Make the soup: Add the chicken breasts, onion, celery, carrot, garlic, salt, pepper, chicken stock, water, bay leaf, and thyme to a slow cooker and cook on low for 8 hours or high for 4 hours.
2. Step
Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Mix well and refrigerate for 30 minutes to let the matzo meal absorb the liquid.
3. Step
Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
4. Step
Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
5. Step
Add the matzo balls to the soup and cook for 30 minutes.
6. Step
Ladle the soup and matzo balls into bowls and garnish with fresh dill.
