Ingredients

• 1 lb chicken breast or thighs
• 1 1/2 cups chicken broth
• 1 cup water
• 4 cloves garlic, minced
• 8oz shitake mushrooms
• 1 shallot, diced
• 1 lb egg noodles
• 2 tbsp fresh parsley, chopped
• hot sauce (optional)

Gravy base:

• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes.
2. Stir in chicken broth and whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.
3. Place onions, garlic, mushrooms, broth, water, and pepper in a slow cooker. Whisk to combine. Add chicken to the slow cooker, cover, and cook on LOW for 2-3 hours until chicken is cooked through.
4. Remove the chicken from the slow cooker and set aside to shred.
5. Turn the slow cooker to HIGH and stir in the noodles. Cover and cook on HIGH for about 5-10 minutes (or until pasta is still a bit firm, but almost done).
6. While the noodles are cooking, shred the chicken. Return the chicken to the slow cooker, stir with the noodles and sauce, and continue cooking just until the pasta is done (about 5-10 more minutes until pasta is tender).
7. Stir in the parsley and serve (with hot sauce).

Posted by: admin

This entry was posted on Saturday, March 12th, 2022 at 11:15 am and is filed under entrees.