1. Prepare the Chicken Base

Place the chicken breasts in the bottom of your slow cooker.
This creates a flavorful base and ensures the chicken cooks evenly while soaking up all the seasonings.

2. Add Liquids and Seasonings

Pour in the chicken broth until the chicken is almost covered.
Add the cream of chicken soup, garlic powder, onion powder, and a pinch of salt and pepper.
Stir gently to combine the seasonings with the liquid base.

3. Slow Cook the Chicken

Cover and cook:

• Low: 6–7 hours

• High: 3–4 hours
  Cook until the chicken is tender and shreds easily with a fork.

4. Shred the Chicken

Using two forks, shred the chicken directly in the slow cooker.
This distributes the meat throughout the broth, ensuring every bite is hearty and flavorful.

5. Add Noodles and Dairy

Stir in the egg noodles, butter, and heavy cream.
The butter and cream transform the broth into a luscious, creamy sauce.

6. Cook the Noodles

Cover and cook on high for 30–40 minutes, or until the noodles are al dente.
The noodles will soak up the flavorful broth while cooking to the perfect texture.

7. Add Peas and Finish

If using, stir in the frozen peas during the last 5 minutes of cooking to warm them through.
The peas add a pop of color and a hint of sweetness that complements the richness of the dish.

8. Serve and Enjoy!

Ladle the creamy chicken and noodles into bowls and serve warm.
Perfect as-is or with crusty bread on the side!