Put your water, chicken bouillon cubes, dried parsley, salt and pepper, cubed chicken, carrot slices and celery slices in a 4 quart slow cooker.
Cover and cook on low for 3-4 hours or high for 1.5-2 hours, stirring once halfway through cooking.
Turn your crock pot on high and stir in your sour cream and uncooked egg noodles.
Cover and cook for an additional 15-25 minutes, until your noodles reach desired tenderness.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.