Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 10.5 oz cream of chicken soup
  • 8 oz cream cheese, softened and cubed
  • 12 oz wide egg noodles, uncooked
  • 1/2 cup heavy cream

Instructions:

  1. Place the diced onions and garlic at the bottom of the slow cooker.
  2. Layer the chicken thighs on top in a single layer and season evenly with salt, pepper, and poultry seasoning.
  3. Pour the chicken broth over the meat and top with the sliced carrots and celery.
  4. Cover and cook on Low for 6–7 hours or High for 3–4 hours until chicken is opaque and pulls apart easily.
  5. Switch the slow cooker to High, then stir in the cream of chicken soup and cubed cream cheese until fully melted and velvety.
  6. Add the uncooked egg noodles and heavy cream. Cover and cook for an additional 20–30 minutes, or until the noodles are tender.