Description
A hearty, comforting slow cooker dish with tender chicken, creamy broth, and egg noodles—perfect for a cozy family meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 (10.5-ounce) cans cream of chicken soup (with herbs)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon poultry seasoning
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ cup (½ stick) salted butter, sliced
- 3 ½ cups chicken broth
- 8 ounces medium egg noodles, uncooked
- 1–2 teaspoons dried parsley, for serving
Instructions
1. Place the chicken breasts into the bottom of your 5–6 quart slow cooker. Evenly spread the cream of chicken soup over the top—no need to stir. Sprinkle salt, pepper, poultry seasoning, garlic powder, and onion powder evenly across the surface.
2. Top with butter chunks, then pour in the chicken broth. Cover and cook on low for 5–6 hours or high for 3–4 hours.
3. Remove the chicken and shred with two forks. Do not drain the pot. Return shredded chicken to the slow cooker.
4. Add the dry egg noodles and stir well.
5. Cover again and cook for 30–45 minutes, or until noodles are tender and sauce has thickened.
6. If needed, stir in extra chicken broth or a splash of milk to loosen the consistency.
7. Serve warm and garnish with dried parsley.
Notes
Most egg noodles come in a 12-ounce bag – you’ll need about 3/4 of the bag for this recipe.
Chicken thighs can be substituted for chicken breast.
Use less chicken if you prefer. If your chicken breasts are large, just use 3 in this recipe.
No-yolk noodles can be used instead of egg noodles.
Feel free to switch up the cream soup—try cream of celery for a different flavor.