Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces egg noodles
- 1 cup frozen peas and carrots
Instructions
- Place the chicken thighs in the slow cooker and season with garlic powder, onion powder, thyme, salt, and pepper.
- Pour the chicken broth over the chicken and cover the slow cooker.
- Cook on low for 6-8 hours or until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Add in the egg noodles and frozen peas and carrots. Stir well.
- Cover and cook for an additional 30 minutes, or until the noodles are tender.
- Serve hot and enjoy!
Notes
- For a creamier texture, stir in a cup of heavy cream just before serving.
- Feel free to add other vegetables like celery or bell peppers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg