Slow Cooker Chicken and Noodles
This classic chicken and noodles recipe is made with chicken breasts, veggies, a few seasonings, and egg noodles - a meal the entire family will enjoy.
Servings: 6
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 21 oz. cream of chicken soup (do not add water)
- 4 carrots peeled and sliced
- 1 cup chicken broth
- 1 white onion diced
- 1 tsp. dried parsley
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
WAIT TO ADD:
- 12 oz. dried extra wide egg noodles (will be cooking on the stovetop)
- 1 cup frozen peas
- salt to taste (add at the end of cooking time)
Instructions
- Add the chicken breasts, onion and carrots to the slow cooker.
- Add the cream of chicken soup, broth and seasonings.
- Place the lid on the slow cooker and cook on LOW For 6 hour or HIGH for 4 hours.
- When the cooking time is near up, cook the egg noodles. DO NOT OVER COOK THEM. You want to cook them to al dente. Watch them closely while they cook, left too long to boil and they will fall apart.
- Shred the chicken with two forks, add the peas.
- Drain the pasta and add to the chicken and sauce. Add salt to taste.
- Serve and enjoy!
Video
Notes
- Pour any leftovers into an airtight container and store in the fridge for up to 4 days.
- Don't have cream of chicken? Mushroom soup is typically the go-to instead. It won't change the taste by much but it may look a little different. You'll still get a creamy sauce.
- Additional vegetables can be added such as green beans, potatoes or mushrooms.
Nutrition
Calories: 527kcal | Carbohydrates: 57g | Protein: 45g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1059mg | Potassium: 975mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7242IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3mg
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