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Crockpot Chicken and Noodles

A close-up bowl of homemade crockpot chicken and noodles, topped with fresh parsley.
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A creamy and comforting slow cooker recipe for chicken and noodles, perfect for a cozy weeknight family dinner.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 package (12 ounces) wide egg noodles
  • 1/2 cup milk or heavy cream (optional, for extra creaminess)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place chicken breasts or thighs in the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, salt, pepper, garlic powder, and onion powder.
  3. Pour the soup mixture over the chicken in the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  5. About 30 minutes before serving, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the egg noodles and milk or cream (if using).
  7. Cover and cook on high for another 20-30 minutes, or until the noodles are tender and the sauce has thickened.
  8. Serve hot, garnished with fresh parsley.

Notes

  • For a richer flavor, you can use all cream of chicken soup or all cream of mushroom soup.
  • If you don’t have condensed soups, you can substitute with 2 cups of chicken broth and 1 cup of heavy cream, plus seasonings.
  • This recipe is a great example of easy family dinner ideas and dump and go meals.
  • Consider this a perfect addition to your winter warmers or cold-weather comforts.

Nutrition

Find it online: https://delicerecipe.com/crockpot-chicken-and-noodles/