2 pounds boneless skinless chicken thighs, cut into cubes
3/4 pound pot pie noodles or wide egg noodles
2 fresh thyme sprigs
How to Make It
Heat a slow cooker on high until hot. Stir in the butter until melted, then stir in the onions, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the flour and cook 2 minutes. Stir in the stock, chicken, noodles and thyme, then reduce the heat to low. Cook until the chicken is very tender and the noodles are falling apart, 6 to 8 hours. Season the pot pie with salt and pepper to taste, then serve.
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