Put chopped onions, celery, and carrots in the bottom of the crockpot. Remove giblets from chicken, if included. Remove as much skin and fat from the chicken as possible.Put parsley & bay leaf inside the chicken and truss the legs and wings. Put bird in the crockpot. Pour broth and tomatoes over the chicken. Cover and cook on low for 6-8 hours. Remove the chicken carefully and pull the meat off the bones, once it is cool enough the to handle. Meanwhile, puree the broth and vegetables remaining in the crockpot. Adjust seasoning. Add chicken back to pot. Add chickpeas and taco seasoning to taste (I use 1-2 tablespoons) .

Serve with optional toppings: crushed tortilla chips, shredded mexican cheese, diced avocado, and lime