Crockpot Chicken and NoodlesRecipes with Chicken Breast in Slow Cooker

An easy version of the comfort-food classic that simmers away all day in the crockpot. Made with frozen hearty egg noodles, frozen vegetables and chicken breatss in a slow cooker it's a snap to put together!

crockpot chicken and noodles

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dinner, slow cooker, crock pot

American

Yield: 6-8

Author: Lauren Lane

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Crockpot Chicken Noodles

An easy version of the comfort-food classic that simmers away all day in the crockpot. Made with frozen hearty egg noodles and frozen vegetables it's a snap to put together!

Ingredients

• 3 large uncooked chicken breasts, about 1 ½ lbs
• 1 medium onion, diced
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 2 cups chicken broth (you may want more, see notes)
• 1/4 teaspoon each black pepper
• 1/4 teaspoon garlic salt
• 1/4 dried thyme leaves, or Italian seasoning
• 10 oz bag frozen mixed vegetables
• 1- 16 oz bag Hy-Vee frozen egg noodles, Country Style
• 2 tablespoons fresh parsley chopped (optional)

Instructions

1. Place chicken in the bottom of the slow cooker, along with chopped onion, soups, broth, salt and pepper, and dried herbs.
2. Place lid on top and cook over high heat for 2-3 hours or low heat for 3-4 hours.
3. After cooking, remove the lid, remove the chicken and break it into smaller chunks with 2 forks.
4. Add chicken back to the liquid along with the mixed vegetables and frozen egg noodles and stir.
5. Cook covered an additional 30-60 min or until noodles are cooked through. Check after 30 minutes. All slow cookers are different, so cook until noodles are tender. Resist the urge to check before 30 minutes or it will take longer;)
6. Stir and taste. Add more salt and pepper as needed.

Notes

• This recipe is designed to allow frozen egg noodles to be cooked in the broth. Using other noodles may not have the same consistency. If using another type of noodle, you will need less liquid.
• This dish is thicker than a soup; you can add more broth if you'd like it thinner.
• Keep leftovers in the refrigerator for up to 4-5 days. Reheat on the stove.
• Or freeze leftovers in air-tight bags for up to 4 months. Once it’s thawed, do not refreeze.

https://www.lauren-lane.com/blog/crockpot-chicken-noodles

© Lauren Lane

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