assignmentPREPARATION
1
Place the chicken breasts at the bottom of the slow cooker.
2
Pour in the chicken broth, ensuring the chicken is almost covered.
3
Cover the cooker and cook on low setting for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
4
Shred the chicken using 2 forks, directly in the slow cooker.
5
Stir in the egg noodles, butter and heavy cream.
6
Cover and cook on high for an additional 30-40 minutes or until the noodles are cooked to al dente.
7
Stir in the frozen peas if using and let them warm through for about 5 minutes.