Crock Pot Chicken and Noodles is a comforting dish that combines tender chicken, creamy sauce, and hearty noodles. It’s perfect for busy days when you want a satisfying meal with minimal effort. This recipe promises to bring warmth to your dinner table, making it a classic favorite among families.
Why Make This Recipe
Using a crock pot makes meal preparation incredibly easy. You can set it and forget it, allowing the flavors to meld together beautifully. The cream of chicken soup gives a rich taste, while the egg noodles soak up all the delicious juices. This dish is not only tasty but also a great way to use simple, everyday ingredients. If you’re looking for another easy dish, consider trying this chicken broccoli rice casserole for a delightful meal.
How to Make Crock Pot Chicken and Noodles
Ingredients
- 3 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 can condensed cream of chicken soup (10.5 ounces)
- 2 cups chicken broth (plus more as needed)
- 2 tablespoons butter
- 1 package egg noodles (about 12 ounces)
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Directions
- Place the chicken breasts in the bottom of the crock pot.
- In a bowl, mix together the cream of chicken soup and chicken broth, and pour over the chicken.
- Add butter, salt, and pepper.
- Cover and cook on low for 6-8 hours, or until chicken is cooked through.
- In the last 30 minutes of cooking, add the egg noodles and stir.
- Once cooked, shred the chicken in the pot and mix everything well.
- Serve garnished with chopped parsley if desired.
How to Serve Crock Pot Chicken and Noodles
This dish is best served warm. You can place it on a bed of chopped vegetables or alongside a crisp salad for a complete meal. A sprinkle of fresh parsley adds color and flavor. Pair it with some crusty bread to soak up the creamy sauce for a delightful experience.
How to Store Crock Pot Chicken and Noodles
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of chicken broth to keep the noodles moist. This dish can also be frozen for future meals; just ensure it’s in a freezer-safe container.
Tips to Make Crock Pot Chicken and Noodles
- For extra flavor, consider adding some spices like garlic powder or onion powder to the sauce.
- You can also mix in vegetables such as peas or carrots during the last 30 minutes of cooking for added nutrition.
- If you prefer a thicker sauce, you can add a cornstarch slurry in the last hour of cooking.
Variation
Consider substituting the egg noodles with whole wheat or gluten-free noodles to accommodate dietary preferences. You might also experiment with different flavors of cream soup, such as mushroom or celery, to switch up the taste.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in this recipe. Just add an extra hour or so to the cooking time.
Can I make this recipe on the stove?
Yes, you can cook this on the stove by simmering all the ingredients in a pot. Cook until the chicken is tender and the noodles are cooked through.
What can I serve alongside this dish?
This dish pairs well with a simple green salad, steamed vegetables, or crusty bread for a well-rounded meal.
Conclusion
Crock Pot Chicken and Noodles is an easy and satisfying recipe sure to please everyone at the dinner table. If you’re interested in more helpful resources for cooking, you can find metrics for can sizes and conversions through this helpful guide.
Crock Pot Chicken and Noodles
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 can condensed cream of chicken soup (10.5 ounces)
- 2 cups chicken broth (plus more as needed)
- 2 tablespoons butter
- 1 package egg noodles (about 12 ounces)
- to taste Salt and pepper
- for garnish Chopped parsley (optional)
Instructions
Preparation
- Place the chicken breasts in the bottom of the crock pot.
- In a bowl, mix together the cream of chicken soup and chicken broth, and pour over the chicken.
- Add butter, salt, and pepper.
Cooking
- Cover and cook on low for 6-8 hours, or until chicken is cooked through.
- In the last 30 minutes of cooking, add the egg noodles and stir.
- Once cooked, shred the chicken in the pot and mix everything well.
Serving
- Serve garnished with chopped parsley if desired.