Peel and chop the carrots and pumpkin (parsnip or sweet potato) into small pieces.
Finely chop the green leek tips.
Spray the slow cooker dish with spray oil.
Place the whole chicken breasts in the bottom of the slow cooker.
Cover with the carrots, pumpkin, green leek tips, garlic infused olive oil, fresh lemon juice, dried thyme, rosemary, and bay leaves.
Cover the ingredients with low FODMAP chicken stock.
Place the lid on the slow cooker and cook on 'auto' mode or low heat for six to seven hours.
Just before serving, shred the chicken breasts using two forks.
Dish the hot chicken soup into bowls, sprinkle with parsley, and serve with a side of crispy bread.
