Directions:
1. In a slow cooker, add chicken breasts, chopped onion, cream of chicken soup, chicken broth, garlic powder, black pepper, thyme, and salt. Stir slightly to combine.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and easily shredded.
3. Remove chicken from the slow cooker, shred it using two forks, and return to the pot.
4. Stir in the uncooked egg noodles. Cover and cook on high for 20–30 minutes, or until noodles are soft.
5. Stir in the sour cream until the mixture is creamy and well combined.
6. Garnish with fresh chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 6–7 hours | Total Time: 6 hours 10 minutes
Kcal: 420 kcal | Servings: 6 servings
Tips & Serving Suggestions:
– Add frozen peas or mixed vegetables with the noodles for more texture and color.
– Use rotisserie chicken to reduce cook time.
– Great served with dinner rolls or over mashed potatoes.
– Store leftovers in the fridge for up to 3 days or freeze in individual portions.
Conclusion:
Creamy slow cooker chicken and noodles is a warm, satisfying dish that brings homey comfort with minimal effort. Perfectly creamy, full of flavor, and always a hit with the whole family.
