Description
A simple and comforting recipe for Crockpot Chicken and Noodles that is perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 8 oz egg noodles
- Salt to taste
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- In a bowl, mix together the cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper.
- Pour the mixture over the chicken in the crockpot.
- Add the frozen mixed vegetables on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the crockpot and stir in the egg noodles.
- Cover and cook for an additional 30 minutes until the noodles are tender.
- Season with salt to taste before serving.
Notes
- For a creamier texture, you can add a splash of milk or cream before serving.
- Feel free to substitute the mixed vegetables with your favorites.
- This dish can be frozen for later use; just reheat in the microwave or on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg