Place lid and set slow cooker on LOW for 8 hours; or on HIGH for 4 hours.
When chicken is cooked, remove the bay leaves and discard. Then remove the chicken from slow cooker to shred.
While shredding the chicken, add noodles to the slow cooker. The noodles will be done in about 6 minutes. Avoid over-stirring so your noodles don’t end up mushy.
12 ounces wide egg noodles
Place shredded chicken back into the Crockpot, and mix everything together.
Serve immediately with fresh parsley on top.
Fresh parsley
Notes
Feel free to add in other veggies if you like. Peas or bell peppers make a great addition.
When you add the noodles, don't stir them too much or they can get soft and mushy.
If making this ahead of time, wait until serving to add in the noodles so that they stay in tact.
Storage: Store Crockpot chicken noodle soup in an airtight container in the refrigerator for 4 days.