Description
This Crockpot Chicken and Noodles recipe offers a comforting, hearty meal perfect for busy days. Tender chicken breasts slow-cooked with creamy soup, vegetables, and buttery noodles create a deliciously rich dish that’s easy to prepare and satisfying for the whole family.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic salt
- 1 teaspoon dried minced onion
- 1 teaspoon black pepper
Liquid and Soup
- 4 cups chicken stock
- 2 (10.5 ounce) cans cream of chicken soup
Vegetables and Add-ins
- 3 carrots, peeled and sliced
- 1 cup frozen peas
- 8 tablespoons butter
- 1 (24 ounce) bag frozen noodles
Instructions
- Place Chicken in Slow Cooker: Add the boneless skinless chicken breasts to your slow cooker, ensuring they’re spread out evenly.
- Season the Chicken: Sprinkle garlic salt, dried minced onion, and black pepper over the chicken to infuse early flavor.
- Add Liquids and Vegetables: Pour in the chicken stock and cream of chicken soup, then add the peeled and sliced carrots and butter to the slow cooker.
- Cook on Low or High: Cover the slow cooker and cook on low for 4 hours or on high for 2 hours until the chicken is tender.
- Shred the Chicken: Remove the cooked chicken breasts and shred them with two forks.
- Combine Noodles, Chicken, and Peas: Add the frozen noodles, shredded chicken, and frozen peas into the slow cooker. Stir to mix everything together evenly.
- Continue Cooking: Cover and cook for an additional 1 ½ to 2 hours, or until the noodles are completely cooked through and tender.
Notes
- For best texture, avoid overcooking the noodles as they can become mushy.
- You can substitute fresh carrots if preferred but adjust cooking time accordingly.
- If you want a thicker sauce, reduce the chicken stock by a half cup.
- Adjust seasoning to taste before serving, especially salt since cream of chicken soup contains salt.
- This dish freezes well; store leftovers in airtight containers and reheat gently.
