1. Peel and chop all vegetables as directed. Trim any excess fat from chicken and cut into large chunks if desired (or leave whole and shred later). 2. Place potatoes, carrots, celery, onion, and garlic into the bottom of the slow cooker. Lay chicken pieces on top. 3. In a small bowl, whisk chicken broth with tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Pour over the chicken and vegetables. 4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and vegetables are soft. 5. Remove bay leaf. Shred or cut chicken into bite-sized pieces. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.