A delicious and comforting recipe, that is very quick and simple to prepare. This sweet flavored, finger-licking deliciousness is the perfect dinner recipe to serve on weeknights.
We can all agree that there are more important things in life than preparing easy, kid-friendly meals. Children can be quite picky eaters. Crockpot Chicken and Noodles is a slow cooker meal that combines all of the flavors that kids crave with the ease that parents require.
I used to always be worried about making a meal that my kids would love without complaining. It seemed like nothing was ever good or delicious enough for them. But since I stumbled across this recipe in 2018, cooking for the kids has become pure bliss! They never complain, they finish it in one sitting and even ask for more. How did I not find this earlier?!
Crockpot Chicken and noodles is a delicious comfort food that’s an instant hit with anyone and will quickly become a family favorite. It is made boneless, skinless chicken thigh, with chicken broth, milk, and seasonings that gives it its flavor and deliciousness. Add egg noodles and broccoli for more flavors before serving.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 10 – 12 servings
Ingredients
4 Chicken Breasts (boneless/skinless)
¾ tsp. Salt
½ tsp. Pepper
½ tsp. Poultry Seasoning
1 ½ tsp. Garlic Powder
2 cans Cream of Chicken Soup
½ cup Unsalted Butter, cut into slices
2 tsp. Better Than Bouillon® Chicken Flavor
4 cups Low Sodium Chicken Broth
24 oz Reames® Homestyle Egg Noodles, frozen
2 cups Frozen Mixed Vegetables, optional
Cooking directions
Step 1:In a slow cooker, place the chicken breasts. Season with salt, pepper, poultry seasoning, and garlic powder, if desired. Then pour the soup over the chicken and spread it out evenly.
Step 2:On top of the soup layer, place the sliced butter. To dissolve the bouillon, combine it with the chicken broth. Then pour over the layers of chicken and soup.
Step 3:Allow to cook on low for 5-6 hours, or until chicken is done and easily shredded, with the lid on the crock. Using tongs, transfer the chicken to a plate. Remove from the heat.
Step 4:Toss the noodles into the soup (and frozen veggies, if using). Stir everything together thoroughly. Replace the top and simmer for another 1-2 hours on high, stirring halfway through the cooking period.
Step 5:Add the Egg Noodles about 12-15 minutes before serving if using. Put the lid back on and stir them in. Meanwhile, shred the chicken with two forks. Then cover it to prevent it from drying out.
Step 6:When the noodles are done, toss in the shredded chicken and stir thoroughly. Simply add more water or broth if the chicken and noodles are too thick for your preference. Then serve immediately.