Crockpot Chicken and Noodles
An easy recipe for Crockpot Chicken and Noodles is a family-favorite! Cream of chicken soup, and frozen veggies make it simple and quick.
Equipment
- 5 or 6 quart slow cooker or larger
Ingredients
- 3 chicken breasts boneless and skinless, about 1 ½ pounds in total
- 2 10.5 ounce cans condensed cream of chicken soup
- 1 small yellow onion diced
- 2 cloves garlic minced
- 3 cups low sodium chicken stock or broth
- 1 teaspoon dried parsley
- ½ teaspoon salt add more to taste
- ¼ teaspoon ground black pepper
- 4 tablespoons unsalted butter cut into pieces
- 8 ounces egg noodles uncooked
- 2 cups frozen mixed vegetables
Instructions
- To a 5qt or 6qt slow cooker or larger, add chicken breasts, cream of chicken soup, onion, garlic, and chicken stock, and then season with dried parsley, salt, and pepper. Give everything a quick stir. Add the pieces of butter, cover, and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours.
- When the internal temperature of the chicken is 165°F/74°C, take it out and put it on a cutting board.
- Add uncooked noodles and frozen vegetables to the crockpot. Stir so that the noodles are submerged.
- Shred the chicken and return it to the crockpot. Cook, covered, on HIGH for 20-25 minutes, or until the noodles are cooked.
- When the noodles are tender, stir again, have a taste and adjust seasonings to your preferences. Serve in bowls with fresh chopped parsley on top.
Notes
- The onions will still have some bite to them, so if you don't want that, saute them before adding to the crock pot. You can also omit the onions, and replace them with ½ teaspoon of onion powder.
- Mix and match the veggies if you like. I think frozen mixed veggies are the easiest thing to use, but this recipe can be made with any frozen vegetables you have. It's great to use up bits of leftovers you have in the freezer too.
- For more flavor, try adding chopped celery, poultry seasoning, or your favorite herbs and spices.
- Avoid shredding the chicken too finely, it's best to have large pieces of chicken throughout.
- The amount of time it takes for the noodles to cook will depend a bit on the size and brand you are using. Check them after 20 minutes.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 408kcal | Carbohydrates: 39g | Protein: 34g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 460mg | Potassium: 775mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3373IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/crockpot-chicken-and-noodles/