Creamy Slow Cooker Chicken and Noodles
This cozy, creamy dish is the ultimate comfort food for busy weeknights when you need something warm and filling.
easy.enzo81.xyzThere is something so special about a bowl of warm chicken and noodles. This recipe is a family favorite because it feels like a big hug in a bowl, and using the slow cooker makes it so easy to put together on a hectic day.
Since this is not a soup, the sauce ends up thick and coats the noodles perfectly. I love adding peas and carrots because they give the dish a nice bit of color and a tiny crunch. If you want it extra creamy, stir in a little splash of cream right before you serve it.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 cans cream of chicken soup
- 1 packet onion soup mix
- 4 cups chicken broth
- 1 cup frozen peas and carrots
- 12 ounces wide egg noodles
- 1/2 teaspoon black pepper
6Instructions
- 1
Place the chicken breasts into the bottom of your slow cooker.
- 2
Pour the cream of chicken soup and the onion soup mix over the top of the chicken.
- 3
Add the chicken broth and the pepper, then cover and cook on low for 6 hours.
- 4
Once the time is up, remove the chicken and shred it with two forks before adding it back into the pot.
- 5
Stir in the frozen peas and carrots and the dry egg noodles.
- 6
Cover and cook on high for about 20 minutes, or until the noodles are tender and the sauce has thickened to your liking.
Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the noodles soak up too much liquid while sitting, just add a splash of broth when you reheat it on the stove. This dish pairs perfectly with a side of warm crusty bread or a fresh green salad.
Made this recipe? Let us know how it went.
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