Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 tbsp butter, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp cornstarch dissolved in 1 tbsp cold water
  • 12 oz wide egg noodles, uncooked
  • 1 cup frozen peas, thawed
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Stir together the chicken broth, melted butter, garlic powder, onion powder, salt, and pepper in a small bowl, then pour the mixture over the chicken.
  2. Cover and cook on Low for 6 hours or High for 3 hours. Once the chicken is tender, remove it to a plate and shred into bite-sized pieces.
  3. Return the shredded chicken to the pot. Stir in the softened cream cheese, heavy cream, and the cornstarch slurry until the sauce is smooth.
  4. Stir in the uncooked egg noodles. Cover and cook on High for 30–45 minutes, stirring once halfway through to prevent sticking.
  5. Stir in the thawed frozen peas and chopped fresh parsley before serving.