Place your crockpot on a stable surface and gather all ingredients and tools. Start by chopping the carrots into thin rounds or chunks, and finely dice the onion to release its sweetness.
Pat the chicken breasts dry with paper towels, then lightly season with salt and pepper. Place them at the bottom of the crockpot.
Layer the sliced carrots and chopped onion over the chicken breasts. Add crushed garlic cloves and tuck in sprigs of fresh thyme if using.
Pour the chicken broth over all the ingredients, ensuring the liquid covers the vegetables and chicken but does not overflow the crockpot.
Cover the crockpot with the lid and set it to cook on low for 6 to 8 hours, or on high for about 4 hours. As it cooks, you'll notice the broth bubbling gently and filling your kitchen with warm aromas.
When the cooking time is up, open the lid and check that the vegetables are soft and fragrant. The chicken should be tender enough to shred easily with a fork.
Remove the chicken breasts, shred them with two forks, then return the shredded meat to the crockpot. Stir everything gently to combine flavors.
Taste the broth and adjust seasoning with salt and pepper if needed. If you want a brighter flavor, add a squeeze of lemon or a dash of vinegar.
Let the soup sit for a few minutes to meld, then ladle into bowls. Garnish with fresh herbs if desired, and serve hot for a comforting, wholesome meal.
