Crock-Pot Chicken Noodle

INGREDIENTS

1 1/2 lb. 

boneless skinless chicken breasts

1 

large onion, chopped

3 

carrots, peeled and sliced into coins

2 

stalks celery, sliced

4 tsp. 

sprigs fresh thyme

4 tsp. 

sprigs fresh rosemary 

3 

cloves garlic, minced

1 

bay leaf

Kosher salt

Freshly ground black pepper

10 c. 

low-sodium chicken broth

8 oz. 

egg noodles

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DIRECTIONS

1. 1.In slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth. 
2. 2.Coverned cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles. 
3. 3.Cook on low, covered, until al dente, 20 to 30 minutes