Crock Pot Chicken and Noodles

Name: Crock Pot Chicken and Noodles
Total time: 255 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 ½ lbs boneless skinless chicken breasts (or 4 cups cooked chicken, see notes); 1 small onion (diced); 21 ounces condensed cream of chicken soup (2 x 10.5 ounce cans); 6 cups reduced sodium chicken broth; ½ teaspoon black pepper; ½ teaspoon dried thyme leaves; 2 cups frozen mixed vegetables; 24 ounces frozen egg noodles (such as Reames); 2 tablespoons chopped fresh parsley

Juicy chicken, vegetables, and tender noodles in an easy creamy broth cook up effortlessly in the slow cooker.

⏱️ 255 min 🔪 Prep: 15 min 🔥 Cook: 240 min 📊 Hard ⭐ 4.9 (175) 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

1 ½ lbs boneless skinless chicken breasts (or 4 cups cooked chicken, see notes)
1 small onion (diced)
21 ounces condensed cream of chicken soup (2 x 10.5 ounce cans)
6 cups reduced sodium chicken broth
½ teaspoon black pepper
½ teaspoon dried thyme leaves
2 cups frozen mixed vegetables
24 ounces frozen egg noodles (such as Reames)
2 tablespoons chopped fresh parsley

Steps

Season chicken with salt and pepper to taste. Place onion and chicken in a slow cooker. Top with broth, cream of chicken soup, and seasonings.
Cook 3 hours on high or until onions are tender and the chicken is cooked through (165°F).
Remove the chicken breasts from the slow cooker and shred with two forks. Add them back to the liquid along with the mixed vegetables and frozen egg noodles.
Cook an additional 60-90 min or until noodles are cooked through, stirring after 30 minutes. Do not overcook.
Stir in parsley and serve.