Hey, everyone! I’m super excited to share one of my all-time favorite comfort food recipes with you: Slow Cooker Chicken and Noodles. This recipe is so easy, it’s practically foolproof, and it’s become a regular in my kitchen, especially during those busy weeknights. There’s just something incredibly satisfying about coming home to a warm, hearty meal that’s been simmering away all day.
Seriously, where do I even begin?
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: Dump everything in, set it, and forget it. Could it get any easier?
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: This dish is like a warm hug on a cold day. It’s the ultimate comfort food.
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: Everyone I’ve ever made this for just loves it. Kids, adults, picky eaters – you name it!
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: If you have any leftovers (which is rare in my house!), they taste even better the next day. Perfect for lunch!
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: This recipe is incredibly versatile. Feel free to tweak it to your liking with different veggies, herbs, or spices.
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: 15 minutes
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: 6-8 hours on low, or 3-4 hours on high
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: 6-8 servings
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2 lbs boneless, skinless chicken breasts
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6 cups chicken broth
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1 can (10.75 oz) cream of chicken soup
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1 can (10.75 oz) cream of mushroom soup (optional, but adds great flavor!)
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1 onion, chopped
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper (or to taste)
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1 bag (12 oz) egg noodles
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: Lightly grease your slow cooker. This helps prevent sticking and makes cleanup a breeze.
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: Place the chopped onion, carrots, and celery in the bottom of the slow cooker. Then, lay the chicken breasts on top of the veggies.
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: In a bowl, whisk together the cream of chicken soup, cream of mushroom soup (if using), and chicken broth. Pour this mixture over the chicken.
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: Sprinkle the dried thyme, dried rosemary, salt, and pepper over everything in the slow cooker.
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: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
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: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
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: Add the egg noodles to the slow cooker. Stir well to ensure the noodles are submerged in the liquid. Cover and cook on high for 30-45 minutes, or until the noodles are tender. Keep an eye on it, as cooking times can vary depending on your slow cooker.
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: Once the noodles are cooked, give everything a good stir. Serve hot and enjoy!
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: A simple green salad with a light vinaigrette is a refreshing contrast to the richness of the chicken and noodles.
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: Perfect for sopping up all that delicious broth!
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: Steamed green beans or roasted broccoli are great additions.
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: Feel free to toss in other vegetables like peas, corn, or mushrooms.
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: A pinch of red pepper flakes or a dash of hot sauce can add a little kick.
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: Instead of dried herbs, try using fresh thyme or rosemary for an even brighter flavor. Add them in the last hour of cooking.
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: For an even creamier dish, stir in a dollop of sour cream or cream cheese right before serving.
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: Use whole wheat noodles and load up on the veggies to make it a more nutritious meal.
(Note: This is an estimate and can vary based on specific ingredients and serving size.)
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Calories: 350-400
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Protein: 30-35g
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Carbohydrates: 35-40g
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Fat: 10-15g
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I recommend thawing the chicken first for best results. Cooking frozen chicken in a slow cooker can sometimes lead to uneven cooking and safety concerns.
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Absolutely! I love egg noodles, but you can use any kind of noodles you like. Just keep an eye on the cooking time, as different noodles may cook at different rates.
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Yes! This dish is great for meal prepping. Just cook it as directed, let it cool, and store it in the refrigerator for up to 3 days.
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Overcooked noodles are usually the culprit. Make sure to add the noodles in the last 30-45 minutes of cooking and check them frequently.
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Yes, you can freeze it. However, the noodles might become a bit softer after thawing. Store in an airtight container for up to 2 months.
