Chicken & Noodles Crock Pot
A hearty and comforting one-pot dish featuring tender shredded chicken in a creamy soup base with soft egg noodles. Ideal for busy days, this easy crock pot recipe offers a luscious, flavorful meal perfect for families or leftovers with minimal effort.
Servings: 6 servings
Calories: 240kcal
Ingredients
- 2-3 boneless, skinless chicken breasts
- 12 oz egg noodles
- 1 can (10.5 oz) cream of chicken soup
- 4 cups chicken broth (low sodium preferred)
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Garlic powder (optional)
- Fresh parsley (for garnish, optional)
Instructions
- Spray the crock pot with non-stick cooking spray or lightly grease with butter
- Place chicken breasts in the pot, pour in chicken broth and cream of chicken soup, and stir gently
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender
- Shred the cooked chicken in the pot using two forks
- Add egg noodles and stir in butter until melted; cover and cook on HIGH for 20-30 minutes until noodles are tender
- Taste and adjust seasonings, adding salt, pepper, and garlic powder as needed
- Garnish with fresh parsley before serving
Notes
Use boneless, skinless chicken breasts for easy shredding
Low-sodium broth allows better control over saltiness
Optional add-ins: carrots, green onions, or peas for extra flavor
For a faster version, cook on HIGH as specified
Garnish with thyme or chives instead of parsley if desired
Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months
Low-sodium broth allows better control over saltiness
Optional add-ins: carrots, green onions, or peas for extra flavor
For a faster version, cook on HIGH as specified
Garnish with thyme or chives instead of parsley if desired
Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months