Slow Cooker Pennsylvania Dutch Chicken Pot Pie

• 2 tablespoons unsalted butter
• 2 medium onions, chopped
• 1 celery stalk, chopped
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon all-purpose flour
• 8 cups chicken stock
• 2 pounds boneless skinless chicken thighs, cut into cubes
• 3/4 pound pot pie noodles or wide egg noodles
• 2 fresh thyme sprigs

1. Heat a slow cooker on high until hot.
2. 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.
3. Stir in the flour and cook 2 minutes.
4. Stir in the stock, chicken, noodles and thyme, then reduce the heat to low.
5. Cook until the chicken is very tender and the noodles are falling apart, 6 to 8 hours.
6. Season the pot pie with salt and pepper to taste, then serve.

unsalted butter, onions, celery stalk, kosher salt, freshly ground black pepper, flour, chicken stock, chicken thighs, noodles, thyme

Taken from www.foodandwine.com/recipes/slow-cooker-pennsylvania-dutch-chicken-pot-pie (may not work)