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Crock Pot Chicken and Noodles Recipe

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4.1 from 8 reviews

  • Author: Eve
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings

Description

This Crock Pot Chicken and Noodles recipe is a comforting and hearty slow cooker meal featuring tender chicken breasts, creamy chicken soup, savory broth, aromatic herbs, and mixed vegetables all cooked together with tender egg noodles. Perfect for an easy, hands-off dinner that yields 8 satisfying servings.

Ingredients

Chicken and Vegetables

  • 1 ½ lbs boneless skinless chicken breasts (or 4 cups cooked chicken, see notes)
  • 1 small onion, diced
  • 2 cups frozen mixed vegetables
  • 2 tablespoons chopped fresh parsley

Liquids and Seasonings

  • 21 ounces condensed cream of chicken soup (2 x 10.5 ounce cans)
  • 6 cups reduced sodium chicken broth
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme leaves
  • Salt and pepper, to taste (for seasoning chicken)

Pasta

  • 24 ounces frozen egg noodles (such as Reames)

Instructions

  1. Season and Prepare: Season the chicken breasts with salt and pepper to taste. Place the diced onion and chicken breasts in the slow cooker. Pour in the reduced sodium chicken broth and condensed cream of chicken soup. Sprinkle the black pepper and dried thyme over the top.
  2. Initial Cooking: Cook on high for 3 hours or until the onions are tender and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
  3. Shred Chicken and Add Ingredients: Remove the chicken breasts carefully from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker along with the frozen mixed vegetables and frozen egg noodles.
  4. Cook Noodles and Vegetables: Cook for an additional 60 to 90 minutes or until the noodles are tender and cooked through. Stir the mixture after about 30 minutes of cooking to prevent sticking. Avoid overcooking the noodles to maintain the right texture.
  5. Finish and Serve: Stir in the chopped fresh parsley just before serving to add freshness and color. Serve hot.

Notes

  • You can substitute cooked chicken for the raw chicken breasts; simply add it during step 3.
  • Use reduced sodium broth to control salt levels, but adjust seasoning to taste.
  • Frozen egg noodles cook longer in the slow cooker; if using fresh noodles, reduce the cooking time accordingly.
  • If you prefer thicker sauce, reduce the broth volume slightly or add a cornstarch slurry in the last 15 minutes of cooking.
  • Stirring halfway through the noodle cooking stage is important to prevent sticking and promote even cooking.

Find it online: https://everecipes.com/crock-pot-chicken-and-noodles-recipe/