3 lbs boneless skinless chicken thighs
1 packet ranch dressing mix
1 packet AuJus Gravy mix
1/4 cup butter - sliced
6 pepperoncini
4 cup chicken broth
24 oz bag reams frozen egg noodles

1. Place chicken in a 6 quart slow cooker.
2. Sprinkle with mixes and top with butter and pepperoncinis.
3. Cook on low for 4-5 hours until fork tender.
4. Taking two forks, shred chicken and mix well with juices.
5. Add broth and frozen noodles, mixing well to submerge noodles in liquid.
6. Cover and cook on high for 1 -1.5 hours until noodles are tender.

This recipe currently has 0 comments. Add your own comment in the right hand menu.