Salted Caramel Cookies are soft, chewy, and full of caramel, with just the right amount of salt. This sweet and salty dessert is one recipe you’ll make again and again!

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Instructions

    •  Place 2 pounds boneless skinless chicken breast into the bottom of a 6 to 8-quart slow cooker.
    • Top with 1 medium white onion (diced), 1 cup sliced carrot, 1 cup sliced celery, 1 tablespoon grated ginger, and 1 tablespoon minced garlic.
    • Pour in 8 cups chicken broth and stir in 1 teaspoon dried thyme and 1 teaspoon dried oregano.
    • Cover with the lid and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is tender.
    • Remove the chicken and shred with forks. Return the shredded chicken to the slow cooker.
    •  Stir in 12 ounces egg noodles, cover, and cook on high for 12 to 15 minutes, until the noodles are soft.
    • Taste and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, to taste. Stir in 3 tablespoons chopped fresh parsley and serve immediately.

Instructions

    •  Place 2 pounds boneless skinless chicken breast into the bottom of a 6 to 8-quart slow cooker.
    • Top with 1 medium white onion (diced), 1 cup sliced carrot, 1 cup sliced celery, 1 tablespoon grated ginger, and 1 tablespoon minced garlic.
    • Pour in 8 cups chicken broth and stir in 1 teaspoon dried thyme and 1 teaspoon dried oregano.
    • Cover with the lid and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is tender.
    • Remove the chicken and shred with forks. Return the shredded chicken to the slow cooker.
    •  Stir in 12 ounces egg noodles, cover, and cook on high for 12 to 15 minutes, until the noodles are soft.
    • Taste and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, to taste. Stir in 3 tablespoons chopped fresh parsley and serve immediately.

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