Slow Cooker Chicken and Noodles is a comforting dish that’s perfect for busy nights. This recipe allows you to enjoy a hearty meal without spending hours in the kitchen. Just throw your ingredients into a slow cooker and let it do the work for you, resulting in tender chicken and creamy noodles.
Why Make This Recipe
This meal is not only easy to prepare, but it’s also a crowd-pleaser. Kids and adults alike love the rich flavors and creamy texture. Plus, using a slow cooker saves you time and effort, making it perfect for families or anyone looking for a simple dinner option. And if you have leftovers, they taste even better the next day!
How to Make Slow Cooker Chicken and Noodles
Making Slow Cooker Chicken and Noodles is straightforward and rewarding. Follow these steps:
Ingredients
- 4 Chicken Breasts (boneless/skinless)
- ¾ teaspoons Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Poultry Seasoning
- 1 ½ teaspoons Garlic Powder
- 2 10.5-oz cans Cream of Chicken Soup
- ½ cup Unsalted Butter (cut in slices)
- 2 teaspoons Better Than Bouillon® Chicken Flavor (reduced sodium)
- 4 cups Low Sodium Chicken Broth
- 24 oz Reames® Homestyle Egg Noodles (frozen) or 8 oz Dry Wide Egg Noodles
- 2 cups Frozen Mixed Vegetables* (optional)
Directions
- Place the chicken breasts in the slow cooker.
- Sprinkle the salt, pepper, poultry seasoning, and garlic powder on top.
- Spread the cream of chicken soup over the chicken.
- Add the sliced butter on top of the soup layer.
- Mix the bouillon and chicken broth together, then pour it over the chicken and soup layers.
- Cover with the lid and cook on Low for 4-6 hours, or until the chicken is cooked through and can be easily shredded.
- Remove the chicken from the slow cooker using tongs. Cover and set aside.
- Add the noodles to the soup mixture (and mixed vegetables, if using). Stir well.
- Cover and cook on High for another 1-2 hours, stirring halfway through. If using dry egg noodles, add them about 12-15 minutes before serving. Alternatively, you can boil them separately and add them just before serving.
- When the noodles are tender, shred the chicken with two forks and mix it back into the crock. If the dish is too thick, add some hot water or broth to reach your desired consistency.
- Serve hot and enjoy!
How to Serve Slow Cooker Chicken and Noodles
Serve this dish hot, and consider garnishing with some fresh parsley for a touch of color. Pair it with a side salad or rolls to make a complete meal.
How to Store Slow Cooker Chicken and Noodles
Let any leftovers cool completely before transferring them to an airtight container. They can be stored in the fridge for up to 3 days. You can also freeze portions for up to a month. When reheating, add a little broth or water to keep the noodles moist.
Tips to Make Slow Cooker Chicken and Noodles
- For extra flavor, add chopped onions or garlic when you add the chicken.
- If you prefer a thicker sauce, use less broth.
- Feel free to customize the recipe with your favorite vegetables or seasonings.
Variation
You can substitute the chicken with turkey or even use rotisserie chicken for a quicker option. For a creamier base, consider adding cream cheese instead of butter.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just chop them up and add them at the beginning along with the chicken.
2. What can I serve with Chicken and Noodles?
This dish pairs well with a side salad, garlic bread, or steamed vegetables for a complete meal.
3. Can I make this recipe in a regular pot instead of a slow cooker?
Yes, you can make it on the stovetop. Just cook the chicken and soup on low heat and add the noodles once the chicken is cooked through, simmering until the noodles are soft.
Enjoy your homemade Slow Cooker Chicken and Noodles, and experience the comfort and convenience it brings to your dining table!
Slow Cooker Chicken and Noodles
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts (boneless/skinless)
- ¾ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Poultry Seasoning
- 1 ½ teaspoons Garlic Powder
- 2 cans Cream of Chicken Soup (10.5 oz cans)
- ½ cup Unsalted Butter (cut in slices)
- 2 teaspoons Better Than Bouillon® Chicken Flavor (reduced sodium)
- 4 cups Low Sodium Chicken Broth
- 24 oz Reames® Homestyle Egg Noodles (frozen) or 8 oz Dry Wide Egg Noodles
- 2 cups Frozen Mixed Vegetables (optional) *
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- Sprinkle the salt, pepper, poultry seasoning, and garlic powder on top.
- Spread the cream of chicken soup over the chicken.
- Add the sliced butter on top of the soup layer.
- Mix the bouillon and chicken broth together, then pour it over the chicken and soup layers.
Cooking
- Cover with the lid and cook on Low for 4-6 hours, or until the chicken is cooked through and can be easily shredded.
- Remove the chicken from the slow cooker using tongs. Cover and set aside.
- Add the noodles to the soup mixture (and mixed vegetables, if using). Stir well.
- Cover and cook on High for another 1-2 hours, stirring halfway through.
- If using dry egg noodles, add them about 12-15 minutes before serving, or boil them separately and add just before serving.
Finishing
- When the noodles are tender, shred the chicken with two forks and mix it back into the crock.
- If the dish is too thick, add some hot water or broth to reach your desired consistency.
- Serve hot and enjoy!
