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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2-3 pound(s) chicken pieces |
1 small onion finely chopped |
1/2 cup(s) celery thinly sliced |
1 clove(s) garlic minced |
1/2 teaspoon(s) salt |
1/8 teaspoon(s) ground black pepper |
1/2 teaspoon(s) poultry seasoning |
1/2 teaspoon(s) chopped fresh thyme |
10 1/2 ounce(s) can chicken broth |
1/4 cup(s) cornstarch |
1/3 cup(s) cold water |
Directions:
1. Rinse 2 1/2-3 lbs chicken pieces and pat dry with paper towels. Combine chicken with 1 small finely chopped onion, 1/2 C thinly sliced celery, 1 clove minced garlic, 1/2 tsp salt, 1/8 tsp ground pepper, 1/2 tsp poultry seasoning and 1/2 tsp chopped fresh thyme in a slow cooker. Add 1 10.5 oz can chicken broth. Cover and cook on low 4-5 hours until chicken is tender.
2. Remove chicken from slow cooker. Discard skin and bones. Cut chicken into bite sized pieces and set aside.
3. Turn cooker to high. Dissolve 1/4 C cornstarch in 1/3 C cold water. Stir cornstarch into juices in slow cooker. Cover and cook on high 15-20 minutes or until slightly thickened. Stir in chicken.
4. Meanwhile, cook 1 8-12 oz package medium egg noodles according to package directions.
5. Spoon chicken mixture over cooked noodles.
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