DebbieF's Creamy Herbed Chicken and Noodles was great! We enjoyed the dish a lot and it had a very tasty flavor! I subbed chicken breast for the chicken thighs because DH can't eat the dark meat, for the white wine I used Rheinhessen 2001 Liebfraumilch and I subbed fat free evaporated milk for the heavy whipping cream because DH can't have the heavy whipping cream.
Her instructions were very easy to follow. I thought it made a dish that would work well for a nice company meal because by using the crockpot it leaves plenty of time to tend to other things ansd looked like you spent a lot of time in the kitchen!
Here is DebbieF's original recipe:
Originally posted in What’s for Dinner, February 2007 by: Debbie F.
Creamy Herbed Chicken & Noodles
5-6 carrots, cut into 1 1/2" chunks
1/2 cup sliced celery
1/2 cup chopped onion
2 potatoes, cut into 1 1/2" pieces
1 cup frozen peas
3/4 tsp dried thyme leaves
1/4 tsp garlic salt
1/4 tsp pepper
1 1/2# boneless/skinless chicken thighs
1 can (14 oz) chicken broth
3/4 cup white wine (optional)
1/2 cup heavy whipping cream
3 TBS flour
8 oz. extra large egg noodles
Spray 5-6 quart crockpot with non-stick spray. Put in carrots, celery, onion, potatoes & peas. Sprinkle 1/2 tsp thyme, garlic salt & pepper over the
vegetables.
Place chicken over vegetables. Pour wine and chicken broth over chicken. Cover and
cook on low 7 hours, til chicken juices are clear.
Remove the chicken and vegetables from crockpot using a slotted spoon. Cover & keep warm.
Increase crockpot temperature to high. Mix whipping
cream, flour and remaining 1/4 tsp thyme leaves; stir into liquid in crockpot. Cover and cook on high about 10-15 mins.
Meanwhile, cook egg noodles according to package directions and drain.
Serve chicken and vegetables over the noodles, topped with the cream sauce.
I served this in bowls, just to let the noodles be able to absorb more of the cream sauce.
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
