Ingredients:

  • 3 lbs bone-in skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, sliced
  • 6 cups low-sodium chicken broth
  • 2 tbsp chicken base
  • 1 tsp dried thyme
  • 1 tsp poultry seasoning
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 24 oz frozen thick-cut egg noodles
  • 0.5 cup unsalted butter, cubed

Instructions:

  1. Layer the 3 lbs bone in skinless chicken thighs at the bottom of a 6 quart or larger slow cooker. Note: This ensures the meat gets the most direct heat for collagen breakdown.
  2. Scatter the diced onion, minced garlic, carrots, and celery evenly over the chicken meat.
  3. Whisk the 2 tbsp chicken base into the 6 cups chicken broth in a separate pitcher, then pour this into the slow cooker.
  4. Sprinkle the 1 tsp dried thyme, 1 tsp poultry seasoning, 0.5 tsp black pepper, and add the bay leaf to the liquid.
  5. Cover and cook on LOW for 6 hours until the chicken is tender and falling off the bone. Note: Do not peek; keeping the lid closed maintains the digital precision of the temperature.
  6. Transfer the chicken thighs to a cutting board, discard the bones, and shred the meat into large, rustic chunks using two forks.
  7. Return the shredded meat to the pot and stir in the 24 oz frozen egg noodles and the 0.5 cup cubed butter.
  8. Submerge the noodles completely into the hot liquid by pressing down gently with a wooden spoon.
  9. Cover and cook on HIGH for an additional 45 to 60 minutes until the noodles are tender and the sauce is thick and bubbling.
  10. Discard the bay leaf, stir in the 0.25 cup fresh parsley, and adjust the salt levels to your preference before serving in deep bowls.