Imagine coming home to the comforting aroma of Crockpot Chicken Noodles wafting through your kitchen.
This dish is a harmonious blend of tender chicken, hearty egg noodles, and savory broth, all simmered to perfection in a slow cooker.
It’s an easy, hands-off recipe that promises convenience without sacrificing flavor.
Perfect for busy weeknights when you crave a home-cooked meal.
Curious about how to whip up this cozy delight?
Kitchen Tools Required
- 1 Crockpot or slow cooker
- 1 Cutting board
- 1 Knife
- 1 Measuring cup
- 1 Stirring spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 2 cups egg noodles
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Cook & Prep Time
To efficiently manage your time while preparing and cooking Crockpot Chicken Noodles, follow this timeline:
- Reading and Preparation (5 minutes):
- Read through the entire recipe and instructions to familiarize yourself with the process and ingredients needed.
- Prep Work (10 minutes):
- Gather all ingredients and equipment.
- Chop the onion, slice the carrots and celery, and measure out other ingredients.
- Prepare the crockpot and place the chicken breasts at the bottom.
- Cooking (4 hours and 30 minutes):
- 0:00 – 0:10: Pour chicken broth and cream of chicken soup over the chicken. Add carrots, celery, and onion. Sprinkle with garlic powder, salt, and black pepper. Stir gently.
- 0:10 – 4:00: Cover and cook on low for 4 hours.
- 4:00 – 4:10: Remove chicken and shred using two forks. Return shredded chicken to the crockpot.
- 4:10 – 4:30: Add egg noodles, stir well, and continue cooking for an additional 30 minutes.
- Finishing Touches and Serving (10 minutes):
- 4:30 – 4:35: Stir in chopped fresh parsley.
- 4:35 – 4:40: Let the dish rest for 5 minutes before serving.
Adjust your start time according to when you want to serve the meal. This timeline allows for smooth shifts between steps and guarantees everything is cooked to perfection.
Recipe Instructions
Place the chicken breasts at the bottom of the crockpot.
Pour the chicken broth and cream of chicken soup over the chicken.
Add the sliced carrots, sliced celery, and chopped onion into the crockpot.
Sprinkle garlic powder, salt, and black pepper on top of the mixture.
Stir gently to combine all ingredients.
Cover and cook on low for 4 hours or until the chicken is tender.
Remove the chicken from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot.
Add the egg noodles to the crockpot and stir well.
Cook for an additional 30 minutes or until the noodles are tender.
Stir in the chopped fresh parsley and let the dish rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Serve with warm, crusty bread for a perfect way to soak up the flavorful broth.
- Side Salad: Pair with a fresh green salad to add a crisp, invigorating contrast to the hearty noodles.
- Steamed Vegetables: Complement the dish with a side of steamed broccoli or green beans for added nutrition.
- Mashed Potatoes: For a comforting and filling meal, serve alongside creamy mashed potatoes.
- Parmesan Cheese: Sprinkle some grated Parmesan cheese on top for an extra layer of savory flavor.
Storage
Store leftover Crockpot Chicken Noodles in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave. Add a splash of broth if needed.
Freezing
To freeze Crockpot Chicken Noodles, place cooled portions in airtight containers, leaving space for expansion.
Label with the date, and store for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Crockpot Chicken Noodles, use a stove on low heat.
Stir occasionally, or use a microwave in intervals to guarantee even heating.
Add broth if needed to maintain moisture.
Final Thoughts
Crockpot Chicken Noodles is a simple and comforting dish perfect for any occasion.
With minimal prep time and the convenience of a slow cooker, it allows you to enjoy a delicious meal with ease.
The combination of tender chicken, flavorful broth, and hearty noodles creates a satisfying dish that can be enjoyed by the whole family.
For added flavor, feel free to adjust the seasoning or incorporate additional vegetables.
Remember to verify the noodles are fully submerged during the final cooking stage to achieve the best texture.
This recipe can be easily doubled to accommodate a larger crowd, making it a great option for gatherings or meal prep.
Enjoy the comforting taste of Crockpot Chicken Noodles, and savor the simplicity of this delightful dish.
Frequently Asked Questions
Can I Use Frozen Chicken Breasts Directly in the Crockpot?
You can use frozen chicken breasts directly in the crockpot, but it might increase cooking time. Make sure the chicken reaches a safe internal temperature of 165°F. For even cooking, thawing them beforehand is typically recommended.
What Can I Substitute for Egg Noodles if I Don’t Have Any?
You can substitute egg noodles with any pasta you have on hand, like rotini or penne. Rice or quinoa also work well, adding a unique texture. Just adjust the cooking time for the substitute you choose.
Is It Possible to Make This Recipe in an Instant Pot?
Yes, you can make this recipe in an Instant Pot! Start by sautéing veggies and chicken, then add broth and soup. Pressure cook for 10 minutes, release pressure, and stir in noodles. Cook until tender.
How Can I Make This Dish Gluten-Free?
To make this dish gluten-free, swap out the egg noodles for gluten-free pasta. Verify the cream of chicken soup is gluten-free as well. You’ll enjoy the same comforting flavors without any gluten concerns.
What Are Some Variations for Adding More Flavor to This Recipe?
You can boost flavor by adding fresh herbs like thyme or rosemary, a splash of lemon juice for brightness, or a pinch of red pepper flakes for heat. Experiment with soy sauce or Worcestershire sauce for depth.
Crockpot Chicken Noodles
Equipment
- 1 CrockPot or slow cooker
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Stirring spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can cream of chicken soup 10.5 ounces
- 2 cups egg noodles
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 onion chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Pour the chicken broth and cream of chicken soup over the chicken.
- Add the sliced carrots, sliced celery, and chopped onion into the crockpot.
- Sprinkle garlic powder, salt, and black pepper on top of the mixture.
- Stir gently to combine all ingredients.
- Cover and cook on low for 4 hours or until the chicken is tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot.
- Add the egg noodles to the crockpot and stir well.
- Cook for an additional 30 minutes or until the noodles are tender.
- Stir in the chopped fresh parsley and let the dish rest for 5 minutes before serving.
Notes
