Crockpot Chicken and Noodles
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 chicken breasts (boneless and skinless, about 1 Β½ pounds in total)
- 2 10.5 ounce cans condensed cream of chicken soup
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 cups low sodium chicken stock (or broth)
- 1 teaspoon dried parsley
- Β½ teaspoon salt (add more to taste)
- ΒΌ teaspoon ground black pepper
- 4 tablespoons unsalted butter (cut into pieces)
- 8 ounces egg noodles (uncooked)
- 2 cups frozen mixed vegetables
Method
- To a 5qt or 6qt slow cooker or larger, add chicken breasts, cream of chicken soup, onion, garlic, and chicken stock, and then season with dried parsley, salt, and pepper. Give everything a quick stir. Add the pieces of butter, cover, and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours.
- When the internal temperature of the chicken is 165Β°F/74Β°C, take it out and put it on a cutting board.
- Add uncooked noodles and frozen vegetables to the crockpot. Stir so that the noodles are submerged.
- Shred the chicken and return it to the crockpot. Cook, covered, on HIGH for 20-25 minutes, or until the noodles are cooked.
- When the noodles are tender, stir again, have a taste and adjust seasonings to your preferences. Serve in bowls with fresh chopped parsley on top.