Step-by-Step Instructions
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Build the Slow Cooker Base: Place the raw chicken breasts at the bottom of the slow cooker. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, sour cream, garlic powder, onion powder, dried thyme, salt, and black pepper. Pour the mixture evenly over the chicken.
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Slow Cook: Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 hours) until the chicken is tender and easily yields to a fork.
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Shred the Chicken: Remove the chicken onto a cutting board, shred it using two forks, and stir the shredded meat back into the bubbling sauce in the slow cooker.
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Add Noodles and Broccoli: Stir in the thick egg noodles and fresh broccoli florets. Ensure the noodles are submerged in the sauce. Cover and cook on LOW for an additional 20 to 30 minutes until the noodles are soft and the broccoli is tender-crisp.
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Adjust and Serve: Give everything a final, gentle stir. If the sauce is too thick, splash in a little extra warm chicken broth to reach your desired consistency before serving.
Serving Ideas & Cooking Tips
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Thick Frozen Noodles: Frozen Amish egg noodles are thicker than standard dry egg noodles and absorb sauce without turning mushy during the final simmer.
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Cheese Topping: Stir in 1 cup of shredded sharp cheddar or Swiss cheese right before serving for a rich, cheesy twist.
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Side Pairings: Serve hot alongside warm buttered dinner rolls or garlic bread to soak up the leftover savory cream sauce
