Slow Cooker Chicken and Noodles
A comforting dish perfect for busy nights, made in a slow cooker for tender chicken and creamy 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!
Notes
Garnish with fresh parsley. Pair with a side salad or rolls. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for a month. Reheat with added broth or water to keep noodles moist.