Crockpot Chicken And Noodles
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Crockpot chicken and noodles is the perfect dish for busy weeknights. With tender chicken simmered in a creamy sauce and served over egg noodles, this meal is both comforting and satisfying. Just set your crockpot and let it do the work while you enjoy time with family or unwind after a long day.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 onion, diced
- 2 cups egg noodles
- 1 cup frozen peas and carrots
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is about 15 minutes, and cooking time is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (1/6 of the recipe) contains approximately 350 calories, 30g protein, 40g carbohydrates, and 10g fat. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Place chicken breasts in the bottom of the crockpot.
- Add cream of chicken soup and chicken broth on top of the chicken.
- Sprinkle garlic powder, onion powder, salt, and pepper over the mixture.
- Add diced onion and frozen peas and carrots.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the crockpot.
- Add egg noodles to the crockpot, stirring to combine.
- Cover and cook for an additional 30 minutes on high until noodles are tender.
- Stir well before serving to ensure even distribution of sauce and chicken.
- Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute the cream of chicken soup with cream of mushroom soup or a homemade white sauce for a different flavor. Additionally, using whole wheat noodles can add extra fiber to the dish.
Serving and Pairings
This dish pairs well with a side salad or steamed vegetables. You could also serve it with crusty bread to soak up the delicious sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop. This dish can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Cooking Mistakes
- Don’t skip searing the chicken for added flavor.
- Be cautious with liquid; too much can make it soupy.
- Use fresh ingredients for the best taste.
- Don’t overcook the noodles; they can become mushy.
- Adjust seasoning to your preference.
Helpful Tips
- For extra creaminess, add a splash of heavy cream before serving.
- Experiment with different vegetables like corn or green beans.
- For a spicy kick, add red pepper flakes.
- Use leftover rotisserie chicken to save time.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts; just ensure they reach a safe internal temperature of 165°F during cooking.
How can I make this dish healthier?
You can make it healthier by using low-sodium soup, whole grain noodles, and adding more vegetables.
Can I cook this recipe on the stovetop?
Yes, you can cook it in a pot on the stovetop; simmer for about 1-2 hours until the chicken is tender.
What can I do if the sauce is too thick?
If the sauce is too thick, you can add a bit more chicken broth or water to reach your desired consistency.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F and is tender enough to shred easily.
Conclusion
Crockpot chicken and noodles is a simple, comforting dish that brings warmth and satisfaction to your table. With minimal effort and maximum flavor, it’s perfect for busy days. Enjoy this delightful meal with family and friends, creating lasting memories around the dinner table.

Crockpot Chicken And Noodles
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 onion diced
- 2 cups egg noodles
- 1 cup frozen peas and carrots
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add cream of chicken soup and chicken broth on top of the chicken.
- Sprinkle garlic powder, onion powder, salt, and pepper over the mixture.
- Add diced onion and frozen peas and carrots.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the crockpot.
- Add egg noodles to the crockpot, stirring to combine.
- Cover and cook for an additional 30 minutes on high until noodles are tender.
- Stir well before serving to ensure even distribution of sauce and chicken.
- Garnish with fresh parsley before serving.