CHOYFULL- LA-CHICKEN SOUP

5 QT. SLOW-COOKER
2 LB. SKINLESS /BONELESS CHICKEN BREAST
2 CUPS CARROTS / CHOPPED
2 CUPS  CELERY / CHOPPED
1 ONION/ CHOPPED
4 CLOVES GARLIC
1/4 TSP. CAYENNE PEPPER
1/4 TSP. RUBBED SAGE
1/4 TSP.THYME
4 CANS ( 14oz. ) LOW-SODIUM CHICKEN BROTH SAVING 1/4 CUP FOR BRAISING CHIC.
2 TBSP. BUTTER
2 CUPS BOKCHOY/ CHOPPED 

IN A CAST IRON  SKILLET BRAISE CHOPPED CHICKEN AND BUTTER UNTIL
WHITE IN COLOR.  ADD 1/4 CUP. BROTH TO CHICKEN. COVER WITH A LID SMALLER THEN SKILLET. ON MED. COOK CHICKEN FOR 15 MIN. THERE SHOULD BE A GOOD AMOUNT OF STEAM CREATED UNDER LID. THIS IS WHAT YOU WANT. KEEP COVERED.
SET ASIDE WITH LID ON. ADD THE REST OF INGREDIENTS( accept for BOKCHOY) TO SLOW-COOKER. THEN ADD CHICKEN AND REMAINDER OF JUICES FROM FRY PAN TO SLOW-COOKER.
COOK ON LOW FOR  6/8HRS. LAST 1/2 HR. ADD 2 CUPS BOKCHOY.