I found this crazy easy gem on The Coers Family. I tweaked it a bit to fit our style and it was delicious! I left out the container of sour cream because *ahem* one of the adults in our family won’t touch anything with sour cream in it. I was a little worried it would be too dry without it, but it was honestly just fine and healthier this way too! I also used cream of chicken soup instead of mushroom, because…. mushrooms. Yuck.
- 5 – 6 boneless, skinless chicken thighs frozen
- 1 cup chicken broth
- 1/2 – 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1 10.5 ounce can cream of chicken soup
- 1 8 ounce package cream cheese
- 1 1/2 bags of egg noodles
- salt and pepper
Place chicken thighs in crock-pot and pour chicken broth on top. Sprinkle with poultry seasoning and garlic powder. Spoon chicken soup over the chicken. Cube up cream cheese and drop around the chicken. Add desired amount of salt and pepper (it’s easy to add more in later to get the taste right). Cook on low about 7 hours or chicken is cooked through. Stir a couple times while it’s cooking to help everything blend. The chicken should generate plenty of liquid, but if you think it looks dry at any point, add a little chicken broth. When you’re about ready for supper, cook egg noodles, drain, and add to chicken mixture. Stir up to combine and break up the chicken. If you’ve cooked it long enough, the chicken should shred apart pretty easily with a spoon. Tasty!