Instructions
1. Place the chicken breasts (or thighs) in the bottom of your slow cooker.
2. Add the chopped onion, garlic, carrots, and celery on top of the chicken.
3. Pour in the cream of chicken soup, cream of celery soup, and chicken broth.
4. Season with salt, pepper, thyme, and poultry seasoning. Stir lightly to combine the flavors.
5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shredded.
6. Remove the chicken, shred it with two forks, and return it to the slow cooker.
7. Add the uncooked egg noodles, stirring to submerge them in the broth.
8. Cover and cook on HIGH for an additional 20–25 minutes, or until the noodles are tender.
9. Stir in the heavy cream and butter for extra creaminess.
10. Serve warm, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes
Kcal: 430 kcal | Servings: 6 servings
