8 slices bacon, cut-up
2 onions, cut in half lengthwise & then sliced crosswise into slices
1/3 cup flour
1/2 tsp pepper
1 1/4 cups chicken broth
8 bone-in chicken thighs
3/4 cup Philadelphia Garlic or Herb and Garlic cooking cream
6 cups uncooked noodles
2 tbsp chopped fresh parsley
Cook and stir bacon in a large skillet until browned and crisp; remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of the drippings from the skillet.
Add the onions to the drippings remaining in the skillet and cook, stirring occasionally for about 15 minutes or until golden brown. Stir in the flour, pepper, and half the bacon the last minute of cooking. Whisk in the chicken broth to make a thick mixture.
Place chicken thighs in a slow cooker and spread the onion mixture over the top. Place lid on cooker and cook on low 4 to 5 hours or on high half that time.
About 15 minutes or so before the end of the chicken cooking time, cook the noodles according to package directions, omitting salt; drain well.
Place noodles on a serving platter and top with the chicken thighs.
Stir the cooking cream into the onion mixture in the cooker. Top the chicken with the creamy mixture, parsley, and remaining bacon.