Slow Cooker Extra Creamy Chicken & Noodles

• Meat

  • 2 Chicken breast, medium boneless skinless halves

• Produce

  • 1 cup Carrots, frozen
  • 1/2 cup Mushrooms
  • 1 cup Peas, frozen
  • 1/8 tsp Thyme

• Canned Goods

  • 1 cup Chicken stock or broth, high-quality
  • 1 can Cream of chicken soup

• Pasta & Grains

  • 3 cups Partially cooked egg noodles

• Dairy

  • 4 oz Cream cheese
  • 1 1/2 cups Heavy cream

Found on bakeatmidnite.com

Description

Ingredients

• 2 medium boneless skinless chicken breast halves, cut in chunks
• 1 cup high-quality chicken stock or broth
• 1 can (10.75 oz) cream of chicken soup (I use low-sodium)
• ⅛ tsp thyme
• 1½ cups heavy cream
• 4 oz cream cheese, cubed
• 3 cups partially cooked egg noodles (see NOTES)
• 1 cup defrosted frozen peas (see NOTES)
• ½ cup sliced mushrooms (optional)
• 1 cup defrosted frozen sliced carrots (see NOTES)

Directions

• Place chicken, stock, soup and thyme in the slow cooker. Stir to blend the ingredients so the mixture is smooth.
• Cover and cook on low 3 hours, high 2 hours (the chicken should be cooked at this point)
• Add the cream, cream cheese and veggies and cook on low 2-3 hours, high 1-2 hours. Times are approximate since all cookers cook differently.
• Add the noodles and cook for an additional 30-60 minutes on either setting.