2 cups chopped yellow onion
3 cups chopped carrot
2 cups chopped celery
1 Teaspoon kosher salt
32 ounces low sodium chicken stock
1 bay leaf
2 pounds boneless, skinless chicken breasts or thighs
1cup frozen peas, defrosted
3/4 cup full-fat coconut milk (from a can)
Add the onion, carrot, celery, salt, and chicken stock to a 6-quart slow cooker, stirring to combine. Add the chicken and bay leaf, stirring again.
Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the veggies are very tender and the chicken is cooked through
Instant Pot: 25 minutes
Remove the chicken and cut it into 1- inch pieces or shred with two forks. Add the chicken back to the slow cooker along with the coconut milk and peas. Taste and add additional salt if desired.