Print

Crockpot Chicken and Noodles

Print Recipe

A warm, comforting meal featuring tender shredded chicken, egg noodles, and a rich, creamy sauce made from cream of chicken soup and butter.

Ingredients

Scale
  • 12 oz egg noodles, dried
  • 1.5–2 lb boneless, skinless chicken breasts
  • 1/2 stick butter, cut into pats
  • 2 (10.5 oz) cans cream of chicken soup
  • 1 tbsp garlic powder
  • 3.5 cups chicken broth
  • Salt and pepper, to taste
  • 1 tbsp chicken bouillon
  • 2–4 tbsp dried parsley

Instructions

  1. Place the chicken breasts in the bottom of the crockpot in a single layer.
  2. Add the cream of chicken soup, garlic powder, chicken broth, chicken bouillon, salt, and pepper. Stir gently to combine.
  3. Add pats of butter on top.
  4. Cook on low for 360 to 480 minutes or on high for 240 minutes.
  5. Remove the chicken, shred it, and return it to the crockpot.
  6. Stir in the egg noodles and dried parsley.
  7. Cook for an additional 30 to 45 minutes until the noodles are tender.
  8. Serve warm and adjust seasoning as needed.

Notes

Arrange chicken in a single layer for even cooking. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot, chicken, noodles, comfort food, slow cooker

Find it online: https://recipehappy.com/crockpot-chicken-and-noodles/