Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!
To make this into a freezer meal:
Place everything into a gallon-sized Ziplock bag (before cooking), squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions above.
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Notes
Storing instructions: Add any remaining soup to an airtight container and store it in the fridge for up to one week. It also freezes well (for up to 3 months).
Instead of chicken, cooked ground sausage, beef or turkey can be used.