Ingredients
– 2 pounds boneless, skinless chicken breasts
– 1 can (10.5 oz) cream of chicken soup
– 1 cup chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried thyme
– 12 oz egg noodles
– 1 cup frozen peas (optional)
– Fresh parsley for garnish
Equipment Needed
– Slow cooker
– Measuring cups and spoons
– Cutting board
– Chef’s knife
– Serving spoon
Step-by-Step Instructions
To get started, I prepare my ingredients by chopping the onion and mincing the garlic. This step always gets my taste buds tingling! In my slow cooker, I place the chicken breasts at the bottom, then layer the chopped onion and garlic on top. Next comes the cream of chicken soup, chicken broth, salt, pepper, and dried thyme. I give it a gentle stir to ensure everything is mixed well. I love that I can set it and forget it for hours. (See the next page below to continue steps…)