Ingredients:
Ingredient Quantity
Boneless, skinless chicken breasts or thighs 2 lbs
Onion, chopped 1 medium
Garlic, minced 3 cloves
Chicken broth 4 cups
Cream of chicken soup 1 can (10.5 oz)
Dried thyme 1 teaspoon
Dried parsley 1 teaspoon
Salt and pepper To taste
Egg noodles 8 oz
Whole milk or heavy cream (optional) 1/2 cup
Fresh parsley, chopped (for garnish)
Instructions:
Prep Slow Cooker: Add chopped onion and minced garlic to the slow cooker. Place chicken on top, seasoning with salt, pepper, thyme, and parsley.
Add Liquid: Pour chicken broth and cream of chicken soup over the chicken. Stir gently.
Cook Chicken: Cover and cook on low for 6-7 hours or high for 3-4 hours, or until chicken is tender.
Shred Chicken: Remove chicken, shred, and return to the slow cooker.
Add Noodles: Add egg noodles to the slow cooker, ensuring they’re submerged in the broth. Cover and cook for 30-40 minutes on high, or until noodles are tender.
Cream it Up (Optional): Add milk or heavy cream for a creamier texture.
Serve: Stir, adjust seasoning, and garnish with fresh parsley. Serve hot.
Enjoy!