Preparation:
Rinse chicken and pat dry with paper towels. (Remove skin for lower fat content.) Combine chicken, onion, celery, garlic, slat, pepper, poultry seasoning, and thyme in a 3 1/2-quart slow cooker. Add chicken broth. Cover and cook on low 4 or 5 hours or until chicken is tender.
Remove chicken from slow cooker. Discard skin and bones, if any (I use boneless, skinless chicken breasts); cut chicken into bite-sized pieces and set aside.
Turn control to HIGH. Dissolve cornstarch in cold water. Stir into juices in slow cooker. Cover and cook on HIGH 15 to 20 minutes or until slightly thickened. Stir in chicken.
Meanwhile, cook noodles according to package directions and drain. Spoon mixture over cooked noodles. Sprinkle with chopped parsley, if desired. |
