Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs (1.36 kg)
  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup / 200g)
  • 2 carrots, peeled and chopped (about 1 cup / 150g)
  • 2 celery stalks, chopped (about 1 cup / 120g)
  • 4 cloves garlic, minced
  • 8 cups chicken broth (1.9 liters) (low sodium preferred)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 8 oz egg noodles (225g)
  • 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown. This adds flavour. (About 3-5 minutes per side.)
  2. Place chopped onion, carrots, and celery in the bottom of the slow cooker. Add minced garlic.
  3. Arrange the seared (or un-seared) chicken thighs on top of the vegetables in the slow cooker.
  4. Pour chicken broth over the chicken and vegetables. Add thyme, rosemary, bay leaf, salt, and pepper.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and falling off the bone.
  6. Remove the chicken from the slow cooker and shred the meat, discarding the skin and bones.
  7. Return the shredded chicken to the slow cooker. Add egg noodles.
  8. Cook on high for 15-20 minutes, or until the noodles are tender.
  9. Remove the bay leaf. Taste and adjust seasonings (salt, pepper) as needed.
  10. Garnish with fresh parsley (if using) and serve hot.