Crock Pot Chicken Noodle Soup with Chicken Thighs

Use a paper towel to dry the chicken thighs, then season generously with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and cook until brown on both sides, about 5 minutes per side. Transfer to a plate and remove skin.
Remove all the oil in the skillet except for a tablespoon. Add the onion, carrots and celery and cook over medium heat until softened, about 8 minutes. Add the garlic, tomato paste, thyme and red pepper and cook for an additional minute. Add about a cup of the chicken broth scraping up all of the brown bits. Transfer it to the slow cooker.
Add the remaining chicken broth and bay leaves, then add the chicken. Cover and cook on low for 6 hours.
Remove the chicken to a cutting board and remove the bones and shred into bite size pieces. Skim off any fat that has accumulated on the top of the broth and remove the bay leaves. Return the chicken to the slow cooker.
Cook noodles in salted water per package instructions. Drain and add to the slow cooker. Add parsley, salt and pepper to taste.