- 8
- 40 mins
- 290 mins
Ingredients
- 8 slices of bacon cut into one-inch pieces
- 2 onions, sliced
- 1/3 cup flour
- 1/2 teaspoon pepper
- 1 1/4 cups chicken broth
- 8 bone-in thighs (2 1/2 pounds)
- 4 cups egg noodles, uncooked
- 1 8 ounce tub of cream cheese spread
- 2 tablespoons milk
- 1/2 teaspoon garlic powder
- 2 tablespoons parsley
Preparation
Step 1
Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Drain all but 2 tablespoons dripping from skillet. Add onions to drippings and cook 15 to 18 minutes or until golden brown, stirring occasionally and adding flour, pepper and half the bacon to skillet for the last minute. Whisk in broth until blended. Onion mixture will be thick.
Add chicken to slow cooker; cover with onion mixture. Cook on low 4 to 5 hours (or on high for 2 to 3 hours). About 15 minutes before ready to serve, cook noodles as directed on package, omitting salt.
Drain noodles; place on platter. Top with chicken, reserving onion mixture in slow cooker. Mix cream cheese spread, milk, and garlic powder until blended. Add to onion mixture; mix well. Spoon over chicken; top with parsley and remaining bacon.