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I made this tonight, it was easy and excellent. I’m going to freeze and vacuum seal a couple of large portions for later.
Crock Pot Chicken and Noodles
8 servings
AUTHOR [URL="https://www.spendwithpennies.com/about-me/"]Holly Nilsson[/URL] Spend With Pennies
Ingredients
3 large uncooked chicken breasts, about 1 ½ lbs or 4 cups cooked chicken, see notes
1 small onion diced
2 cans cream of chicken soup 10 ½ ounces each
6 cups low sodium chicken broth
½ teaspoon each black pepper and dried thyme leaves
2 cups frozen mixed vegetables
24 ounces frozen egg noodles such as Reames
2 tablespoons fresh parsley chopped
Instructions
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.
Notes
CHICKEN: Use raw boneless skinless chicken breasts or thighs, or cooked chicken in this recipe.
Cooking time will remain the same if using cooked shredded chicken to allow the onions to cook through and the flavors to blend.
NOODLES: Use frozen egg noodles such as Reames or [URL="https://www.spendwithpennies.com/egg-noodles/"]homemade egg noodles[/URL]. Egg noodles can be made in advance and frozen to add to this recipe. One recipe of egg noodles makes approximately the equivalent of 1 package of frozen.
SAUCE: It will seem like a lot of liquid when you add the shredded chicken and noodles to the slow cooker. The noodles will soak up a lot of the liquid.
This recipe is thicker than soup and is designed for frozen noodles to be cooked in the broth. Other types of noodles won't thicken the sauce the same way.
More broth can be added before serving to reach desired consistency.
If using noodles or pasta other than frozen egg noodles, you may need to reduce the liquid in the recipe and the sauce can be thickened with a [URL="https://www.spendwithpennies.com/what-is-a-slurry/"]slurry[/URL].
Charlene’s notes 12-29-2022: This was excellent! I followed the recipe very closely and it was very satisfying. I will freeze and vacuum seal some individual portions. I will make this again.
Crock Pot Chicken and Noodles
8 servings
AUTHOR [URL="https://www.spendwithpennies.com/about-me/"]Holly Nilsson[/URL] Spend With Pennies
Ingredients
3 large uncooked chicken breasts, about 1 ½ lbs or 4 cups cooked chicken, see notes
1 small onion diced
2 cans cream of chicken soup 10 ½ ounces each
6 cups low sodium chicken broth
½ teaspoon each black pepper and dried thyme leaves
2 cups frozen mixed vegetables
24 ounces frozen egg noodles such as Reames
2 tablespoons fresh parsley chopped
Instructions
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.
Notes
CHICKEN: Use raw boneless skinless chicken breasts or thighs, or cooked chicken in this recipe.
Cooking time will remain the same if using cooked shredded chicken to allow the onions to cook through and the flavors to blend.
NOODLES: Use frozen egg noodles such as Reames or [URL="https://www.spendwithpennies.com/egg-noodles/"]homemade egg noodles[/URL]. Egg noodles can be made in advance and frozen to add to this recipe. One recipe of egg noodles makes approximately the equivalent of 1 package of frozen.
SAUCE: It will seem like a lot of liquid when you add the shredded chicken and noodles to the slow cooker. The noodles will soak up a lot of the liquid.
This recipe is thicker than soup and is designed for frozen noodles to be cooked in the broth. Other types of noodles won't thicken the sauce the same way.
More broth can be added before serving to reach desired consistency.
If using noodles or pasta other than frozen egg noodles, you may need to reduce the liquid in the recipe and the sauce can be thickened with a [URL="https://www.spendwithpennies.com/what-is-a-slurry/"]slurry[/URL].
Charlene’s notes 12-29-2022: This was excellent! I followed the recipe very closely and it was very satisfying. I will freeze and vacuum seal some individual portions. I will make this again.