Crockpot Chicken and Noodles

5 from 2 votes

Crockpot Chicken and Noodles is comforting, delicious and easy to make. Soft noodles and juicy chicken cooks in a delicious sauce for an easy weeknight meal.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Servings: -8 servings

Author: Carrie Barnard

Ingredients

2 pounds boneless skinless chicken breasts
2 cans 10.5 ounce each cream of chicken soup
1 can 14.5 ounce low-sodium chicken broth
1/2 cup butter cut into cubes
1 medium onion diced
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ounces wide egg noodles
Chopped fresh parsley for garnish, optional

Instructions

Place chicken breasts in the bottom of a 6-quart crockpot.
In a bowl, whisk together cream of chicken soup and chicken broth. Pour this mixture over the chicken.
Add butter, diced onion,thyme, garlic powder, salt, and pepper to the crockpot.
Cover and cook on low for 6-7 hours, until chicken is tender and easily shreds.
Remove chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Add the uncooked egg noodles to the crockpot. Stir gently to combine.
Cover and cook on high for an additional 30-45 minutes, or until the noodles are tender.
Serve warm, garnish with fresh parsley, if desired. Enjoy!

Notes

You can also cook on high for 3-4 hours.

Noodle texture: The noodles will continue to absorb liquid as they sit. If you prefer a soupier consistency, you can add more chicken broth when adding the noodles.

Refrigerate the leftovers in an airtight container for up to 5-6 days.

The mixture will soak up the liquid as it sits so you will need to add more water or chicken broth when reheating.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.