Crock Pot Chicken and Noodles
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8 servings
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Calories
511 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crock Pot Chicken and Noodles
Description
The recipe starts by seasoning chicken breasts with salt and pepper, then layering them with diced onion in a slow cooker. Chicken broth and condensed cream of chicken soup provide a creamy, savory liquid base enhanced with thyme and black pepper. After cooking on high for about 3 hours, the chicken is shredded and returned to the slow cooker with frozen mixed vegetables and frozen egg noodles.
Cooking continues for another 60 to 90 minutes until the noodles soften but do not overcook, allowing them to absorb the stew-like sauce. Fresh parsley stirred in at the end brightens the flavor. The dish balances tender chicken, hearty noodles, and vegetables in a thick sauce that can be served as a complete one-pot meal.
Frozen egg noodles specifically add structure and thickness to the dish as they absorb liquid during slow cooking. The recipe notes that other noodle types may require adjustments in liquid and cooking time. The texture and consistency can be adjusted before serving by adding more broth if needed.
Ingredients
- 1 ½ lbs chicken breast or 4 cups cooked chicken, see notes, boneless skinless
- 1 small onion diced
- 21 ounces cream of chicken soup 2 x 10.5 ounce cans, condensed
- 6 cups chicken broth reduced sodium
- ½ teaspoon black pepper
- ½ teaspoon thyme dried leaves
- 2 cups mixed vegetables frozen
- 24 ounces egg noodles such as Reames, frozen
- 2 tablespoons parsley chopped, fresh
Instructions
- Season chicken with salt and pepper to taste. Place onion and chicken in a slow cooker. Top with broth, cream of chicken soup, and seasonings.
- Cook 3 hours on high or until onions are tender and the chicken is cooked through (165°F).
- Remove the chicken breasts from the slow cooker and shred with two forks. Add them back to the liquid along with the mixed vegetables and frozen egg noodles.
- Cook an additional 60-90 min or until noodles are cooked through, stirring after 30 minutes. Do not overcook.
- Stir in parsley and serve.
Notes
- Use raw boneless, skinless chicken breasts or thighs for cooking; cooking time remains the same if using cooked shredded chicken to blend flavors.
- Frozen egg noodles work best for this recipe as they cook slowly and thicken the sauce; other noodles may require adjusting the liquid and cooking times.
- If the dish seems too thick before serving, add more broth to reach desired consistency.
- Do not overcook noodles; stirring after 30 minutes helps prevent sticking and ensures even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511 | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 113mg | 38% |
| Sodium | 134mg | 6% |
| Potassium | 588mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2525IU | 51% |
| Vitamin C | 8mg | 9% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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