Slow Cooker Shredded Chicken Noodle Soup

• 3 lb Whole boneless chicken breasts
• 1 packages Skinned baby carrots, chopped
• 3 stick Celery chopped
• 1 1/2 medium Onion cut in half, use one half of onion
• 2 clove Garlic, smashed.
• 2 each Dried bay leaf
• 1 tsp Iodized salt
• 1/4 tsp Ground pepper
• 2 can 14 0z cans of chicken broth
• 2 cup Water
• 1 tbsp Vegetable oil
• 1 box Or bag of egg noodles ( I used Pennsylvania Dutch egg noodles )

1. In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 1 teaspoon salt, 1/4 teaspoon pepper, 2 cans of chicken broth, two cups of water, and tbsp of vegetable oil.
2. Cook covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 1/2 hours).
3. Twenty minutes before serving, transfer the chicken to a bowl.
4. Remove and discard the onion and bay leaves.
5. If the slow cooker is on the low setting, turn it to high.
6. Add the egg noodles to the slow cooker, cover, and cook until tender, 15 to 18 minutes.
7. Meanwhile, shred the chicken.
8. When the egg noodles are cooked, stir the chicken into the soup, and serve.

chicken breasts, baby carrots, celery, onion, clove garlic, bay leaf, salt, ground pepper, chicken broth, water, vegetable oil, egg noodles

Taken from cookpad.com/us/recipes/365577-slow-cooker-shredded-chicken-noodle-soup (may not work)