Crockpot Chicken and Noodles
A comforting, slow-cooked dish featuring tender chicken, creamy soup, carrots, and noodles. Perfect for family dinners or busy days.
Servings: 6 servings
Calories: 460kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic salt
- 1 teaspoon dried minced onion
- 1 teaspoon black pepper
- 4 cups chicken stock
- 2 (10.5 oz) cans cream of chicken soup
- 3 carrots, peeled and sliced
- 8 tablespoons butter
- 1 cup frozen peas
- 1 (24 oz) bag frozen noodles
Instructions
- Place chicken breasts in the slow cooker.
- Season with garlic salt, minced onion, and black pepper.
- Pour chicken stock and add cream of chicken soup.
- Add carrots and distribute butter over the ingredients.
- Cook on Low for 4 hours or High for 2 hours.
- Shred cooked chicken using two forks.
- Add shredded chicken, frozen noodles, and peas.
- Stir well and cook on Low for 1.5 to 2 more hours.
- Stir before serving.
Notes
For extra flavor, add a splash of non-dairy milk instead of alcohol-based ingredients.
Adjust noodle quantity based on desired thickness.
Leftovers can be refrigerated for up to 3 days.
Adjust noodle quantity based on desired thickness.
Leftovers can be refrigerated for up to 3 days.