Description
Crock Pot Chicken and Noodles is the ultimate remedy for those days when you need a little extra warmth and nourishment. This classic comfort dish combines tender, shredded chicken with thick, chewy frozen egg noodles in a rich, velvety broth. It is a hearty, wholesome meal that feeds the soul without demanding hours of active attention. Perfect for busy weeknights, this recipe brings balance back to the dinner table by offering a satisfying protein and complex carbohydrate infusion in every bite.
Ingredients
1 1/2 lbs boneless skinless chicken breasts
1 small onion, finely diced
21 ounces condensed cream of chicken soup
6 cups reduced sodium chicken broth
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
2 cups frozen mixed vegetables
24 ounces frozen egg noodles
2 tablespoons fresh parsley, chopped
Instructions
Place the diced onion and chicken breasts into the base of your 6-quart slow cooker.
Pour the condensed cream of chicken soup, chicken broth, black pepper, and dried thyme over the chicken.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
Remove the chicken breasts and shred them using two forks; return the shredded chicken to the slow cooker.
Stir in the frozen egg noodles and frozen mixed vegetables.
Cover and continue cooking on high for an additional 20 to 30 minutes until the noodles are tender and the broth has thickened.
Stir in the fresh parsley before serving.
Notes
Use thick-cut frozen egg noodles for the best texture as they hold up better in the slow cooker than dry pasta noodles. If you prefer a thinner broth, add an extra cup of chicken broth before adding the noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 cups
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg