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Crock Pot Chicken and Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 137 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Chicken and Noodles recipe is a comforting, hearty dish perfect for easy weeknight dinners. Tender boneless skinless chicken breasts are slow-cooked with creamy chicken soup, broth, and seasonings, then combined with frozen mixed vegetables and frozen egg noodles for a rich and satisfying meal. The recipe uses a crock pot to gently cook the flavors together, resulting in tender chicken and perfectly cooked noodles without any fuss.

Ingredients

Scale

Chicken and Base

  • 1 small yellow onion, diced
  • 1 ½ lbs boneless, skinless chicken breasts
  • 2 (10.5 oz) cans cream of chicken soup
  • 6 cups low sodium chicken broth
  • 1 tbsp onion powder
  • 2 cloves garlic, minced
  • 1 tsp black pepper
  • ½ tsp dried thyme

Finishing Ingredients

  • ½ cup sour cream
  • 2 cups frozen mixed vegetables
  • 24 oz frozen egg noodles

Instructions

  1. Prepare Base: Add the diced onions to the bottom of a 6-quart crock pot. Place the boneless, skinless chicken breasts on top of the onions to create a layered base.
  2. Add Liquids and Seasoning: Pour the two cans of cream of chicken soup and 6 cups of low sodium chicken broth over the chicken. Sprinkle in the onion powder, minced garlic, black pepper, and dried thyme evenly over the mixture.
  3. Cook Chicken: Cover the crock pot with a lid and cook on high heat for 2½ to 3½ hours. This allows the chicken to cook thoroughly and absorb all the aromatic flavors.
  4. Shred Chicken: Carefully remove the cooked chicken breasts from the crock pot and shred them using two forks. For ease, a hand mixer or stand mixer paddle attachment can be used to shred the chicken quickly.
  5. Add Remaining Ingredients: Return the shredded chicken to the crock pot. Add the ½ cup of sour cream, 2 cups of frozen mixed vegetables, and 24 oz of frozen egg noodles. Stir gently until all ingredients are well coated with the creamy base.
  6. Cook Noodles and Vegetables: Cover the crock pot again and cook on high for another 60 to 90 minutes, or until the noodles are soft and the vegetables are cooked through. For crunchier vegetables, add them 30 minutes before the end of the cooking time instead.

Notes

  • If substituting egg noodles with other pasta types, be aware cooking times may differ; dried pasta should be pre-cooked to avoid gumminess, and extra broth might be needed.
  • To keep vegetables crunchier, add them during the last 30 minutes of cooking instead of at the beginning of the noodle cooking phase.
  • Save time shredding chicken by using a hand mixer or the paddle attachment of a stand mixer instead of fork shredding.
  • Always cook on high in this recipe for best texture; cooking on low can make noodles overly soft and mushy.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: thirty two g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 80mg

Find it online: https://comfortplates.com/crock-pot-chicken-and-noodles-recipe/