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Crockpot chicken & noodles Recipe

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This recipe for Crockpot chicken & noodles is from The Montgomery Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
▢4 boneless, skinless chicken breasts
▢2 (10.5 ounce) cans cream of chicken soup (with herbs)
▢½ teaspoon salt
▢½ teaspoon pepper
▢½ teaspoon poultry seasoning
▢1 ½ teaspoons garlic powder
▢1 teaspoon onion powder
▢¼ cup (1/2 stick) salted butter, sliced into chunks
▢3 ½ cups chicken broth
▢8 ounce medium egg noodles, uncooked
□1-2 teaspoons dried parsley, for serving
Directions:
Directions:
Place chicken breasts in the bottom of a 5-6 quart oval crockpot, then evenly top with the cream of chicken soup.
Sprinkle salt, pepper, poultry seasoning, garlic powder and onion powder evenly on top.
Add butter slices to the top, then pour in the chicken broth.
Cook over low heat for 5-6 hours, or high heat for 3-4 hours.
Remove the chicken from the pot and shred into chunks with two forks (do not remove any liquid from the pot.)
Add the shredded chicken back to the pot along with the dry egg noodles and stir.
Cover and continue cooking for 30-45 minutes, until noodles are tender. If necessary, add additional chicken broth or a splash of milk to thin out the mixture.
Serve and top with dried parsley (optional).
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Notes
Most egg noodles come in a 12 ounce bag – you’ll need about 3/4 of the bag for this recipe.
Chicken thighs can be substituted for chicken breast.
Use less chicken if you prefer.
If your chicken breasts are large, just use 3 in this recipe.
The no-yolk noodles can be used in place of the egg noodles
Feel free to switch up the cream soup in this. One can could be cream of chicken and the other could be cream of celery to change the flavor profile.

 

 

 

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