Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups low-sodium chicken broth
  • 1 cup carrots, sliced into rounds
  • 1 cup celery, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz wide egg noodles
  • 2 tbsp unsalted butter, melted
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the diced onion, carrots, and celery at the bottom of the crockpot. Lay the chicken thighs on top of the vegetables.
  2. Stir together the chicken broth, minced garlic, thyme, salt, and pepper in a small bowl, then pour the mixture over the chicken.
  3. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the chicken is tender enough to fall apart.
  4. Remove the chicken thighs to a plate. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir gently to incorporate it with the vegetables and juices.
  5. Stir in the melted butter. Add the wide egg noodles to the pot, pushing them down so they are mostly submerged in the liquid.
  6. Cover and cook on High for another 30-45 minutes, checking at the 30-minute mark to ensure they are tender but hold their shape.
  7. Stir in the heavy cream and fresh parsley just before serving.