Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 3 large carrots, sliced into thick rounds
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 tsp dried thyme
  • 1 tsp salt
  • 2 cups wide egg noodles
  • 2 cups cubed potatoes (optional alternative to noodles)
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the chicken thighs, bone broth, apple cider vinegar, bay leaves, and peppercorns at the bottom of the slow cooker, ensuring the chicken is fully submerged.
  2. Add the onions, garlic, thyme, and salt. Cover and cook on Low for 8 hours or High for 4 hours until chicken easily pulls away from the bone.
  3. Add the carrots and celery during the last 3 hours of cooking (on Low) or 1.5 hours (on High) to maintain texture.
  4. Remove chicken thighs, discard skin and bones, and shred the meat with two forks.
  5. Stir shredded chicken, lemon juice, and cooked noodles or cubed potatoes into the broth. Stir in fresh parsley just before serving.