- 1 pound boneless skinless chicken thighs
- 1 (8oz) can mushrooms, drained
- 3 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- pinch ground black pepper
- 1 cup heavy cream
- 4 oz egg noodles
- Place all ingredients except for cream and noodles in crock
- Cook on high for 3-4 hours or low for 6-8 hours until chicken is fully cooked
- Remove chicken and shred or dice and return to crock
- Add noodles and cream and turn slow cooker to high heat
- Let cook for 15-30 minutes until noodles are softened as desired
Source: Crockpot Gourmet
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