Description
This Comforting Chicken & Noodles Crock Pot recipe is an easy, hearty meal perfect for busy days. Tender chicken breasts slowly cook in a creamy blend of chicken soup and broth with butter, before being shredded and combined with egg noodles for a rich and satisfying dish. Prepared entirely in a crock pot, this meal requires minimal effort yet delivers maximum flavor and comfort.
Ingredients
Scale
Chicken and Broth
- 1 lb chicken breasts (fresh or frozen)
- 2 cans cream of chicken soup
- 2 cans chicken broth (15 oz each)
- 1 stick butter or margarine
Noodles
- 1 package frozen egg noodles (24 oz), like Reames
Instructions
- Prepare the crock pot: Place the chicken breasts at the bottom of your crock pot to ensure even cooking and easy shredding later.
- Add liquids and butter: Pour the chicken broth and cream of chicken soup evenly over the chicken breasts, then add the stick of butter on top to melt and infuse richness during cooking.
- Cook the chicken: Cover the crock pot and cook on low heat for 6-7 hours allowing the chicken to become tender and the flavors to meld together.
- Shred the chicken: Remove the cooked chicken breasts carefully from the crock pot, shred them using two forks, and then return the shredded chicken to the crock pot to mix with the cooking liquid.
- Add noodles and cook: Add the frozen egg noodles to the crock pot, cover, and cook for an additional 2 hours. Stir the mixture every 30 minutes to prevent the noodles from sticking and to ensure even cooking.
- Serve: Once noodles are tender and the dish is fully cooked, serve warm and enjoy a comforting, creamy chicken and noodle meal.
Notes
- You can substitute the chicken breasts with thighs for a juicier variation.
- Stirring every 30 minutes after adding the noodles is essential to prevent clumping.
- For a lower fat option, substitute the stick of butter with olive oil or omit entirely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
