Ingredients:

  • 2 lbs Boneless, skinless chicken breasts or thighs
  • 4 cups Low-sodium Chicken Broth
  • 2 cans (10.5 oz each) Cream of Chicken Soup (undiluted)
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 4 oz block full fat Cream Cheese (cut into 4-5 cubes)
  • 12 oz bag Wide Egg Noodles
  • 2 cups Sharp Cheddar Cheese (freshly grated)
  • 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions:

  1. Prep the Chicken: Dice the chicken pieces into 1-inch (2.5 cm) cubes, or leave the chicken breasts whole if you prefer to shred them later. Place chicken in the slow cooker basin.
  2. Combine the Base: Pour the chicken broth and canned soup over the chicken.
  3. Season: Add the dried thyme, garlic powder, onion powder, salt, and black pepper. Stir gently to combine everything well.
  4. Slow Cook: Cover the pot. Cook on LOW for 6–8 hours or on HIGH for 3.5–4 hours. (The chicken should be fork-tender and the internal temperature must reach 165°F / 74°C).
  5. Add Cream Cheese: If desired, shred the cooked chicken using two forks. Add the cubes of cream cheese to the mixture. Stir until the cream cheese is fully melted and incorporated, making the sauce noticeably thicker and creamier.
  6. Introduce the Noodles: Stir in the wide egg noodles. Ensure they are fully submerged in the liquid.
  7. Final Cooking Time: Cover the pot and continue cooking on HIGH for 20–30 minutes, or until the noodles are tender but still retain a slight bite (al dente). Do not overcook.
  8. Add the Cheese: Turn the slow cooker off or set it to the Warm setting. Stir in 1 ½ cups of the shredded sharp cheddar cheese until melted and smooth.
  9. Taste and Adjust: Taste the dish and adjust salt and pepper if necessary.
  10. Serve: Ladle the cheesy chicken and noodles into bowls. Garnish each serving with a sprinkle of the remaining cheddar and the fresh chopped parsley. Serve piping hot.