Slow Cooker Chicken and Noodles
Ingredients
The chicken and seasoning
-
4
pieces
Chicken Breasts (boneless/skinless)
-
¾
teaspoon
Salt
-
½
teaspoon
Black Pepper
-
½
teaspoon
Poultry Seasoning
-
1 ½
teaspoons
Garlic Powder
The sauce
-
2
cans
Cream of Chicken Soup (10.5-oz each)
-
½
cup
Unsalted Butter, cut in slices
-
2
teaspoons
Better Than Bouillon® Chicken Flavor (reduced sodium)
-
4
cups
Low Sodium Chicken Broth
The noodles and vegetables
-
24
oz
Reames® Homestyle Egg Noodles (frozen) or 8 oz Dry Wide Egg Noodles
-
2
cups
Frozen Mixed Vegetables (optional)
Instructions
- Place the chicken breasts in the slow cooker and season with salt, pepper, poultry seasoning, and garlic powder.
- Spread the cream of chicken soup over the chicken.
- Add the sliced butter on top of the soup.
- Mix the bouillon with chicken broth and pour over the chicken and soup layers.
- Cover and cook on Low for 4-6 hours until the chicken is done and can be shredded.
- Remove the chicken, shred it, and set aside.
- Add the noodles (and frozen vegetables if using) to the soup mixture and stir well.
- Cover and cook on High for another 1-2 hours, stirring halfway through.
- If using dry egg noodles, add them 12-15 minutes before serving.
- Add the shredded chicken back to the crock and mix well before serving.
Nutrition Facts (estimated)
Servings
10
Calories
511
Total fat
20g
Total carbohydrates
45g
Total protein
35g
Sodium
800mg
Cholesterol
90mg
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