Crockpot Chicken and Noodles
A comforting and easy meal made in your slow cooker, featuring tender chicken in a creamy sauce with soft noodles.
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken breasts
- 2 cans cream of chicken soup (10.5 oz each, no water added)
- 1 to 2 teaspoons dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1/2 stick butter (sliced)
- 3 1/2 cups chicken broth
- 8 ounces uncooked egg noodles
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Pour cream of chicken soup on top, without adding any water.
- Sprinkle dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly over the soup.
- Add sliced butter on top and pour in the chicken broth.
- Set the crockpot to low and cook for 5 to 6 hours, or high for 3 to 4 hours.
- Once cooked, shred the chicken with two forks and return it to the crockpot.
- Add the uncooked egg noodles and stir gently.
- Cover and cook for an additional 30 to 45 minutes until noodles are soft and tender.
- Stir the mixture again before serving.
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Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently and add broth if needed.