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Crock Pot Chicken and Noodles Recipe

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This recipe for Crock Pot Chicken and Noodles, by , is from For the Love of Food, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nikki Pearce


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.
vegetables, optional; I didn't use this time
1 tsp
Better 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

Place chicken in crock pot and season

Add the soup

Cut butter into several pats and place evenly over soup

Whisk the bouillon with the broth

Pour over soup

Cook on low for 6 hours

Remove chicken and shred

Add noodles and cook for an additional 2 hours. Stirring a couple of times.




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