Slow Cooker Creamy Chicken & Noodles
A cozy, home-cooked meal combining tender chicken and creamy noodles effortlessly, perfect for family dinners.
Ingredients
Main Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts
- 2 cans cream of chicken soup (10.5 oz each, do not add water)
- 1-2 teaspoons dried parsley
- 0.5 teaspoon seasoned salt
- 0.25 teaspoon poultry seasoning
- 0.25 teaspoon garlic powder
- 0.5 stick butter, sliced
- 3.5 cups chicken broth
- 8 ounces egg noodles, uncooked
Instructions
Cooking Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add both cans of cream of chicken soup (without water).
- Sprinkle dried parsley, seasoned salt, poultry seasoning, and garlic powder over the top.
- Lay the sliced butter over the mixture, then pour in the chicken broth.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the chicken is tender.
- Remove the chicken and shred it into large chunks using two forks.
- Return the shredded chicken to the slow cooker and add the uncooked egg noodles. Stir to combine.
- Continue cooking for 30–45 minutes, or until the noodles are tender.
- Ladle into bowls and enjoy warm.
Notes
If the mixture thickens too much, stir in a splash of broth or milk. Use chicken thighs for extra tenderness. Add frozen peas or carrots during the noodle step for extra veggies. Leftovers keep well for up to 4 days; add broth when reheating.