📋 Instructions

1. 1Layer the vegetables — Scatter the carrots, celery, and onion across the bottom of a 6-quart slow cooker. They form a soft bed that keeps the chicken out of direct heat and flavors the broth as they soften.
2. 2Build the flavor base — Stir the minced garlic, tomato paste, thyme, smoked paprika, salt, and pepper into the vegetables until everything is flecked with red and green. The paste should coat the vegetables rather than sit in one clump.
3. 3Nestle the chicken — Lay the chicken thighs over the vegetables in a single layer, then pour the broth around the edges so it pools at the bottom. The chicken should sit mostly above the liquid, not swim in it.
4. 4Cook low and slow — Cover and cook on low for 5 to 6 hours or on high for 3 to 3 1/2 hours, until the chicken reaches 165F (74C) at the thickest part and shreds at the touch of a fork. You will smell the thyme turning sweet and see the broth bubbling gently at the edges.
5. 5Shred the chicken — Lift the chicken out with tongs, shred it with two forks, and return it to the pot. The strands should pull apart with almost no resistance and look glossy, not stringy.
6. 6Brighten and taste — Stir in the lemon juice and zest, then taste the broth and add salt if it needs it. The lemon should make the whole pot taste lighter and more alive.
7. 7Rest and serve — Let the pot sit uncovered for 5 minutes so the broth settles, then spoon over rice, greens, or into bowls. Serve hot, with extra lemon on the side.