Creamy Mushroom Chicken with Egg Noodles
Equipment
- Slow Cooker
- Large Pot
- Knife
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 8 ounces cremini mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 8 ounces cream cheese, cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Add the chicken thighs to the slow cooker. Layer the sliced mushrooms, diced onion, and minced garlic on top.
- Pour in the chicken broth and sprinkle with thyme, salt, and black pepper. Cover and cook on low for 6 hours.
- Stir in the cubed cream cheese until it melts into the sauce and creates a creamy texture. Continue cooking for 30 more minutes on low.
- While the sauce finishes, cook the egg noodles in a large pot of boiling water according to package directions. Drain well.
- Shred or slice the chicken directly in the slow cooker and stir it into the mushroom sauce. Spoon the mixture over the cooked egg noodles and top with fresh parsley.
Notes
Stir the cream cheese in only after the chicken has cooked fully so it melts smoothly without separating. If the sauce seems too thick at the end, add a splash of the noodle cooking water to loosen it. Leftovers reheat well in a skillet with a little extra broth to keep the texture creamy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Knife
Cuisine: American
Equipment: Slow Cooker, Large Pot, Knife