Categories: Crockpot

Ingredients

• 8 slices bacon cut into one inch pieces
• 2 onions cut lengthwise in half, then sliced crosswise
• 1/3 cup flour
• 1/2 tsp. pepper
• 1 1/4 cups fat-free reduced sodium chicken broth
• 1 pound chicken breast
• 3/4 cup Philadelphia savory garlic cooking creme
• 4 cups egg noodles, uncooked
• 2 Tbsp. chopped fresh parsley

Directions

1. Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, drain on paper towels. Drain all but 2 TBSp drippings from skillet; add onions to drippings in skillet and cook 15 to 18 minutes or until onions are golden brown, stirring occasionally and adding flour, pepper and half the bacon for the last minute. Whisk in broth. (onion mixture will be thick)

2. Add chicken to slow cooker, cover with onion mixture, cook on low 4-5 hours. About 15 minutes before ready to serve, cook noodles as directed on package, drain noodles and put on platter.

3. Transfer chicken to platter, reserving onion mixture in slow cooker. Stir cooking creme into onion mixture. Top chicken with on onion mixture, remaining bacon and parsley.

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