Ingredients:

Instructions:

  1. Chop the onion, carrots, and celery into rough, uniform pieces.
  2. Place the chopped vegetables at the bottom of the slow cooker insert.
  3. Pat the chicken pieces dry. Season generously on all sides with salt, pepper, garlic powder, thyme, and rosemary.
  4. Place the seasoned chicken on top of the vegetables. Pour the chicken broth evenly over everything.
  5. Cover the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is easily shreddable with a fork.
  6. Carefully remove the cooked chicken to a large bowl. Use two forks to shred the meat coarsely.
  7. Pour the remaining cooking liquid through a fine-mesh sieve into a heat-safe bowl. Discard the cooked vegetables.
  8. In a small saucepan over medium heat, melt the 2 tablespoons of butter. Whisk in the flour until a smooth paste forms, cooking for 1 minute.
  9. Gradually whisk about 3 cups of the reserved cooking liquid into the flour/butter paste, ensuring no lumps form. Bring to a gentle simmer, whisking frequently, until the gravy thickens.
  10. Return the shredded chicken to the slow cooker. Pour the thickened gravy over the chicken and stir gently to coat.
  11. Keep warm on the 'Keep Warm' setting for 15 minutes to allow flavours to meld.
  12. Garnish generously with fresh parsley before serving piping hot over mashed potatoes.