Slow Cooker Ribbon NoodlesIngredients12 oz (340 g) wide egg noodles (dry)4 cups low-sodium chicken broth1 cup (2 sticks) unsalted butter, cut into chunksBlack pepper, to taste (optional)Optional: garlic powder, Italian herbs, shredded chicken, or steamed vegetables for extra flavorInstructionsLightly grease the inside of a 4–6 quart slow cooker.Pour in the chicken broth, cover, and heat on HIGH for 30–45 minutes until hot.Add the butter and stir until melted into the broth.Add the dry egg noodles, pressing them down so they are mostly submerged.Cover and cook on HIGH for 20–30 minutes, stirring every 8–10 minutes to help the noodles cook evenly.When the noodles are tender and most of the liquid has been absorbed into a buttery sauce, switch the slow cooker to WARM.If the noodles seem too soupy, remove the lid for 5–10 minutes and stir occasionally until thickened.Season with black pepper and serve
