Crockpot Chicken and Noodles

Ingredients

• 2 pounds of boneless, skinless chicken breasts or thighs
• 4 cups of chicken broth
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 2 cups of sliced carrots
• 1 cup of chopped celery
• 1 cup of diced onions
• 1 cup of heavy cream
• 12 ounces of egg noodles, uncooked
• 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water
• Fresh parsley for garnish

Instructions

1. Place the chicken breasts at the bottom of your crockpot. Ensure they are evenly spread out to cook uniformly.
2. Add chicken broth, seasoning (salt, black pepper, garlic powder, onion powder), and vegetables (carrots, celery, onions) over the chicken. Layering the ingredients helps them meld together seamlessly.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked. The chicken should easily shred when pierced with a fork.
4. Once cooked, remove the chicken from the crockpot and shred it with two forks. Shredding can be done directly on a cutting board or inside the pot for less mess.
5. Return the shredded chicken to the crockpot and add the heavy cream. Stir well to incorporate the cream evenly.
6. Mix the cornstarch with cold water and stir into the crockpot to thicken the broth slightly. Wait for the mixture to bubble to ensure the cornstarch is activated.
7. Add the egg noodles, making sure they are submerged in the liquid. Cover and cook on high for an additional 30-45 minutes, or until the noodles are cooked to your liking. Stir occasionally to prevent sticking.
8. Stir well and garnish with fresh parsley before serving. The parsley should be added just before serving to maintain its fragrance and color.