2 -1/2 To 3lb chicken pieces
1 small Onion; finely chopped
1/2 cup Thinly sliced celery
1 Clove garlic; mince
1/2 teaspoon Salt
1/8 teaspoon Ground black pepper
1/2 teaspoon Poudtry seasoning
1/2 teaspoon Chopped fesh thyme
10-1/2 oz Can condensed chicken broth
1/4 cup Cornstarch
1/3 cup Cold water
8 To 12 oz md egg noodles; -cook, drain
Chopped fresh parsley
Rinse chicken and pat dry with paper towels. Combine chicken, onion, celery, garlic, salt, pepper, poultry seasoning and thyme in a 3-1/2 quart slow cooker. Add chicken broth. Cover and cook on LOW 4 or 5 hours or until chicken is tender. Remove chicken from slow cooker. Discard skin and bones; cut chicken into bite size pieces and set aside. Turn control to HIGH. Dissolve cornstarch in cold water. Stir into juices in slow cooker. Cover and cook on HIGH 15-20 minutes or until slightly thickened. Stir in chicken. Spoon mixture over cooked noodles. Sprinkle with chopped parsley.
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