Description
A comforting and hearty Slow Cooker Chicken and Noodles recipe featuring tender shredded chicken cooked in a creamy broth with flavorful seasonings and egg noodles. This easy, one-pot meal is perfect for busy days and serves six generously.
Ingredients
Scale
Chicken and Broth
- 1 ½ to 2 pounds boneless skinless chicken breasts
- 4 ½ cups chicken broth
- 2 cans (10.5 ounces each) cream of chicken soup
- 4 tablespoons butter, cut into small pieces
Seasonings
- 1/4 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
Pasta
- 8 ounces dried egg noodles
Garnish
- Freshly chopped parsley, for garnish (optional)
Instructions
- Prepare Slow Cooker: Grease a large (7 quart) slow cooker with non-stick spray to prevent sticking. Place the boneless skinless chicken breasts in the bottom of the slow cooker.
- Add Soup and Seasonings: Pour the two cans of cream of chicken soup evenly over the chicken breasts. Sprinkle seasoning salt, black pepper, garlic powder, onion powder, and Italian seasoning over the soup layer. Scatter the butter pieces on top.
- Pour Broth and Cook Chicken: Pour the chicken broth all around the chicken and soup. Cover with the lid and cook on low heat for 3 to 4 hours or on high heat for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
- Shred the Chicken: Carefully remove the cooked chicken breasts and place them on a clean cutting board. Shred the chicken using two forks. Do not discard any of the cooking liquid inside the slow cooker.
- Add Egg Noodles and Cook: Return the shredded chicken to the slow cooker and pour the dried egg noodles over the chicken. Stir gently to combine. Cover with the lid again and cook for an additional 30 to 40 minutes until the noodles are tender.
- Serve: Serve the chicken and noodles warm, garnished with freshly chopped parsley if desired. Enjoy your comforting slow cooker meal!
Notes
- Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
- Do not remove the cooking liquid when shredding the chicken; it adds flavor and moisture for the noodles.
- If you prefer firmer noodles, check for doneness before 40 minutes.
- Use non-stick spray to avoid the chicken and noodles sticking to the slow cooker.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
