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Crock Pot Chicken and Noodles Recipe

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3.8 from 198 reviews

  • Author: Diane
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings

Description

This comforting Crock Pot Chicken and Noodles recipe combines tender shredded chicken with creamy soup, savory seasonings, and egg noodles slow-cooked to perfection. It’s an easy, hands-off meal perfect for busy days, delivering hearty flavors and a creamy texture without much fuss.

Ingredients

Chicken and Seasonings

  • 4 boneless, skinless chicken breasts
  • 2 (10.5 ounce) cans cream of chicken soup (with herbs)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup (1/2 stick) salted butter, sliced into chunks

Broth and Noodles

  • 3 1/2 cups chicken broth
  • 8 ounce medium egg noodles, uncooked

Garnish

  • 1-2 teaspoons dried parsley, for serving (optional)

Instructions

  1. Prepare the crockpot: Place the chicken breasts in the bottom of a 5-6 quart oval crockpot. Evenly top with the cans of cream of chicken soup.
  2. Season the dish: Sprinkle salt, pepper, poultry seasoning, garlic powder, and onion powder evenly over the soup-covered chicken.
  3. Add butter and broth: Place the sliced butter chunks on top, then pour in the chicken broth to cover the ingredients.
  4. Cook the chicken: Cover and cook on low heat for 5-6 hours or on high heat for 3-4 hours until the chicken is tender.
  5. Shred the chicken: Remove chicken breasts from the pot and shred them into chunks using two forks, leaving all liquid inside the crockpot.
  6. Combine noodles and chicken: Return the shredded chicken to the crockpot and stir in the dry egg noodles.
  7. Cook noodles: Cover and continue cooking for 30-45 minutes on low until the noodles are tender. Add a little extra chicken broth or a splash of milk if the mixture seems too thick.
  8. Serve: Spoon the creamy chicken and noodles into bowls and top with dried parsley if desired.

Notes

  • If you prefer a richer sauce, substitute regular butter with unsalted and adjust salt accordingly.
  • You can add vegetables like peas or carrots during the last 30 minutes of cooking for added nutrition.
  • Use fresh herbs instead of dried parsley for garnish if available.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • If you want to thicken the sauce, remove the lid in the last 10 minutes to allow some liquid to evaporate.
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://eatwithdiane.com/crock-pot-chicken-and-noodles-recipe/