This Chicken Noodles recipe is a comforting and hearty dish made effortlessly in the slow cooker. Tender chicken breasts are simmered in a flavorful blend of cream of chicken soup, herbs, and spices, creating a rich and satisfying base. The addition of butter adds richness, while the chicken broth ensures the dish stays moist and flavorful. Adding the dry egg noodles towards the end allows them to cook perfectly in the flavorful broth, resulting in a deliciously creamy and comforting meal.
Ingredients:
- 1 1/2 – 2 pounds boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 1 tsp dried parsley
- 1/2 tsp seasoned salt
- 1/4 tsp poultry seasoning
- 1 tsp garlic powder
- 3/4 stick butter, sliced into pats
- 3 1/2 cups chicken broth
- 8 oz. egg noodles, uncooked
Instructions:
- Prepare the Slow Cooker: Place the chicken breasts in the bottom of the slow cooker pot.
- Add Ingredients: Pour in the cream of chicken soup and sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder over the chicken.
- Layer with Butter: Add slices of butter on top of the chicken.
- Pour in Chicken Broth: Pour the chicken broth into the slow cooker.
- Cook: Cover the slow cooker and cook over low heat for 5-6 hours or high heat for 3-4 hours.
- Shred Chicken: Once cooked, remove the chicken breasts from the pot and shred them using two forks.
- Return Chicken and Add Noodles: Place the shredded chicken back into the slow cooker. Add the dry egg noodles to the pot and stir to combine.
- Continue Cooking: Continue cooking for an additional 30-45 minutes, or until the noodles are tender.
Tips:
- For added flavor, you can use homemade cream of chicken soup instead of canned.
- Feel free to customize the spices and seasonings according to your taste preferences.
- If you prefer a thicker sauce, you can add a slurry of cornstarch and water towards the end of cooking to thicken the sauce.
- Garnish with fresh parsley or grated Parmesan cheese before serving for an extra burst of flavor.
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