This slow-cooked bowl builds all its flavor the honest way: bone-in chicken thighs simmer for hours with carrots, celery, onion, and garlic until the broth turns rich and deeply savory. Dried thyme, parsley, and rosemary bring warmth and depth, while the tender egg noodles soak up every bit of that slow-cooked goodness. The chicken gets shredded right into the pot, so every spoonful has plenty of hearty, fall-apart meat alongside soft vegetables and silky broth. A shower of fresh parsley at the end adds a bright, herby finish. It's a comforting, low-effort dinner that fits neatly into an added salt-conscious kitchen, letting the slow-cooked aromatics and broth do the seasoning work instead of a heavy hand with the shaker.
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Place the chicken thighs in the bottom of a 6-quart slow cooker. Add the carrots, celery, onion, and garlic on top of and around the chicken.
Pour the chicken broth over the vegetables and chicken. Add the dried thyme, dried parsley, dried rosemary, bay leaf, salt, and black pepper. Stir gently to distribute the seasonings.
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