Place the chicken, vegetables, herbs and spices (including salt) in the slower cooker and turn to LOW. If using water, mix the chicken base into the hot water. Pour the water/chicken base or chicken stock into the slow cooker. Add water as needed to ensure that the chicken is covered by the liquid.* Cover and let it do its thang for 6 to 8 hours.

If you're home and you used bone-in chicken, remove all the chicken from the cooker at about the 4-5 hour mark. Remove the skin (if not skinless) and use two forks to pull the chicken apart and remove the bones. Otherwise, do this same step at the 6 hour mark, or as soon as possible after that. For boneless chicken, use two forks to pull the chicken into shreds. Set side.

Place the flour in a small mixing bowl and add 1/4 cup of the cooking liquid, stirring to form a thick paste. Add this paste to the slow cooker and mix well to combine. Then add the chicken back the to cooker, along with any large, easily spottable-and-removable bones (for extra flavor). Cover and allow to continue cooking.

minutes before serving, add the frozen noodles to the cooker and turn heat to HIGH to help offset the cold temperature that the noodles will introduce. When noodles are cooked through, taste and adjust seasonings to suit. (Don't forget to remove the bones, if you had re-added them back earlier.)

*The amount of liquid you need will vary according to the size and shape of your chicken pieces. I usually don't need more than 4 cups, but don't be surprised if you need 5. Remember, the more liquid you add, the more soupy it will be. If you want it thick, stick to the 4 cups.