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Add the boneless, skinless chicken breasts to the bottom of the slow cooker.

Top the chicken with the diced yellow onion, diced carrots, and diced celery stalks.

Sprinkle in the dried thyme, black pepper, and salt over the vegetables and chicken.

Pour in the chicken broth, cream of chicken soup, and cream of celery soup over all the ingredients in the slow cooker.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

Once cooked, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.

Stir in the heavy cream and the bag of frozen peas and carrots into the slow cooker with the chicken and sauce.

While the slow cooker finishes, cook the egg noodles according to package directions on the stovetop until al dente. Drain well.

Add the cooked and drained egg noodles to the slow cooker and stir everything together until well combined and heated through.

Serve hot and garnish each portion with fresh chopped parsley.


Add the boneless, skinless chicken breasts to the bottom of the slow cooker.

Top the chicken with the diced yellow onion, diced carrots, and diced celery stalks.

Sprinkle in the dried thyme, black pepper, and salt over the vegetables and chicken.

Pour in the chicken broth, cream of chicken soup, and cream of celery soup over all the ingredients in the slow cooker.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

Once cooked, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.

Stir in the heavy cream and the bag of frozen peas and carrots into the slow cooker with the chicken and sauce.

While the slow cooker finishes, cook the egg noodles according to package directions on the stovetop until al dente. Drain well.

Add the cooked and drained egg noodles to the slow cooker and stir everything together until well combined and heated through.

Serve hot and garnish each portion with fresh chopped parsley.
