Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 3 cloves minced garlic
  • 1 tbsp Worcestershire sauce
  • 12 oz extra-wide dried egg noodles
  • ½ cup heavy cream
  • 1 cup frozen peas and carrots mix
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. Sprinkle salt, pepper, and garlic powder evenly over the meat.
  3. In a small bowl, whisk together chicken broth, cream of chicken soup, minced garlic, and Worcestershire sauce. Pour the mixture over the chicken.
  4. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender enough to fall apart.
  5. Remove the chicken thighs to a plate and use two forks to shred the meat into bite-sized chunks.
  6. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  7. Stir in the frozen peas and carrots.
  8. Add the dried egg noodles to the pot, stirring until they are mostly submerged in the liquid.
  9. Pour the heavy cream over the top.
  10. Cover and cook on High for 20–30 minutes until noodles are tender but al dente.
  11. Stir in fresh parsley just before serving.