Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 21 oz condensed cream of chicken soup
  • 0.87 oz chicken gravy mix packet
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup salted butter, sliced into pats
  • 0.5 tsp freshly cracked black pepper
  • 24 oz frozen thick-cut egg noodles
  • 0.5 cup heavy cream

Instructions:

  1. Place the 2 lbs of boneless, skinless chicken thighs in an even layer at the bottom of your 6 quart slow cooker. Note: Laying them flat ensures they cook at the same rate.
  2. In a medium bowl, whisk together the 21 oz of condensed cream of chicken soup, the 0.87 oz gravy mix, and the 0.5 cup of chicken broth. Whisk until the mixture is completely smooth and no dry powder remains.
  3. Pour the soup mixture evenly over the chicken thighs.
  4. Top the mixture with the 0.5 cup of butter pats and the 0.5 tsp of black pepper. Note: Do not stir yet; let the butter melt down through the layers naturally.
  5. Cover the pot and cook on Low for 6 to 7 hours. Do not lift the lid during this process as it lets out the steam needed to keep the chicken tender.
  6. Once the time is up, remove the chicken to a plate. Shred the meat into large, rustic chunks using two forks.
  7. Return the shredded chicken to the slow cooker and turn the setting to High.
  8. Stir in the 24 oz of frozen egg noodles and the 0.5 cup of heavy cream. Ensure the noodles are fully submerged in the liquid so they cook evenly.
  9. Cover and cook for an additional 30 to 45 minutes. Wait until the noodles are tender but still have a firm bite to them.
  10. Give everything one final, gentle stir and serve immediately while the gravy is at its silkiest.