Remove any skin from the chicken and set aside. For thighs, you can either cook with the bone in, or remove the bones prior.

Chop the vegetables into the sizes and shapes you desire.

In a large frying pan, saute the onion, celery and bacon until the onion softens.

Add all vegetables, herbs and chicken stock to a slow-cooker and mix together.

Lay chicken on top of vegetables.

Slow cook for 4 hours.

After 4 hours, remove the slow cooker lid and stir. The chicken should break easily and mix in with the rest of the vegetables.