Description
This Crockpot Chicken and Noodles recipe is a comforting, easy-to-make meal featuring tender chicken breasts cooked slowly with creamy soup, chicken broth, and butter, finished with soft egg noodles and a sprinkle of parsley. Perfect for busy days, this recipe delivers rich flavor and a satisfying texture with minimal effort.
Ingredients
Scale
Chicken and Broth
- 1.5–2 lb chicken breasts
- Salt and pepper, to taste
- 1 tbsp garlic powder
- 1 tbsp chicken bouillon
- Two 10.5-oz cans cream of chicken soup
- ½ stick butter, cut into pats
- 3.5 cups chicken broth
Noodles and Seasoning
- 12 oz egg noodles
- 2–4 tbsp dried parsley
Instructions
- Season Chicken: Place the chicken breasts in the crockpot and season them evenly with salt, pepper, garlic powder, and chicken bouillon to infuse flavor throughout the dish.
- Add Cream of Chicken Soup: Spread both cans of cream of chicken soup evenly over the seasoned chicken for a rich, creamy base.
- Incorporate Butter and Broth: Add pats of butter on top and pour in the chicken broth, ensuring the chicken is covered to keep it moist during cooking.
- Cook Chicken: Cover the crockpot and cook on high for 3 to 4 hours until the chicken is tender and easily shredded.
- Shred Chicken: Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the cooking liquid and soup.
- Add Egg Noodles: Add the egg noodles, making sure they are fully submerged in the liquid for even cooking.
- Cook Noodles: Cover again and cook for an additional 20 to 30 minutes, or until the noodles have softened and absorbed flavors.
- Season and Serve: Stir in the dried parsley, adjust salt and pepper to taste, and serve the warm, hearty chicken and noodles immediately.
Notes
- For a thicker sauce, you can reduce the amount of chicken broth slightly.
- Feel free to add vegetables like carrots or peas in step 6 for extra nutrition and color.
- Use fresh parsley instead of dried if preferred, adding it at the end of cooking to retain flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Ensure noodles are completely submerged when cooking to avoid uneven texture.
