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Ingredients
1 (24 oz) Package frozen egg noodles
1 (14.7 oz) Can cream of chicken soup
1 (14.7 oz) Can cream of celery soup
1 Stick butter, cut into pieces
1 (32 oz) Box chicken broth
1 Teaspoon chicken bouillon to taste
6 Chicken thighs, boneless, skinless
Salt & pepper to taste
1 Teaspoon dry parsley
Instructions
Salt & pepper the chicken thighs and place in bottom of crockpot.
Combine soups and spoon soup over chicken.
Place pats of butter over soup.
Whisk the bouillon with the broth and pour over soup and butter.
Cover and cook on LOW for 3 to 4 hours.
Remove chicken, shred and return to crockpot.
Add noodles and parsley; mix well and cook on LOW for about 2 more hours or until noodles are tender but DO NOT LIFT THE LID.