Description
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!
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)
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!
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
