Ingredients:

  • 900 g Boneless, skinless chicken thighs
  • 1 large Yellow onion, finely diced
  • 3 large Carrots, peeled and sliced
  • 2 stalks Celery, sliced
  • 4 cloves Garlic, minced
  • 950 ml high-quality chicken stock
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary, crushed
  • 2.5 g Turmeric
  • 5 g Salt
  • 2 g Black pepper
  • 450 g Thick cut frozen egg noodles
  • 240 ml Heavy cream
  • 150 g Frozen peas
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Place the 900 g of chicken thighs at the bottom of the slow cooker in a single layer. Scatter the diced onion, sliced carrots, celery, and minced garlic over the meat.
  2. Whisk the thyme, rosemary, turmeric, salt, and pepper into the 950 ml of chicken stock. Pour this mixture over the chicken and vegetables until the meat is fully submerged.
  3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. You are looking for the chicken to be fork tender and the carrots to be soft but not disintegrated.
  4. Remove the lid and use two forks to shred the chicken into bite-sized pieces.
  5. Stir in the 450 g of frozen egg noodles. Increase the heat to HIGH if you were using the low setting. Cook for 20-30 minutes until the noodles are tender and the sauce has thickened significantly.
  6. Pour in the 240 ml of heavy cream and add the 150 g of frozen peas. Stir gently to combine.
  7. Taste the sauce. Adjust with more salt or pepper if needed. Wait until the sauce is glossy and coats the back of a spoon before serving.
  8. Sprinkle the fresh parsley over the top just before plating to provide a burst of fresh flavor.