Crock Pot Chicken and Noodles
Updated: Nov 20, 2018
From Tedd Long.
Looking for some comfort food but too busy to spend hours in the kitchen? Give this a try.
1 24 ounce package – frozen egg noodles 2 – 14.7 oz cans – cream of chicken soup – sometimes I use 1 can chicken and 1 can cream of celery 1 stick ( ½ cup) butter – cut into pieces 1 – 32 oz chicken can of broth – may want extra to thin out, if too thick. The frozen noodles tend to thicken the broth Mixed vegetables – optional Chicken bullion to taste – optional – I add about a teaspoon of Better than Bullion chicken-flavored paste – for a richer chicken flavor 6 small boneless, skinless chicken breasts or 4 large salt & pepper to taste – can add some parsley too
Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup. I whisk the bouillon with the broth and pour over soup. Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the noodles thicken the broth. Sprinkle with parsley and mix in. Add salt & pepper to taste.