Ingredients

8 slices Oscar Mayer Center Cut Bacon, cut into 1 in. pieces

2 onions, cut lengthwise in half, then sliced crosswise

1/3 c. flour

1/2 t. pepper

1 1/4 c. fat-free reduced-sodium chicken broth

8 bone-in skinless chicken thighs (2 lb)

3/4 c. Philadelphia savory garlic cooking creme

4 c. egg noodles, uncooked

2 T. chopped fresh parsley

Preparation

  1. Cook and stir bacon in large skillet on med. heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain all but 2 T. drippings from skillet. Add onions to drippings in skillet; cook 15-18 min. 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 hrs. (or on high 2-3 hrs.) About 15 min. before ready to serve, cook noodles as directed on pkg. omitting salt. Drain noodles; place on platter.
  3. Transfer chicken to platter, reserving onion mixture in slow cooker. Stir cooking creme into onion mixture. Top chicken with onion mixture, remaining bacon and the parsley.