Begin by prepping your ingredients: set the boneless, skinless chicken breasts aside. Slice the onion into even rings.

In a large mixing bowl, whisk together the olive oil, minced garlic, chopped herbs, salt, black pepper, paprika, lemon juice, and soy sauce if you choose. Stir until combined.

Add the chicken breasts into the bowl with the marinade, making sure each piece is fully coated. Cover and marinate for at least 30 minutes or overnight.

Layer the sliced onion at the bottom of your crockpot.

Once marinated, place the chicken breasts on top of the onion layer in the crockpot. Pour the low-sodium chicken broth over the chicken.

Sprinkle the mixed vegetables atop the chicken.

Cover the crockpot and set it to cook on low for 6–8 hours or on high for 3–4 hours.

Check that the chicken is fully cooked; the internal temperature should reach 165°F.

For a thicker sauce, transfer cooking liquid to a saucepan and reduce over medium heat to desired consistency.

To serve, place chicken on a platter, top with vegetables, and drizzle with reduced sauce. Garnish with additional parsley if desired.