Slow Cooker Chicken and Noodles

• 4 whole Boneless, Skinless Chicken Breasts
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Black Pepper
• 1 cup Chicken Broth
• 1 cup Low Fat Milk
• 3 Tablespoons Cornstarch
• 1 teaspoon Sugar
• 1/2 teaspoons (heaping) Garlic Powder
• 1/2 cups Reduced Fat Sour Cream
• 1/2 cups Non-Fat Greek Yogurt
• 1/4 cups Flour

1. Cut the chicken into strips or bite-size chunks.
2. Place in the bottom of the slow cooker; sprinkle with salt and pepper.
3. In a medium-sized bowl whisk together chicken broth, milk, cornstarch, sugar and garlic powder.
4. Pour over the chicken.
5. Cover the crockpot and cook on high heat for 3-4 hours or low heat for 7-8 hours.
6. Then, in a separate bowl, combine sour cream, Greek yogurt and flour until smooth.
7. Stir this into the cooked chicken mixture and continue cooking for an additional 15 minutes until thickened.
8. Taste for seasoning, adding more salt as necessary.
9. Serve hot over egg noodles.
10. *You may use all sour cream or all Greek yogurt instead of half of each if preferred.
11. **Although my family serves this alongside vegetables, you could easily add vegetables into it.
12. To add mushrooms, add sliced or diced mushrooms with the chicken in step 1.
13. For other vegetables such as peas, add thawed frozen peas add them with the flour and sour cream mixture in step 4.
14. This will allow them to heat through without getting mushy.

chicken breasts, kosher salt, black pepper, chicken broth, low fat milk, cornstarch, sugar, garlic, cream, nonfat, flour

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chicken-and-noodles/ (may not work)