Creamy Chicken Noodles Crockpot (Print Version)

Slow-cooked chicken and egg noodles in a creamy, savory sauce create a hearty comfort meal for any occasion.

# Ingredients:

→ Main Ingredients

01 - 2 cans cream of chicken soup
02 - 2 cans (15 ounces each) chicken broth
03 - 1 stick unsalted butter
04 - 1 pound boneless, skinless chicken breasts
05 - 1 package (24 ounces) frozen egg noodles

# Steps:

01 - Arrange the chicken breasts evenly on the bottom of the slow cooker.
02 - Pour in chicken broth and cream of chicken soup, then add the stick of butter over the chicken.
03 - Cover and cook on low heat for 6 to 7 hours until chicken is tender and thoroughly cooked.
04 - Remove the chicken from the slow cooker, shred into bite-size pieces, then return it to the broth mixture.
05 - Stir in the frozen egg noodles and mix well.
06 - Continue cooking on low, stirring every 30 minutes, for approximately 2 hours until noodles are tender and the dish is well combined.

# Notes:

01 - For best results, use frozen egg noodles as they hold their texture during extended cooking.

Go Back