Crockpot Chicken and Noodles
A comforting, home-cooked meal made in your slow cooker. Creamy noodles and juicy chicken simmered gently in a savory seasoned broth make this dish the ultimate cozy comfort food.
Equipment
- 1 Crockpot 6-quart slow cooker recommended
Ingredients
Main ingredients
- 1 ½ to 2 pounds boneless, skinless chicken breasts
- 2 cans cream of chicken soup 10.5 oz each (don’t add water)
- 1 to 2 teaspoons dried parsley
- ½ teaspoon seasoned salt
- ¼ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- ½ stick butter sliced
- 3 ½ cups chicken broth
- 8 oz egg noodles uncooked
Instructions
Instructions
- Place your chicken breasts in the bottom of the crockpot. You want them spread out so they cook evenly.
- Spoon the cream of chicken soup over the chicken. Then sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder on top. Finally, lay the sliced butter over all these ingredients.
- Pour the chicken broth over everything. You gotta watch the broth depth so it kinda covers the chicken, no more no less. Now get the lid on and make sure it’s sealed tight.
- Cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You’ll know it’s ready when the float valve pops up and you hear that valve hiss, and the chicken is tender and pulls apart easily.
- Remove the chicken pieces carefully and shred them with two forks. Be gentle so you keep all that tender pull. Toss the shredded chicken back into the crockpot.
- Add the uncooked egg noodles to the crockpot and stir gently to combine everything.
- Cover again and set to cook on high for another 30 to 45 minutes, until the noodles are tender and cooked through.
- Give it a good stir before serving. Yum.
Notes
For extra flavor, garnish with chopped fresh parsley. Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for later use.