Description
This comforting Crock Pot Chicken & Noodles is a hearty, creamy dish featuring tender chicken, egg noodles, and a savory, rich broth. Perfect for cold nights or whenever you need a cozy meal, it’s a family favorite that’s both easy and delicious!
Ingredients
Units
Scale
- 1 1/2 lbs (680g) boneless, skinless chicken breasts or thighs
- 6 cups (1.5L) chicken broth
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup (240ml) milk
- 1 packet (1 oz) ranch seasoning mix
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 3 cups (12 oz) frozen egg noodles (or 12 oz dried egg noodles)
- 1/2 cup diced carrots (optional, for added texture)
- 1/2 cup diced celery (optional, for added texture)
- Fresh parsley, for garnish
Instructions
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Prepare the Chicken Base:
- In the crock pot, place the chicken breasts or thighs. Pour in the chicken broth and add the cream of chicken soup, milk, ranch seasoning mix, garlic powder, onion powder, and black pepper. Stir to combine.
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Cook the Chicken:
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
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Shred the Chicken:
- Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot.
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Add the Noodles:
- Add the frozen or dried egg noodles (and diced carrots and celery if using) to the crock pot. Stir to incorporate. Cover and cook on HIGH for an additional 30-45 minutes, or until the noodles are tender.
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Serve:
- Garnish with fresh parsley and serve warm. Enjoy this comforting dish with a side of crusty bread!
Notes
- Use Rotisserie Chicken: For a quicker version, use shredded rotisserie chicken and add it in step 4 with the noodles.
- Add veggies: Add peas, corn, or mushrooms for extra flavor and nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.