Instructions
Step 1: Place the chicken breasts in the slow cooker and pour in the chicken broth./n
Step 2: Add cream of chicken soup, garlic, salt, pepper, thyme, and onion powder, stirring gently to combine./n
Step 3: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender./n
Step 4: Remove the chicken, shred it with two forks, and return it to the slow cooker./n
Step 5: Stir in the butter, heavy cream, and egg noodles./n
Step 6: Cover and cook on high for an additional 20–30 minutes, or until the noodles are tender./n
Step 7: Stir in the Parmesan cheese until melted and the sauce is creamy./n
Step 8: Taste and adjust seasoning if needed.
Step 9: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat on the stovetop or in the microwave with a splash of broth or cream to maintain the creamy texture.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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