Step 1

Season the chicken breasts with the salt and the pepper.

Step 2

In a slow cooker, add the chicken breasts in a single layer, then add the onions over top.

Step 3

Add the chicken broth, the condensed cream of chicken soup, more of the black pepper, and the thyme leaves to the slow cooker.

Step 4

Cover and cook on high until the onions are tender and the chicken breasts reach an internal temperature of 165 degrees F, about 3 hours.

Step 5

Transfer the chicken breasts to a cutting board and using two forks, shred them.

Step 6

Transfer the shredded chicken back to the slow cooker.

Step 7

Add the mixed vegetables and the egg noodles to the slow cooker and stir to combine.

Step 8

Cook on high until the noodles are cooked through, about 30 minutes. Be careful not to overcook.

Step 9

Add the parsley and stir to combine.

Step 10

Serve.