Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 cup diced onion
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3 cups low-sodium chicken broth
  • 1 can (300ml) condensed cream of chicken soup
  • 1/2 cup heavy cream
  • 1 tbsp butter, melted
  • 12 oz wide egg noodles
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Season chicken thighs generously with salt, pepper, and paprika.
  2. Place diced onion, carrots, celery, and minced garlic at the bottom of the slow cooker, then set the seasoned chicken thighs on top of the vegetables.
  3. Whisk together the chicken broth, condensed cream of chicken soup, and dried thyme. Pour the mixture over the chicken.
  4. Cover and cook on Low for 6 to 7 hours (or High for 3-4 hours) until chicken is tender enough to pull apart with a fork.
  5. Remove chicken to a plate and shred into bite-sized chunks, discarding the bones.
  6. Stir melted butter and heavy cream into the slow cooker. Add egg noodles and stir to ensure they are fully submerged.
  7. Cover and cook for an additional 20-30 minutes, stirring once halfway through.
  8. Return the shredded chicken to the pot and garnish with chopped fresh parsley before serving.