1. Put the chicken, some chicken broth, some water, some carrots, some chopped celery, chopped onion, garlic, thyme, rosemary, some bay leaf, salt and pepper in the crockpot.
2. Cover and cook on ‘low’ for 6-8 hours or on ‘high’ for 3-4 hours until the chicken is thoroughly cooked and vegetables done.
3. Take the chicken out of the slow cooker, shred it with a pair of forks and put it back in the slow cooker.
4. Throw the egg noodles in and cook for a further 15-20 mins on high until the noodles are cooked. 5 Add the chopped parsley; season to taste with salt and pepper and remove the bay leaf before serving.
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