INGREDIENTS:
4 boneless skinless chicken breasts
1 small onion chopped
2 cloves garlic minced
1 tablespoon dried parsley
1/2 teaspoon crush rosemary
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground thyme
1/8 teaspoon ground nutmeg
4 tablespoons butter
4 cups low sodium chicken broth (reserving 1/4 cup)
6 ounces Amish egg noodles
3 tablespoons cornstarch
Optional: Fresh or dried parsley for garnish
INSTRUCTIONS:
Place chicken in bottom of crockpot, Sprinkle with onion and garlic. Add parsley, rosemary, pepper, thyme, nutmeg and butter and cover with chicken broth.
Cook on high for 3-4 hours or on low for 5-6 hours. When cooked tender shred the chicken. Add the egg noodles making sure they are submerged in the liquid. If necessary add a little more chicken broth. Cover and cook on high for 15-20 minutes.
Mix cornstarch and reserved broth together and cook on high for additional 10-15 minutes to thicken and cook the noodles until tender.
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