1. Place the boneless, skinless chicken thighs or breasts directly into the bottom of your slow cooker. You can arrange them in a single layer if space allows, but overlapping is fine too.

2. In a medium bowl, combine the honey, soy sauce, and minced garlic. Whisk these ingredients together thoroughly until they are well blended and the honey is fully incorporated into the soy sauce.

3. Carefully pour the whisked honey garlic sauce evenly over the chicken in the slow cooker. Make sure all pieces of chicken are coated with the sauce.

4. Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The chicken should be very tender and easily shreddable with a fork when it’s done.

5. Once the chicken is cooked through, use two forks to shred the chicken directly in the slow cooker, mixing it into the sauce. If you prefer larger chunks, you can simply break it apart instead of fully shredding.

6. Stir the uncooked egg noodles into the slow cooker with the shredded chicken and sauce. Make sure the noodles are submerged in the liquid as much as possible.

7. Cover the slow cooker again and continue to cook on HIGH for another 20-30 minutes, or until the egg noodles are tender and have absorbed most of the sauce. Check for doneness by tasting a noodle.

8. Once the noodles are cooked to your liking, give everything a final stir. Ladle generous portions into bowls and serve immediately while hot.