CHICKEN AND NOODLES CROCKPOT RECIPE RECIPES

Name: Crockpot Chicken & Noodles
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 8 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 2 (10 1/2 ounce) cans cream of chicken soup; 2 (14 1/2 ounce) cans chicken broth; 1/2 cup butter; 24 ounces frozen egg noodles

CROCKPOT CHICKEN & NOODLES RECIPE - FOOD.COM

Crockpot Chicken & Noodles Recipe - Food.com image

Make and share this Crockpot Chicken & Noodles recipe from Food.com.

Total Time 8 hours 5 minutes

Prep Time 5 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breasts
2 (10 1/2 ounce) cans cream of chicken soup
2 (14 1/2 ounce) cans chicken broth
1/2 cup butter
24 ounces frozen egg noodles

Steps:

Place everything but noodles in a crock pot. (cut the chicken up if you like but not too small). Cook on low 5-6 hours.
Remove chicken and shred.
Return chicken to pot and add egg noodles. Cook 2 more hours.
You can add pepper for a little kick.

Nutrition Facts : Calories 582, FatContent 21.8, SaturatedFatContent 10.1, CholesterolContent 146, SodiumContent 1048.4, CarbohydrateContent 66.7, FiberContent 2.8, SugarContent 2.3, ProteinContent 28.8

CROCKPOT CHICKEN AND NOODLES | JUST A PINCH RECIPES

Crockpot Chicken and Noodles | Just A Pinch Recipes image

This is an incredible Crock Pot meal. Not only is it hearty, rich and delicious, but it's also so easy to prepare. Cooking the chicken low and slow for several hours makes it tender and flavorful. The noodles take on the flavor of the chicken and the creamy soup to make the whole pot irresistible. Even your pickiest eater will clean their plate. This is soon to become a new family favorite! Be sure to check out more of our delicious chicken and crock pot recipes!

Provided by Cassie * @1lovetocook1x

Categories Chicken

Prep Time 10 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 8

Ingredients

1 package(s) frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick(s) (1/2) cup butter - cut into pieces
1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
mixed - vegetables, optional; I didn't use this time
1 teaspoon(s) Better Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
- salt & pepper, to taste; can add some parsley too if desired

Steps:

Salt & pepper chicken breasts.
Place in the bottom of Crock Pot.
Spoon soup over the chicken.
Cut butter into several pats and place pieces evenly over soup.
Whisk the bouillon with the broth.
Pour over soup.
Place lid on the Crock Pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces.
Add back to pot.
Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in if using at the end of cooking.
Salt & pepper, if needed, and serve. Yum!

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