Stir together in the crock pot. Combine water, carrots, garlic, celery, salt, bay leaves, jalapeño, onion, mint, and marjoram in the slow cooker. Cut the bottom three inches of stems off a bunch of cilantro and tie together with kitchen string (this will make it easier to remove later). Add the cilantro stems to the slow cooker and stir to dissolve the salt.

Add chicken and cook. Add chicken, cover and cook on high for 4 hours or low for 8 hours.

Shred cooked chicken. Remove chicken, let cool slightly and shred meat into large pieces, discarding all skin and bones. Taste broth and add more salt if necessary.

Serve. Return chicken to slow cooker and ladle soup into bowls. Garnish with reserved cilantro leaves and pass lime wedges for squeezing over the soup.