Crockpot Chicken and Noodles Recipe
A comforting and easy dish, perfect for busy weeknights or a cozy family meal, made by cooking chicken and noodles in a flavorful broth.
Ingredients
Main ingredients
- 1.5 pounds boneless skinless chicken breasts Use whole chicken breasts
- 21 ounces condensed cream of chicken soup
- 3 cups low sodium chicken broth Use low sodium to control saltiness
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 2 teaspoons onion powder
- 1 to 1.5 teaspoons kosher salt Adjust according to taste
- 1/4 teaspoon black pepper
- 8 ounces dry egg noodles You can use fresh egg noodles with reduced cooking time
- 1 cup frozen green peas Will thaw quickly in the hot slow cooker
- Fresh parsley for topping Adds color and flavor
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Instructions
Preparation
- Add the chicken, soup, chicken broth, carrots, onion, garlic, salt, and pepper to the crockpot.
- Cook on low for 180 to 240 minutes or on high for 120 to 180 minutes.
Finishing Touches
- At the end of the cook time, take out the chicken and shred it.
- Add the shredded chicken back to the crockpot with the noodles. Stir to combine.
- Cook on high for an additional 25 minutes.
- Stir in the frozen peas and let them thaw for a minute or two.
- Taste and add more salt or pepper, if needed.
- Top with fresh parsley, serve, and enjoy.
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Note
For extra flavor, consider adding herbs like thyme or rosemary. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.