Slow Cooker Chicken and Noodles Recipe
This Slow Cooker Chicken and Noodles recipe offers a comforting and hearty meal with tender chicken breasts simmered in a creamy sauce, combined with egg noodles and a mix of peas and carrots. Perfect for a hands-off dinner, it infuses flavors slowly for a rich taste and satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 2-5 hours (depending on slow cooker setting)
- Total Time: 2 hours 10 minutes to 5 hours 10 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Base
- ½ cup yellow onion, diced (white onion may be substituted)
- 1 ½ pounds boneless skinless chicken breasts, sliced in half if thick (boneless chicken thighs may be substituted)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 cups reduced sodium chicken broth
- 10.5 ounce can cream of chicken condensed soup (cream of mushroom or cream of celery may be substituted)
- 2 cloves garlic, finely minced (or about 1 teaspoon garlic powder, or to taste)
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon chicken bouillon
Noodles and Vegetables
- 8 ounces wide egg noodles
- 2 cups frozen peas and carrots blend (corn and green beans are acceptable)
- ½ cup heavy cream, or more if desired
Optional Garnish
- Fresh parsley, to taste
Instructions
- Prepare Slow Cooker: Spray a large slow cooker with cooking spray and scatter half of the diced onions evenly on the bottom.
- Add Chicken and Season: Place the chicken breasts in the slow cooker, season evenly with salt and pepper, then scatter the remaining onions over the chicken.
- Mix Sauce: In a medium bowl or large measuring cup, whisk together chicken broth, cream of chicken soup, minced garlic, dried parsley, dried thyme, and chicken bouillon. Adjust salt and pepper to taste for seasoning.
- Cook Chicken: Pour the sauce evenly over the chicken and onions. Cover with the lid and cook on HIGH for 2-3 hours or LOW for 4-5 hours. Check early as slow cooker times vary. Chicken is ready when internal temperature reaches 165°F.
- Prepare Noodles and Vegetables: About 30 minutes before chicken finishes, remove frozen peas and carrots to thaw at room temperature. Boil the egg noodles separately according to package instructions in salted water. Drain and rinse with cold water, then set aside.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks on a cutting board.
- Combine and Finish: Return shredded chicken to slow cooker, stir in heavy cream, cooked noodles, and peas and carrots. Toss gently to combine.
- Warm Together: Cover and cook on the slow cooker’s keep warm setting or on low for another 5-10 minutes, allowing the sauce to thicken slightly and everything to heat through.
- Adjust Seasoning and Serve: Taste the dish and add additional salt and pepper if needed. Optionally garnish with fresh parsley before serving.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheating Tips: Reheat gently in the microwave with a splash of water, broth, or heavy cream to prevent dryness, as noodles absorb liquid over time.
Find it online: https://deliciousyum.com/slow-cooker-chicken-and-noodles-recipe/
