Liberally season both sides of the chicken with pepper and salt, and add to a 6-quart slow cooker.
Add the carrots, celery, onion, garlic, bay leaves, rosemary, thyme and the chicken broth.
Season with some additional pepper and salt and stir to combine.
Cover and cook on high heat for 3-4 hours, or low heat for 6-8 hours.
During the last 15-20 minutes, remove and shred the chicken, using two forks. Stir in the chicken and pasta into the slow cooker. Cover and cook until tender.
If need be, finish off with some more pepper and salt and stir until well combined.
Optional: top each bowl with some parsley and serve immediately.