Description
This comforting crock pot chicken and noodles recipe is an easy, hearty meal perfect for busy days. Tender chicken breasts simmered in a creamy broth with flavorful egg noodles make for a family favorite meal.
Ingredients
Units
Scale
- 1 1/2 – 2 pounds boneless, skinless chicken breasts
- 2 (10.5 oz) cans cream of chicken soup (do not add water)
- 1–2 teaspoons dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1/2 stick (4 tablespoons) butter, sliced
- 3 1/2 cups chicken broth
- 8 oz egg noodles, uncooked
Instructions
- Assemble Ingredients in Crock Pot:
Place the chicken breasts in the bottom of the crock pot. Spread the cream of chicken soup over the chicken (do not dilute). Sprinkle the parsley, seasoned salt, poultry seasoning, and garlic powder over the soup. Place butter slices on top and pour in the chicken broth. - Cook Chicken:
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and fully cooked. - Shred Chicken:
Remove the chicken from the pot and shred it into large chunks using two forks. - Add Noodles:
Return the shredded chicken to the pot and add the uncooked egg noodles. Stir to combine. Continue cooking for an additional 30-45 minutes on high, or until the noodles are tender. - Serve:
Serve the chicken and noodles hot. Enjoy!
Notes
- Broth Consistency: If you prefer a thicker dish, reduce the chicken broth to 3 cups.
- Noodle Options: You can use homemade egg noodles or substitute with other pasta if desired, adjusting cook time as needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230kcal
- Sugar: 1g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 65mg
