Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp poultry seasoning
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 24 oz frozen thick egg noodles
  • 1/2 cup plain Greek yogurt, room temperature
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Place the chicken thighs, onion, garlic, carrots, celery, and dried seasonings into a 6 quart or larger slow cooker. Note: Lay the chicken in a single layer if possible for even cooking.
  2. Pour the chicken bone broth over the top until everything is submerged. Note: Submerging the ingredients ensures the aromatics infuse the broth immediately.
  3. Cover and cook on Low for 7 hours until the chicken is tender and easy to shred. Note: Don't open the lid during this time, as slow cookers lose significant heat each time they are peeked at.
  4. Carefully remove the chicken thighs to a plate. Note: Use a slotted spoon so you don't lose the precious broth.
  5. Using two forks, shred the meat into bite-sized pieces and return the shredded chicken to the pot. Note: Removing any visible bits of fat at this stage keeps the final dish clean.
  6. Increase the slow cooker setting to High. Note: The higher heat is necessary to cook the starch in the frozen noodles.
  7. Stir in the frozen egg noodles, ensuring they are fully submerged. Note: If they stick out, they won't cook evenly and will stay hard.
  8. Cover and cook for an additional 45 to 60 minutes until noodles are tender. Note: Taste a noodle at the 45 minute mark; they should be soft but have a slight bite.
  9. In a small bowl, whisk the cornstarch with 3 tablespoons of cold water to create a slurry. Note: The slurry must be smooth to avoid flour pearls in your sauce.
  10. Stir the slurry into the slow cooker and gently fold in the room temperature Greek yogurt and lemon juice until the broth is creamy. Note: The yogurt must be room temperature to prevent it from curdling when it hits the heat.
  11. Garnish with fresh parsley until the dish looks bright and inviting before serving. Chicken and Noodles with Shredded Chicken for 6 Servings — Master homemade Chicken and Noodles with our step-by-step timing guide. This ...Authentic Thai Drunken Noodles with Chicken in 30 Minutes — Master authentic Thai Drunken Noodles with our step-by-step guide. Includes a...30 Minute Weeknight Dinner Recipe for Families with Chicken and Pasta - One-Pot Creamy — Discover this 30 Minute Weeknight Dinner Recipe for Families with Chicken and... $img_2$