Can I use frozen chicken?

Yes, but I recommend increasing the cooking time and ensuring the chicken reaches an internal temperature of 165°F.

Can I use frozen noodles?

Yes, you can use frozen egg noodles in a crockpot chicken and noodles recipe! Frozen noodles are a convenient option, and they can work just as well as fresh or dry egg noodles. Here are a few tips for using them: Add them toward the end : Frozen noodles can break down and become mushy if cooked for too long. Add them to the crockpot during the last 30–45 minutes of cooking, depending on the temperature of your crockpot, to make sure you don't ruin the texture of the noodles. Do not add too much liquid : Frozen noodles will release some moisture as they cook, so be cautious with the amount of liquid in the recipe. If you have a lot of liquid in your crockpot already, you may want to reduce it a bit to prevent the dish from becoming too soupy. Stir occasionally : Gently stir the noodles into the sauce or broth a few times as they cook to help ensure even cooking and prevent them from sticking together.

Can I make this on the stove top?

Yes, you can make it using a large pot but slow cooking is my favorite way because I don't have to watch the pot or worry about it scorching on the bottom.

Can I prep in advance?

Certainly! You can prep the ingredients and also partially prepare it the night before.

Creamy Crockpot Chicken and Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Crockpot Chicken and Noodles

Recipe by Rose Atwater

Make this creamy crockpot chicken and noodles recipe for a comforting, easy dinner. Slow-cooked chicken, rich broth, and egg noodles create the perfect cozy meal!

Total Time6 hours 10 minutes
Yield6 servings 1x

Ingredients

Scale

1 pound boneless, skinless chicken breasts (about 2 medium-sized breasts)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup carrots, peeled and cut into 1/2-inch slices
1/2 cup onion, diced
2 (10.5-ounce) cans cream of chicken soup
4 cups low-sodium chicken broth, divided
8 ounces egg noodles (uncooked)

Cook Mode Prevent your screen from going dark

Instructions

Place chicken breasts in the bottom of the crockpot. Sprinkle the seasoning over them. Add carrots and onion. Pour in cream of chicken soup and 3 cups of chicken stock.
Cover and cook on low heat for 5-6 hours, until the chicken reaches a safe internal temperature and is easily shreddable.
Remove the chicken and shred it with forks or a hand mixer. Return it to the crockpot and stir.
Add in dry egg noodles (as well as the remaining broth if necessary). Cover and cook on HIGH for 20-30 minutes, stirring halfway through, until noodles are tender.
Taste and adjust the seasoning and thickness with more broth.
Enjoy!

Equipment

Cutting Board

Buy Now →

Measuring Cups and Spoons

Buy Now →

Sharp Knife

Buy Now →

Notes

Add fresh herbs at the end for brightness.
Use the low heat setting for the most tender results.
A splash of sour cream, yogurt or heavy cream can enhance creaminess.
For food safety, always ensure your chicken reaches an internal temperature of 165°F.
This dish will thicken as it stands.
The final consistency should be creamy and thick, similar to a casserole rather than a soup.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Casserole
Method: Slow Cooker
Cuisine: American

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