2 cups chopped yellow onion \t 3 cups chopped carrot \t 2 cups chopped celery \t 1 Teaspoon kosher salt \t 32 ounces low sodium chicken stock \t 1 bay leaf \t 2 pounds boneless, skinless chicken breasts or thighs \t 1cup frozen peas, defrosted \t 3/4 cup full-fat coconut milk (from a can) Directions: \t Add the onion, carrot, celery, salt, and chicken stock to a 6-quart slow cooker, stirring to combine. Add the chicken and bay leaf, stirring again. \t Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the veggies are very tender and the chicken is cooked through Instant Pot: 25 minutes \t Remove the chicken and cut it into 1- inch pieces or shred with two forks. Add the chicken back to the slow cooker along with the coconut milk and peas. Taste and add additional salt if desired. Serves 8.