Crockpot Chicken and Noodles
Creamy Crockpot Chicken and Noodles made with tender chicken breasts, savory cream of chicken soup, butter, and egg noodles for a comforting slow-cooked family meal.
Print
Pin
Servings: 8
Ingredients
- 1½ to 2 lb boneless skinless chicken breasts
- 2 cans 10.5 oz each cream of chicken soup do not add water
- 1 –2 tsp dried parsley
- ½ tsp seasoned salt
- ¼ tsp poultry seasoning
- ¼ tsp garlic powder
- ½ stick butter sliced
- 3½ c chicken broth
- 8 oz egg noodles uncooked
Instructions
- Place the chicken breasts in an even layer at the bottom of a slow cooker.
- Spoon the cream of chicken soup evenly over the chicken without adding water.
- Sprinkle the parsley, seasoned salt, poultry seasoning, and garlic powder evenly over the top.
- Arrange the butter slices across the surface and pour in the chicken broth.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred into large pieces using two forks.
- Return the shredded chicken to the slow cooker and add the uncooked egg noodles. Stir to combine.
- Cover and continue cooking for 30–45 minutes, or until the noodles are tender and the mixture is creamy. Stir once or twice during this time if possible.
- Serve warm.
Notes
To make this Crockpot Chicken and Noodles gluten free, use certified gluten-free cream of chicken soup and substitute the egg noodles with gluten-free egg noodles or gluten-free pasta designed for slow cooking. Monitor the noodles closely, as gluten-free varieties may require less cooking time.