Description
This Comforting Chicken & Noodles Crock Pot recipe delivers tender, shredded chicken and creamy egg noodles cooked slowly for rich flavors and easy, hands-off preparation. Perfect for a warm, satisfying dinner with minimal effort.
Ingredients
Scale
Chicken & Broth Base
- 1 lb chicken breasts (fresh or frozen)
- 2 cans cream of chicken soup (10.5 oz each)
- 2 cans chicken broth (15 oz each)
- 1 stick butter or margarine (8 tablespoons)
Pasta
- 1 package frozen egg noodles (24 oz), like Reames
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of your crock pot to create the base layer for cooking.
- Add Liquids and Butter: Pour the chicken broth and cream of chicken soup evenly over the chicken breasts, then add the stick of butter on top to melt during cooking.
- Cook on Low: Cover the crock pot and cook on low heat for 6 to 7 hours, allowing the chicken to become tender and infused with the creamy broth flavors.
- Shred the Chicken: Remove the cooked chicken breasts carefully from the crock pot, shred them using two forks, and return the shredded chicken to the crock pot.
- Add Egg Noodles: Add the frozen egg noodles to the crock pot with the shredded chicken, stirring gently, and cook on low for an additional 2 hours. Stir every 30 minutes to prevent noodles from sticking.
- Serve and Enjoy: Once the noodles are cooked through and tender, serve the comforting chicken and noodles warm for a hearty meal.
Notes
- Use fresh or frozen chicken breasts according to preference; cooking time remains the same.
- Stirring noodles every 30 minutes helps prevent clumping and uneven cooking.
- For a thicker sauce, you can add a bit of cornstarch slurry before adding noodles.
- Adjust seasoning with salt and pepper to taste if desired, as canned soup and broth may already contain salt.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
