Crock Pot Chicken and Noodles
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Crock Pot Chicken and Noodles is the ultimate comfort food.
Juicy chicken, vegetables and tender noodles in an easy creamy broth cooks up effortlessly in your slow cooker.
This is the perfect way to use up any leftover chicken (or turkey) or even veggies you may happen to have in your fridge and takes just minutes to prep!
How to Make Crock Pot Chicken and Noodles
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Chicken and Noodles is the ultimate comfort food! It’s creamy, warm and satisfying. We’ve all had chicken and noodles in some form or another (like chicken noodle soup or a Creamy Chicken Noodle Casserole) or even Old Fashioned Chicken and Dumplings.
It’s just one of those dishes you turn to when you want a hug in a bowl.
I love chicken noodle soup but most of all, I love the goodies in the soup. Yes, I am one of those people who scoop out all of the best parts of the soup so I basically end up eating a bowl of chicken, noodles and veggies.
That must be why I love this Crock Pot Chicken and Noodles recipe so much, it’s all noodles and chicken with just a bit of broth! It’s almost like serving up pasta that tastes like chicken noodle soup… so YUMMY!
Slow cooker chicken and noodles can easily be make with leftover turkey or chicken and of course turkey broth if you prefer. It’s a great way to turn leftover chicken into a meal that your whole family is going to love.
I leave the chicken in pretty big pieces (1″ or bigger) so they don’t fall apart in the slow cooker.
If you don’t have cooked chicken, you can most certainly use raw chicken breasts. Place 4 raw chicken breasts, onions, seasonings, soup and broth into the slow cooker. Cook on high 4-5 hours or until chicken is cooked through. Remove chicken and shred or chop, continue the recipe as directed.
While the chicken is cooking, I usually leave my veggies/noodles out to defrost slightly. I use frozen veggies because they’re really quick and easy (and sometimes I even freeze my own veggies) but you can also use any kind of fresh veggies you have on hand.
Carrots, celery, mushrooms, peppers and broccoli are all great options!
I use Reames noodles which can be found in the freezer section of your grocery store. Reames egg noodles are frozen noodles and they’re quite thick so they take a while to cook.
If you don’t happen to have access to frozen egg noodles, you can certainly use dry large egg noodles and boil them on the stove.
You’ll want to cook them about 3 minutes less than indicated on the package. Add them to the slow cooker for the last 15 minutes of cooking.
Canned cream of chicken soup makes this dish extra quick however you can certainly make your own homemade Cream of Chicken soup if you prefer!
The difference between chicken and noodles and chicken noodle soup is mainly consistency. Chicken and noodles is much thicker, almost like a casserole. If you prefer your chicken and noodles to be thinner, you can add 2 cups of extra broth.
- 4-5 cups chopped cooked chicken
- 1 onion diced
- 2 cans cream of chicken soup 10.5 oz each
- 6 cups low sodium chicken broth
- 1/2 teaspoon each black pepper and dried thyme leaves
- 2 cups frozen mixed vegetables
- 24 oz frozen egg noodles such as Reames
- 2 tablespoons fresh parsley
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.
Add mixed vegetables and frozen 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.
More broth can be added before serving to reach desired consistency.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)