Cook's Country Slow-Cooker Chicken Noodle Soup - Instructions
Pat chicken thighs dry with paper towels and season with salt and pepper. Melt butter
in Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and cook
until skin is deep golden brown, about 8 minutes. Transfer to slow cooker.
Pour off all but 1 tablespoon fat from pot. Cook carrots, celery, and onions until
softened, about 5 minutes. Stir in garlic, thyme, and pepper flakes and cook until
fragrant, about 30 seconds. Add 1 cup broth to pot and scrape up any browned bits with
wooden spoon. Transfer vegetable mixture, bay leaves, and remaining broth to slow
Season chicken breasts with salt and pepper and wrap in foil. Place foil packet in
slow cooker. Cover and cook on low until breasts are cooked through and thighs are
tender, 4 to 4-1/2 hours.