Crockpot Chicken and Noodles (Easy Slow Cooker Comfort Food)
The ultimate creamy comfort food made easy in your slow cooker. Tender shredded chicken in a cramy broth with hearty egg noodles.
Equipment
Ingredients
- 1.5-2 lb chicken breasts
- 2 10.5 oz cans cream of chicken soup
- 4 cups chicken broth
- 1 tsp Better Than Bouillon Chicken Flavor
- ½ tsp poultry seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- 24 oz Reames Homestyle Egg Noodles
- 2 cups frozen mixed vegetables optional
Instructions
- Season chicken breasts with poultry seasoning, garlic powder, and black pepper. Place them in the bottom of your crockpot.
- Add cream of chicken soup, chicken broth, and Better Than Bouillon. Cook on Low for 6 hours or High for 4 hours.
- Remove chicken from the crockpot, cut into bite-sized pieces or shred with two forks, and return to the pot.
- Add frozen egg noodles and frozen vegetables (if using). Stir well. Cover and cook on High for 1 more hour.
- Taste and adjust seasoning. Serve hot and enjoy!
- Pro Tip:If you like a creamier texture, stir in ¼ cup of heavy cream right before serving.
Notes
Tips & Tricks
- Mushy noodles? Add them too soon, and they’ll overcook. Always wait until the chicken is shredded and ready to serve within an hour.
- Too thick? Add a bit more broth or a splash of milk.
- Too thin? Leave the lid off for the last 20–30 minutes of cooking to let steam escape.
- Bland flavor? Add an extra teaspoon of Better Than Bouillon or a pinch of salt before serving.
- Adding veggies? If you’re adding frozen mixed vegetables, toss them in right after the noodles. They’ll cook through in that final hour without getting soggy.
- Using dry pasta? Cook dry egg noodles on your stovetop to al dente. Drain, then mix in the cooked noodles after shredding the chicken.
Nutrition
Calories: 513kcalCarbohydrates: 67gProtein: 35gFat: 11gSaturated Fat: 3gCholesterol: 142mgSodium: 1104mgPotassium: 627mgFiber: 3gSugar: 3gVitamin A: 226IUVitamin C: 1mgCalcium: 52mgIron: 3mg
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