Gather all your prepared ingredients, except for the heavy cream and noodles, into the pot of your 7-quart, or larger, slow cooker.
Cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours.
Stir in the heavy cream.
Continue to cook for 5 more minutes, or until heated through.
Spoon on top of egg noodles and garnish with parsley.
*** If you want a thicker sauce: You will need 2 tablespoons butter and 2 tablespoons flour. Melt the butter in a frying pan and whisk in the flour; continue to whisk until thick and creamy. Remove and whisk the roux into the broth only after it has finished cooking in the crock pot.
Calories: 414 kcal | Carbohydrates: 9 g | Protein: 6 g | Fat: 40 g | Saturated Fat: 23 g | Cholesterol: 134 mg | Sodium: 292 mg | Potassium: 281 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 3120 IU | Vitamin C: 7.3 mg | Calcium: 117 mg | Iron: 0.5 mg | Net Carbs: 8 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.