Crockpot Chicken & Noodles
Crockpot Chicken & Noodles
Ingredients
- 2 cans cream of chicken soup, 10.5 ounce each
- 2 cups chicken broth
- 1 tablespoon chicken bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 4 cups egg noodles, uncooked
Instructions
- 1
Add the 2 cans of cream of chicken soup to a 6-quart or larger slow cooker.
⏱️ 1 min
- 2
Pour in the 2 cups of chicken broth.
⏱️ 1 min
- 3
Season with chicken bouillon powder, onion powder, and garlic powder.
⏱️ 1 min
- 4
Stir the mixture until all ingredients are pretty much mixed together and smooth.
⏱️ 2 min
- 5
Add the boneless, skinless chicken breasts to the slow cooker, nestling them into the liquid.
⏱️ 1 min
- 6
Add the frozen mixed vegetables to the slow cooker.
⏱️ 1 min
- 7
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 5 to 6 hours, until the chicken is cooked through and easily shredded.
⏱️ 240 min
- 8
Once the chicken is done, carefully remove it from the slow cooker and place it on a cutting board.
⏱️ 1 min
- 9
Using two forks, shred the cooked chicken, or dice it into bite-sized pieces.
⏱️ 5 min
- 10
While the chicken is being shredded, ensure the slow cooker is set to high heat (if it wasn't already) to bring the liquid to a simmer for cooking the noodles quickly.
⏱️ 1 min
- 11
Add the uncooked egg noodles to the slow cooker and stir to submerge them in the liquid.
⏱️ 1 min
- 12
Return the shredded chicken to the slow cooker and stir to combine.
⏱️ 1 min
- 13
Cover the slow cooker again.
⏱️ 1 min
- 14
Cook for at least 30 to 45 minutes, or until the noodles are tender and cooked through, stirring occasionally to prevent sticking.
⏱️ 40 min
- 15
The Crockpot Chicken & Noodles is now ready to serve. Ladle into bowls and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Chicken & Noodles
- 2 cans cream of chicken soup, 10.5 ounce each
- 2 cups chicken broth
- 1 tablespoon chicken bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 4 cups egg noodles, uncooked
Instructions
- 1
Add the 2 cans of cream of chicken soup to a 6-quart or larger slow cooker.
⏱️ 1 min - 2
Pour in the 2 cups of chicken broth.
⏱️ 1 min - 3
Season with chicken bouillon powder, onion powder, and garlic powder.
⏱️ 1 min - 4
Stir the mixture until all ingredients are pretty much mixed together and smooth.
⏱️ 2 min - 5
Add the boneless, skinless chicken breasts to the slow cooker, nestling them into the liquid.
⏱️ 1 min - 6
Add the frozen mixed vegetables to the slow cooker.
⏱️ 1 min - 7
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 5 to 6 hours, until the chicken is cooked through and easily shredded.
⏱️ 240 min - 8
Once the chicken is done, carefully remove it from the slow cooker and place it on a cutting board.
⏱️ 1 min - 9
Using two forks, shred the cooked chicken, or dice it into bite-sized pieces.
⏱️ 5 min - 10
While the chicken is being shredded, ensure the slow cooker is set to high heat (if it wasn't already) to bring the liquid to a simmer for cooking the noodles quickly.
⏱️ 1 min - 11
Add the uncooked egg noodles to the slow cooker and stir to submerge them in the liquid.
⏱️ 1 min - 12
Return the shredded chicken to the slow cooker and stir to combine.
⏱️ 1 min - 13
Cover the slow cooker again.
⏱️ 1 min - 14
Cook for at least 30 to 45 minutes, or until the noodles are tender and cooked through, stirring occasionally to prevent sticking.
⏱️ 40 min - 15
The Crockpot Chicken & Noodles is now ready to serve. Ladle into bowls and enjoy!
⏱️ 1 min