Ingredients
Scale
- 3 cups low sodium chicken broth
- 2 tablespoons corn starch
- 1 teaspoon chicken bouillon, (liquid or powder)
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- 2 boneless skinless chicken breasts
- ½ cup heavy cream
- 3 cups extra wide dried egg noodles, (uncooked)
Instructions
- Whisk together the chicken broth, corn starch, chicken bouillon, dried parsley, salt, garlic powder, onion powder, black pepper, dried thyme, and ground sage in a 3-4 quart slow cooker.
- Place the chicken breasts into the slow cooker, cover, and cook on low for 3 hours or on high for 2 hours.
- Ensure that the chicken reaches an internal temperature of 165℉, then remove it from the slow cooker and transfer to a cutting board.
- Switch the slow cooker to high. Stir in the uncooked egg noodles and heavy cream. Cover and cook for 10 minutes then stir and cook for another 5-10 minutes until the noodles are al dente.
- While the noodles cook, dice or shred the chicken and keep it warm. Add the chicken back into the slow cooker, taste, and serve.
Notes
For a thicker sauce, add more corn starch.
Make sure to use low sodium chicken broth for better control of sodium level.
Feel free to add vegetables like peas or carrots for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.