Prep time: 10 minutes – Cook time: 8 hours – Total time: 8 hours 10 minutes – Yield: 4-6 servings – Method: Slow Cooker
What is the best thing about slow cooker recipes? The way the recipes turn out! Soft, with a lot of flavor, and striking to the eye. With this Slow Cooker Chicken and Noodles you will have a new delicious recipe to share with your family and friends!
This was a delicious soup! Great for people with a bad cold!
This recipe is very easy to prepare, it is delicious, and it combines two ingredients that go very well together: chicken and noodles always turns a divine dish.
This recipe is so delicious because it focuses on the noodles absorbing all the flavor of the chicken. And it is so creamy that it will melt in your mouth with the first bite you take. Everything you try will be an explosion of flavor that you will love.
We really liked this soup! Super easy and full of flavor!
Tips to Make the Best Slow Cooker Chicken and Noodles:
Tip 1. Allow the soup to cook for the indicated time so that all the ingredients are well integrated.
Tip 2. Let the soup thicken properly. But remember that when it cools it thickens much more.
Tip 3. If you want it a little more liquid than creamy you can add a little more chicken broth.
Tip 4. In this recipe, we recommend traditional butter instead of unsalted butter.
Ingredient for Slow Cooker Chicken and Noodles:
1 pkg frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter – cut into pieces
1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
1 tsp butter Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper, to taste; can add some parsley too if desired
mixed vegetables (optional) I didn’t use this time.
Picture of ingredients:
How to make Slow Cooker Chicken and Noodles:
Step 1: Season the chicken breasts with salt and pepper.
Step 2: Place inside the slow cooker.
Step 3: Pour the chicken soup, along with the butter in chunks. Spread it evenly over the chicken breasts.
Step 4: Add the chicken broth and mix so that everything is properly integrated. Let cook for six hours.
Step 5: After this time, remove the chicken from the slow cooker and shred it. Put it back in the pot.
Step 6: Add the noodles, and if you wish you can add any type of vegetable. Let cook for two more hours. Stir regularly.
Step 7: To serve, season with a little more salt and pepper if needed.
Yummy! Enjoy. 😋😋
Now, remember to save this recipe on Pinterest for later 🙂
- 1 pkg frozen egg noodles, 24 ounce
- 2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
- 1 stick (1/2) cup butter – cut into pieces
- 1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
- 1 tsp butter Than Bullion, optional; I add for a richer chicken flavor
- 6 small boneless, skinless chicken breasts or 4 large
- salt & pepper, to taste; can add some parsley too if desired
- Mixed vegetables (optional) I didn’t use this time.
Step1: Salt and pepper chicken breasts.
Step2: Place at bottom of the slow cooker.
Step3: Spoon soup over chicken.
Step4: Cut the butter into several pieces and spread them evenly over the soup.
Step5: Whisk the broth with the stock.
Step6: Pour over the soup.
Step7: Place the lid on the slow cooker and put on low heat. Cook for 6 hours.
Step8: Remove the chicken and tear it into pieces.
Step9: Return to the crock.
Step10: Now add the noodles; if you add vegetables, add them now.
Step11: Cook for another 2 hours or until noodles is tender. Stir several times during the last 2 hours. (You may want to add some broth to thin out at the end of cooking, as homemade noodles thicken the broth, which we like. )
Step12: Sprinkle with parsley and mix if you use it at the end of cooking.
Step13: Season with salt and pepper, if necessary, and serve.
More Slow Cooker ideas?