Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  chicken pieces
  1              small  onion -- finely chopped
     1/2           cup  thinly sliced celery
  1              clove  garlic -- minced
     1/2      teaspoon  salt
     1/8      teaspoon  ground black pepper
     1/2      teaspoon  poultry seasoning
     1/2      teaspoon  chopped fresh thyme
  1                can  condensed chicken broth -- 10 1/2 ounces
     1/4           cup  cornstarch
     1/3           cup  cold water
  10            ounces  medium egg noodles
                        chopped fresh parsley -- for garnish

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.

Nutritional Information:

1917 Calories (kcal); 119g Total Fat; (57% calories from fat); 156g Protein; 43g Carbohydrate; 707mg Cholesterol; 3195mg Sodium