Description
This hearty Crock Pot Chicken and Noodles recipe offers tender, shredded chicken cooked to perfection in a creamy herb and garlic sauce, combined with soft, comforting egg noodles. Ideal for busy days, this slow-cooker dish requires minimal prep and delivers comforting, flavorful results perfect for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 3 Tbsp herb and garlic seasoning
Soup Mixture
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 4½ cups low-sodium chicken broth
- 1 tsp onion powder
- ½ tsp garlic powder
Pasta and Seasoning
- 24 oz bag frozen Reames Homestyle Egg Noodles
- Salt and black pepper (to taste)
Instructions
- Season the Chicken: Place the boneless skinless chicken breasts into the slow cooker. Sprinkle the herb and garlic seasoning evenly over the chicken breasts to infuse flavor during cooking.
- Prepare the Soup Mixture: In a small bowl, whisk together the unsalted cream of chicken soup, onion powder, garlic powder, and low-sodium chicken broth until smooth. This mixture will create the creamy sauce for the chicken and noodles.
- Cook the Chicken: Pour the soup mixture over the seasoned chicken in the slow cooker. Cover with the lid and cook on LOW heat for 4 to 6 hours, allowing the chicken to become tender and fully cooked.
- Shred the Chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks until finely pulled apart. Return the shredded chicken back into the slow cooker and mix well with the sauce.
- Add Noodles and Final Cooking: Add the frozen egg noodles to the slow cooker and stir everything together thoroughly. Season with salt and black pepper to taste. Cover again and cook on HIGH heat for an additional 1 hour, or until the egg noodles are tender and fully cooked.
Notes
- For a thicker sauce, you can reduce the chicken broth slightly or add a slurry of cornstarch and water before adding the noodles.
- Feel free to add vegetables like peas or carrots in the last hour of cooking for extra nutrition and flavor.
- If you do not have frozen egg noodles, uncooked dry noodles can be used but monitor closely to prevent overcooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain texture.
- Ensure the chicken is cooked through to an internal temperature of 165°F for food safety.
