In a 3-quart slow cooker, layer potatoes, onion and chicken.  Sprinkle with thyme and pepper.  Add bay leaves.  Combine one cup water and seasoning packets from noodle soup, reserving noodles.  Pour seasoning over chicken; add remaining water to stockpot.  Coer and cook on low heat for 7 hours.  Stir in reserved noodles; turn heat to high and cook 10 minutes.  Remove bay leaves before serving.