Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 cups low-sodium chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 2 cups wide egg noodles
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Scatter the diced carrots, celery, and onion over the meat. Stir in the minced garlic, thyme, salt, and pepper. Pour the chicken broth over the top until everything is submerged.
  2. Cover and cook on LOW for 6 to 8 hours (or HIGH for 3 to 4 hours) until the chicken is tender enough to pull apart with a fork.
  3. Remove the chicken to a plate and shred it using two forks. While the chicken is out, whisk the cornstarch slurry (cornstarch mixed with water) into the bubbling broth. Stir in the cubed cream cheese and heavy cream until the broth is opaque and velvety.
  4. Return the shredded chicken to the pot. Stir in the egg noodles. Cover and cook on HIGH for another 15–20 minutes until the noodles are al dente. Stir in the fresh parsley immediately before serving.