Comforting Chicken & Noodles Crock Pot


1 24 ounces package – frozen egg noodles
2 – 14. 7 oz cans – the cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter – cut into pieces
1 – 32 oz chicken broth – may want extra to thin out, if too thick. The frozen noodles thicken the broth
mixed vegetables – optional – i didn’t use this time
chicken buillon to taste – optional – i add about a teaspoon of better than buillion 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 if desire


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salt & pepper chicken breasts and place in the bottom of a crock pot. Spoon soup over the chicken. Cut butter into several parts and place pieces evenly over soup.
i whisk the bouillon with the broth and pour over soup.
place lid on the pot and turn to low. Cook for 6 hours.
remove chicken and tear into pieces. Add back to the add noodles and if adding veggies add now. Cook for another 2 hours or until noodles is desired tenderness. I stir a few times during the last 2 hours. ( you may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
sprinkle with parsley and mix in, if using at the end of cooking.
salt & pepper if needed and serve. Yum!

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