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Crockpot Chicken and Noodles

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A comforting dish of creamy broth, tender shredded chicken, and soft egg noodles, perfect for busy weeknights.

Ingredients

Scale
  • 12 oz egg noodles, dry
  • 1.5–2 lb boneless and skinless chicken breasts
  • 1/2 stick butter, cut into pats
  • Two 10.5-oz cans cream of chicken soup, condensed
  • 1 tbsp garlic powder
  • 3.5 cups chicken broth
  • Salt and pepper, to taste
  • 1 tbsp chicken bouillon
  • 2–4 tbsp dried parsley

Instructions

  1. Place the chicken breasts in the bottom of the crockpot in a single layer.
  2. Add the cream of chicken soup, garlic powder, chicken broth, chicken bouillon, salt, and pepper.
  3. Stir gently to combine if needed.
  4. Add pats of butter on top.
  5. Cook on low for 6-8 hours or on high for 4 hours.
  6. Remove the chicken, shred it, and return to the crockpot.
  7. Stir in the egg noodles and dried parsley.
  8. Cook for an additional 30-45 minutes until the noodles are tender.
  9. Serve warm, adjusting salt and pepper as needed.

Notes

Use similarly sized chicken breasts for even cooking. Taste and adjust salt at the end.

Nutrition

Find it online: https://easydishestomake.com/crockpot-chicken-and-noodles/