Slow Cooker Chicken and Noodles Recipe
This classic slow cooker chicken and noodles recipe is made with love and a vintage favorite to share with your family.
Servings: 6
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 21 oz. cream of chicken soup (2 cans) do not add water - can use cream of mushroom.
- 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 hours 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 closely—if overcooked, 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
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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