Chicken breasts are slow-cooked in a quick and creamy sauce. We add in mixed vegetables and tender egg noodles to make a complete meal.
Ingredients :
1 ½ lbs boneless skinless chicken breasts or 4 cups cooked chicken, see notes
1 small onion diced
21 ounces condensed cream of chicken soup 2 x 10.5 ounce cans
6 cups reduced sodium chicken broth
½ teaspoon black pepper
½ teaspoon dried thyme leaves
2 cups frozen mixed vegetables
24 ounces frozen egg noodles such as Reames
2 tablespoons chopped fresh parsley
Directions :
Season chicken with salt and pepper to taste. Place onion and chicken in a slow cooker. Top with broth, cream of chicken soup, and seasonings.
Cook 3 hours on high or until onions are tender and the chicken is cooked through (165°F).
Remove the chicken breasts from the slow cooker and shred with two forks. Add them back to the liquid along with the mixed vegetables and frozen egg noodles.
Cook an additional 60-90 min or until noodles are cooked through, stirring after 30 minutes. Do not overcook.
