About the Recipe
This creamy chicken and noodle dish is a comforting, slow-cooked meal made in the crock pot. Tender chicken simmers with hearty egg noodles in a rich, savory cream sauce, perfectly seasoned with herbs. It's an easy satisfying dinner ideal for busy days. I like to use rotisserie chicken you can get from your local grocery store. It makes this recipe even easier!
Ingredients
1 rotisserie chicken, skin removed, meat pulled from bones, and chopped
4 cups chicken broth
5 medium carrots, peeled and diced
2 stalks celery, diced
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
1 cup heavy cream
1 tablespoon cornstarch
3 cups uncooked egg noodles
Preparation
Place first eight ingredients in crockpot and cook on Low for 6 hours (High 4 hours) or until veggies are tender.
Add heavy cream, cornstarch, and egg noodles and cook for 30 additional minutes or until noodles are cooked through. Enjoy!
**Note: You can thin out the mixture with a little milk to your desired consistency.