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Place the chicken breasts, onion, carrots, celery, chicken broth, garlic, thyme, dried parsley, salt, pepper, bay leaf, rosemary and sage in a 6 quart or larger slow cooker.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
Remove the lid and add the rice. Recover and cook for one additional hour on HIGH heat.
Remove the lid once more and remove the chicken breasts from the slow cooker and shred the meat with two forks. Return the shredded chicken to the soup.
Remove the bay leaf and discard.
Add the fresh lemon juice and fresh parsley and serve and enjoy!