CROCKPOT CHICKEN AND NOODLES

INGREDIENTS

4 boneless, skinless chicken breast fillets
1 small onion, chopped
2 garlic cloves, chopped
1 tablespoon dried parsley
1/2 teaspoon crushed rosemary
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
1 8 teaspoon ground nutmeg
4 tablespoons butter
4 cups low-sodium chicken broth (1/4 cup reserved)
6 ounces Amish egg noodles (see note)
3 tablespoons cornstarch
Optional: fresh or dried parsley for garnish

INSTRUCTIONS

CROCKPOT CHICKEN AND NOODLES
Place the chicken the bottom of the pot and sprinkle with onions and garlic. Add parsley, rosemary, pepper, thyme, nutmeg and butter and pour in chicken stock. Cook on high for 3 to 4 hours or on low for 5 to 6 hours. When the chicken is tender, shred it. Add the egg noodles, making sure they are submerged in the liquid.Add a little more chicken broth if necessary. Cover and cook on high for 15-20 minutes. Add the cornstarch and reserved broth and cook on high for another 10 to 15 minutes to thicken and cook the noodles until tender.

NOTES

You can use other egg noodles, but they cook a little quicker than Amish noodles, so just cover and cook on high for about 10 minutes before adding the cornstarch mixture and continuing with the rest of the recipe.

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