If your bone-in chicken thighs have skin, remove it and discard.
Put the thighs into the bottom of a 6 quart slow cooker. (we use this)
Add all the garlic, carrots, celery, onion, thyme, olive oil, bay leaf, and salt and pepper.
Finally pour in the chicken broth and water.
Cover and cook on low heat setting for 7-8 hours.
When done, remove cooked chicken thighs and place on a cutting board, Cut or shred into bite size pieces and return chicken to the soup.
Remove the bay leaf before serving.
Serves 6-8 depending on portion size
Each serving is estimated to have between 4-6 grams of net carbs.
Please note that the nutrition data is a ballpark figure. Exact data depends on your specific ingredients, the amounts you actually use and how you prepare the recipe. Consequently, I recommend you enter your own calculations into myfitnesspal.com for personal results.