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Add the chicken, celery, carrot, onion, bay leaf, salt, pepper, water, and stock to the slow cooker. Cover with lid. Set to high for 3 hours or low for 6 hours.
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30 minutes before the cooking time is up, add the couscous. Cook until tender and puffed.
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Remove chicken breasts. Shred using two forks. Add back to the slow cooker.
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Remove the bay leaf. Add in the parsley, stir to combine.
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Season with more salt and pepper if needed. Serve right away with warm crusty bread.