Heat saute pan on medium-high and add oil. When oil is hot, add chopped onion. Cook for 5 minutes, stirring occasionally
Add dried parsley, dried sage, italian seasoning, garlic powder and salt & pepper. Mix seasoning well with onions
Add chicken and brown 1 minute on each side. Add one cup chicken broth to the pan scraping up brown bits stuck to bottom
Transfer everything in saute pan to slow cooker. Add potato, cauliflower rice, carrots, remaining 1 cup of broth and water. Cook on low for 8-10 hours
When soup is finished cooking, stir well, breaking up large chunks of chicken. Serve, garnish (I used avocado, fresh cherry tomatoes and flake salt) & enjoy!