Crockpot Chicken & Noodles

"Found on Pinterest. Very easy to make. The taste is kid friendly."
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by ChristelinH photo by ChristelinH
photo by Dennis H. photo by Dennis H.
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
8hrs 5mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Place everything but noodles in a crock pot. (cut the chicken up if you like but not too small). Cook on low 5-6 hours.
  • Remove chicken and shred.
  • Return chicken to pot and add egg noodles. Cook 2 more hours.
  • You can add pepper for a little kick.

Questions & Replies

  1. I've never used frozen noodles in anything before now. I have two packages. Do I just lay the frozen blocks of noodles on top of everything, then stir in when done?
     
  2. Can a bag of dry egg noodles (or other noodles) be used instead?
     
  3. Does this recipe split well using half of each ingredient and half cooking time? It looks wonderful! I want to try it tonight!
     
  4. Can this meal be frozen for later use?
     
  5. The egg noodles are going to cook a lot faster. I don't think the results will be near as good with them. The frozen noodles are quite different.
     
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Reviews

  1. This is the BEST chicken and noodles recipe! I made it last night and we loved it! After reading the reviews first, I added 3 cans of chicken broth instead of two and it was PERFECT. Couldn't have been easier or tastier. You just put the chicken breasts, broth, cream of chicken and a stick of butter in the crock pot and cook on low for 6 hours, then shred the chicken, add the frozen noodles (I use Reames frozen egg noodles, they're seriously the best and closest to homemade.) It all cooks 2 hours longer, the noodles plump up and cook to perfection. <br/>This recipe would be perfect for potlucks, football games, a good hearty meal after a day of Christmas shopping, for anytime really!! It wasn't too salty (I used broth with less sodium) and it definitely wasn't mushy, like another review said. It came out perfect. Thanks, Barbacious, for a keeper in the recipe file!
     
  2. I love this recipe, & have made it several times, but with modifications. First, I use a 22 oz. bag of diced chicken, & throw it in frozen. Second, I use the family sized (26 oz.) can of cream of chicken soup. Third, I use only a 12 oz. bag of dry medium egg noodles, & that is plenty! The first time I made this I saw that 24 oz. of noodles wouldn't fit in my 6 qt. slow cooker. And there was no excess liquid by cutting the noodles in half either. I also put the noodles in for the last 30 minutes only, & that was long enough, & they didn't break down.
     
  3. I added chopped carrots and celery....pretty darn close to my Grandma's! Yum! Serve over mashed potatoes and you are in comfort food carb heaven!
     
  4. I make this all the time for my daughter and she loves it!! I use the cream of chicken with herbs. Gives it just a bit more flavor. Super easy and great for those winter nights.
     
  5. Honestly, I did not have high expectations for a such a simple recipe, but it was yummy, warm, and comforting. My hubby and I both enjoyed it, and I've made this several times already. I used boneless- skinless thighs just as a personal preference because I feel the flavor is more
     
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Tweaks

  1. I used frozen pre-cooked, shredded chicken and cooked the whole thing in a roaster for two hours. The next time I will add additional noodles and chicken to the liquids ratio.
     
  2. I have found that adding some poultry seasoning really gives it some great added flavor.
     
  3. I replaced two breasts with 6 thighs, to add flavor and juice. I used a 23oz can of cream of chicken, and 3 10.5oz cans of broth. Lastly, I dry marinated my chicken the night before with thyme, rosemary, and white pepper. Needed no seasoning after it was done.
     
    • Review photo by Dennis H.
  4. I just used like a teaspoon of butter and salt and peppered the frozen chicken breasts. I did blast it in the crock on high for 4 hours then low after.
     
  5. Cream of chicken soup with herbs and 3 cans of chicken broth!
     

RECIPE SUBMITTED BY

I live in the St. Louis area. <br>Cooking is not my passion, but I do like to try new recipes. There are enough recipes saved in my cookbook to keep me busy for a long time. Of course I keep adding more all the time. Recipezaar is my favorite cooking site.
 
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