Ingredients:

  • 1.5 kg bone-in, skinless chicken thighs
  • 300g carrots, peeled and sliced into half-moons
  • 200g celery ribs, sliced
  • 250g yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 liters low-sodium chicken stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp sea salt
  • 250g wide egg noodles
  • 1 tbsp fresh lemon juice
  • 30g fresh Italian parsley, chopped

Instructions:

  1. Place the diced onions, carrots, and celery at the bottom of the slow cooker. Lay the bone-in chicken thighs directly on top of the vegetables to create a trivet.
  2. Pour the chicken stock over the meat and vegetables. Add the minced garlic, bay leaves, thyme, rosemary, salt, and pepper.
  3. Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the chicken is fork-tender and falling off the bone.
  4. Carefully remove the chicken thighs from the crockpot and place them in a large bowl. Discard the bones and any cartilage, then shred the meat into bite-sized chunks.
  5. While the chicken is being shredded, turn the crockpot to the HIGH setting. Stir in the wide egg noodles, cover, and cook for 15–20 minutes until the noodles are al dente.
  6. Turn off the heat. Stir the shredded chicken back into the pot. Add the fresh lemon juice and chopped parsley to brighten the flavors before serving.