Step 1

To a 6-quart or larger Crockpot, whisk together broth, cream of chicken, poultry seasoning, garlic powder and Tony Chachere seasoning. Once combined, submerge the chicken.

Step 2

Cover and cook on low 6-8 hours or high 3-

Step 3

Transfer the cooked chicken from the Crockpot to a cutting board, shred with 2 forks.

Step 4

In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded chicken and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens.

Step 5

Ladle and if desired, garnish with snipped parsley.