Creamy Slow Cooker Chicken and Noodles
A cozy, comforting bowl of tender chicken and egg noodles that is perfect for busy weeknights.
enzo81.xyzThis meal is a total classic in my house because it feels like a warm hug in a bowl. It is not quite a soup, as the sauce is thick and creamy, making it a hearty main course that everyone seems to love.
My best tip for this recipe is to add your noodles near the end of the cooking process. If you add them too early, they tend to get a little too mushy, so waiting until the final hour keeps them perfectly tender.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 4 cups chicken broth
- 2 cans cream of chicken soup
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 cup sliced carrots
- 12 ounces wide egg noodles
8Instructions
- 1
Place the chicken breasts into the bottom of your slow cooker.
- 2
In a separate bowl, whisk together the chicken broth, cream of chicken soup, parsley, garlic powder, and black pepper.
- 3
Pour the mixture over the chicken, cover, and cook on low for 6 hours.
- 4
Remove the chicken and shred it with two forks before adding it back into the pot.
- 5
Stir in the frozen peas and carrots.
- 6
Add the uncooked egg noodles to the slow cooker, stirring to ensure they are submerged in the liquid.
- 7
Cover and cook on high for about 30 to 45 minutes, or until the noodles are soft and tender.
- 8
Give everything a final stir and serve warm.
Tips
You can store any leftovers in an airtight container in the fridge for up to three days. If the sauce thickens too much while sitting, just add a tiny splash of broth or water when you reheat it on the stove or in the microwave.
Made this recipe? Let us know how it went.
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