Crock-Pot Broccoli Cheddar Chicken Casserole

Ingredients

•     1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
•     1 large onion, chopped
•     2 c. Liquid Gold Chicken Bone Broth
  
•     1 c. heavy cream
•     1 tsp. garlic powder
•     1 tsp. dried oregano
•     Himalayan salt
•     Freshly ground black pepper
•     1 head broccoli, cut into florets
•     1/2 lb. egg noodles
•     2 tbsp. butter
•     1 c. shredded cheddar
•     1/3 c. grated Parmesan
•     Crushed Ritz crackers, for garnish
•     Freshly chopped parsley, for garnish
•     Red pepper flakes, for garnish

 Directions

1. In the bowl of a large slow cooker, combine chicken, onion, broth, heavy cream, garlic powder, and oregano. Season with salt and pepper; cover and cook on high until chicken is cooked through, 3 to 3 ½ hours.
2. Stir in broccoli and noodles, cover and cook until pasta is tender, 20 to 30 minutes more. 
3. Stir in butter, then top casserole with cheeses. Cover and cook until cheeses are melty, about 2 minutes.
4. Garnish with crushed Ritz, parsley and red pepper flakes before serving.