Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces wide egg noodles
- 1 cup heavy cream or half-and-half
- 1/2 cup frozen peas (optional)
- 2 tablespoons butter
- Fresh parsley, for garnish
Instructions
- Place the chicken in a 6-quart slow cooker and add the onion, carrots, celery and garlic around it.
- Pour in the broth and add the bay leaves, thyme, parsley, salt and pepper without stirring.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken shreds easily (165°F / 74°C).
- Remove the chicken, shred it with two forks and return it to the pot. Discard the bay leaves.
- Turn the slow cooker to HIGH, stir in the dry noodles, cover and cook 30 to 40 minutes, stirring once, until tender.
- Stir in the cream, peas and butter and cook 5 to 10 minutes more.
- Adjust the seasoning and serve garnished with parsley.
Notes
Add the noodles only in the last 30 to 40 minutes so they don’t turn mushy. Make sure there’s enough liquid to cover them by about an inch.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner, Lunch
- Method: Slow cooker
- Cuisine: American