Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 8 ounces egg noodles
  • 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and sauté for another minute until fragrant.
  2. Transfer the sautéed vegetables to the slow cooker. Add chicken broth, chicken thighs, thyme, rosemary, and bay leaf. Season with salt and pepper.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  5. About 30 minutes before serving, add the egg noodles to the slow cooker. Cook until the noodles are tender. Check frequently to prevent overcooking.
  6. Remove the bay leaf. Taste and adjust seasonings as needed. Garnish with fresh parsley (if using) and serve hot.