Instant Pot Instructions: 

1. Place the frozen noodles on the counter to thaw.
2. Trim the chicken of excess fat (I use kitchen shears). Cut each chicken thigh into about 6 pieces. 
3. Add water, bouillon, chicken, poultry seasoning, garlic powder, onion flakes and bay leaf into Instant Pot.
4. Peel the egg noodles apart from each other and separate. Add the noodles into the pot.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf. 
6. Turn Instant Pot to saute setting. In a small bowl stir 3 Tbsp of cornstarch together with a ¼ cup of cold water until smooth. Add the mixture into the pot and stir until gravy has thickened. Turn off Instant Pot.
7. Salt and pepper to taste. Serve noodles, gravy and chicken over mashed potatoes.

Slow Cooker Instructions:

1. Place the frozen noodles on the counter to thaw.
2. Trim the chicken of excess fat (I use kitchen shears). Cut each chicken thigh into about 6 pieces. 
3. Add water, bouillon, chicken, poultry seasoning, garlic powder, onion flakes and bay leaf into slow cooker.
4. Peel the egg noodles apart from each other and separate. Add the noodles into the slow cooker.
5. Cover and cook on low for 4 hours. Discard the bay leaf.
6. Turn slow cooker to high. In a small bowl stir 3 Tbsp of cornstarch together with a ¼ cup of cold water until smooth. Add the mixture into the slow cooker and stir. Cook for about 10-20 more minutes until gravy has thickened.
7. Salt and pepper to taste. Serve noodles, gravy and chicken over mashed potatoes.