PREPARATION:
Place chicken in bottom of crockpot, Sprinkle with onion and garlic. Add parsley, rosemary, pepper, thyme, nutmeg and butter and cover with chicken broth.
Cook on high for 3-4 hours or on low for 5-6 hours. When cooked tender shred the chicken. Add the egg noodles making sure they are submerged in the liquid. If necessary add a little more chicken broth. Cover and cook on high for 15-20 minutes.
Mix cornstarch and reserved broth together and cook on high for additional 10-15 minutes to thicken and cook the noodles until tender.
Enjoy !
