A comforting dish that brings the warmth and nostalgia of Amish cooking right to your table, combining tender chicken, silky noodles, and a luscious garlic butter sauce.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup unsalted butter
4 cloves garlic, minced
1 tablespoon dried parsley
1 tablespoon dried thyme
8 ounces egg noodles
4 cups chicken broth
1 cup heavy cream
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Instructions
Season the chicken breasts with salt and black pepper, placing them in the bottom of your slow cooker.
In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in dried parsley and thyme into the butter-garlic mixture. Pour this mixture over the chicken in the slow cooker.
Add the chicken broth to the slow cooker, ensuring the chicken is submerged. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
Stir in the egg noodles and heavy cream, mixing well to combine. Cover and cook on high for an additional 30-45 minutes.
Serve the dish hot, garnished with fresh parsley and grated Parmesan cheese if desired.
