Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, diced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 oz wide egg noodles, uncooked
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp unsalted butter

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Surround the meat with the diced onion, carrots, celery, and minced garlic.
  2. Pour the chicken broth over the top. Stir in the thyme, rosemary, salt, and pepper. Nestled the bay leaves into the liquid.
  3. Cover with the lid. Set to Low for 7-8 hours or High for 4-6 hours until the chicken is opaque and shreds easily.
  4. Remove the chicken thighs to a plate. Shred them into bite-sized pieces using two forks. Return the shredded meat to the pot.
  5. Stir in the uncooked egg noodles and butter. Note: The butter prevents the noodles from sticking together.
  6. Cover and cook on High for 20-30 minutes until the noodles are tender.
  7. Stir in the fresh parsley and lemon juice immediately before serving.
  8. Taste and add a pinch more salt if it needs it.