Crockpot Chicken and Noodles
A comforting one-pot meal featuring tender chicken, creamy soup, and soft egg noodles cooked together in a slow cooker. Perfect for busy days and chilly evenings.
Ingredients
Main Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts Use fresh, high-quality chicken for best results.
- 2 cans cream of chicken soup (10.5 oz each)
- 1-2 teaspoons dried parsley Adjust to personal taste.
- 0.5 teaspoon seasoned salt
- 0.25 teaspoon poultry seasoning
- 0.25 teaspoon garlic powder Increase for more garlic flavor.
- 0.5 stick butter, sliced Do not skip for creaminess.
- 3.5 cups chicken broth Homemade or low-sodium options recommended.
- 8 ounces uncooked egg noodles Add in last 30-45 minutes of cooking.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot in a single layer.
- Pour the two cans of cream of chicken soup over the chicken.
- Sprinkle dried parsley, seasoned salt, poultry seasoning, and garlic powder over the top.
- Slice the butter and place the slices on top of the mixture.
- Pour the chicken broth over all the ingredients.
Cooking
- Cover the crockpot and set it to cook on low for 5 to 6 hours, or on high for 3 to 4 hours.
- Once the cooking time is complete, shred the chicken inside the crockpot using two forks.
- Stir in the uncooked egg noodles and ensure they are well combined with the mixture.
- Cover the crockpot and cook for an additional 30 to 45 minutes on high, or until the noodles are tender and cooked through.
- Serve the chicken and noodles into bowls, garnishing with parsley if desired.
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Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for longer storage. Reheat by adding a splash of broth if necessary.