This Crock Pot Chicken and Noodles is a simple, humble recipe that is pure comfort in a bowl. The leftovers heat up well and it is best served with some crusty bread to dip into the broth or maybe with a side salad.
TIPS FOR MAKING THIS EASY SLOW COOKER MEAL:
Most egg noodles come in a 12 oz. bag – you’ll just need about ¾ of the bag for this recipe.
Chicken thighs can be substituted for chicken breast.
The no-yolk noodles can be used in place of the egg noodles
Feel free to switch up the cream soup in this. One can could be cream of chicken and the other could be cream of celery to change the flavor profile.
Ingredients
1 pkg frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter – cut into pieces
1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
1 tsp butter Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper, to taste; can add some parsley too if desired
Mixed vegetables (optional) I didn’t use this time.
Instructions
Step1: Salt and pepper chicken breasts.
Step2: Place at bottom of the slow cooker.
Step3: Spoon soup over chicken.
Step4: Cut the butter into several pieces and spread them evenly over the soup.
Step5: Whisk the broth with the stock.
Step6: Pour over the soup.
Step7: Place the lid on the slow cooker and put on low heat. Cook for 6 hours.
Step8: Remove the chicken and tear it into pieces.
Step9: Return to the crock.
Step10: Now add the noodles; if you add vegetables, add them now.
Step11: Cook for another 2 hours or until noodles is tender. Stir several times during the last 2 hours. (You may want to add some broth to thin out at the end of cooking, as homemade noodles thicken the broth, which we like. )
Step12: Sprinkle with parsley and mix if you use it at the end of cooking.
Step13: Season with salt and pepper, if necessary, and serve.
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