A creamy chicken and noodles dish cooked slowly in a tasty sauce thats great for a cozy family dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 8 oz wide egg noodles
- 1 cup frozen peas
- 1/2 cup heavy cream
Instructions:
In the slow cookers bottom, put chicken breasts
Chicken broth, diced onion, minced garlic, thyme, parsley, black pepper, and cream of chicken soup should all be mixed together in a bowl
Put the mix on top of the chicken breasts
Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft
Use two forks to shred the chicken about 30 minutes before serving
Follow the directions on the package to cook the egg noodles until they are al dente
Stir the cooked noodles and frozen peas together in the slow cooker
Add the heavy cream and stir it in well
Put the lid on and cook for another 15 to 20 minutes, until everything is hot
Enjoy while hot
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