Description
Hearty crockpot chicken and noodles comfort hungry souls with rich, creamy goodness from Midwestern kitchens. Satisfying home-style cooking delivers pure warmth and nostalgia in one delightful bowl that welcomes hungry diners to savor each spoonful.
Ingredients
Scale
Protein:
- 2 pounds boneless, skinless chicken breasts
Vegetables:
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
Pantry Ingredients:
- 1 (10.5 ounces) can cream of chicken soup
- 1 (10.5 ounces) can cream of celery soup
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt (to taste)
- Pepper (to taste)
- 8 ounces egg noodles (wide or medium)
- 1 tablespoon fresh parsley, chopped
Instructions
- Arrange raw chicken breasts in a single layer at the bottom of the crockpot to ensure even cooking.
- Whisk cream of chicken soup, cream of celery soup, and chicken broth in a separate bowl until smooth and well-blended.
- Pour the creamy liquid mixture evenly over the chicken, coating the meat completely.
- Sprinkle chopped onions, carrots, celery, garlic powder, onion powder, salt, and pepper across the top of the liquid.
- Gently mix ingredients to distribute seasonings and vegetables throughout the crockpot.
- Set crockpot to low temperature and cook for 6-7 hours, or on high for 3-4 hours, until chicken becomes tender and easily separates.
- Carefully remove chicken from the liquid and shred using two forks into bite-sized pieces.
- Return shredded chicken to the crockpot and fold in egg noodles, stirring to integrate with the creamy sauce.
- Continue cooking on low for 25-30 minutes, stirring occasionally to prevent noodles from sticking and ensure even cooking.
- Taste and adjust seasoning as needed, garnish with fresh parsley, and serve hot for a comforting meal.
Notes
- Customize the protein by swapping chicken breasts with thighs for richer flavor and more tenderness.
- Reduce sodium by using low-sodium cream soups and broth, perfect for heart-conscious eaters.
- Make it gluten-free by substituting egg noodles with zucchini noodles or gluten-free pasta alternatives.
- Enhance vegetable nutrition by adding extra veggies like spinach, peas, or diced bell peppers for more color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high), plus an additional 30 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg