Creamy Crockpot Chicken and Noodles
Ingredients
The chicken and sauce
-
1
pound
boneless skinless chicken breast
-
1
teaspoon
garlic powder
-
1
teaspoon
sea salt
-
½
teaspoon
freshly ground black pepper
-
1 ½
cups
chicken broth
-
1 ½
cups
half and half
-
½
cup
sour cream
-
1
package (5.2 oz)
garlic and herb cheese (such as Boursin)
The noodles and toppings
-
12
ounces
egg noodles
-
4
ounces
shredded cheddar cheese
-
½
cup
crushed butter crackers (such as Ritz)
Instructions
- Season the chicken on both sides with garlic powder, salt, and pepper.
- Whisk together the chicken broth, half and half, and sour cream in the slow cooker.
- Add the chicken and crumble the Boursin cheese on top.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove the chicken and shred it.
- Whisk the sauce well, then press the noodles into the liquid and return the shredded chicken to the pot.
- Turn the heat to high and cook for about 30 minutes, stirring occasionally.
- Add the shredded cheese and crushed butter crackers, then cover and cook until the cheese melts.
Nutrition Facts (estimated)
Servings
8
Calories
543
Total fat
32g
Total carbohydrates
37g
Total protein
26g
Sodium
907mg
Cholesterol
148mg
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