Slow Cooker Chicken and Noodles

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Need an easy dinner? Make this creamy Slow Cooker Chicken and Noodles that's pure comfort food for the whole family.

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Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings:

Equipment

Ingredients

1 ½ - 2 pounds boneless skinless chicken breasts
4 Tablespoons butter sliced
2 cans cream of chicken soup (10.5 ounces each)
3 ½ cups chicken broth
½ cup onions chopped
2 teaspoons garlic minced
½ teaspoon salt
¼ teaspoon pepper
12 ounces egg noodles uncooked
1 cup frozen peas

Instructions

Place chicken breasts in the bottom of the slow cooker and top with butter slices.
In a mixing bowl, combine canned soup, chicken broth, chopped onions, minced garlic, salt and pepper. Stir until combined. Pour over chicken in slow cooker.
Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the slow cooker and shred with two forks.
Add the shredded chicken back into the slow cooker along with the dry egg noodles and frozen peas and stir to combine. Continue cooking for 30-35 minutes, until noodles are tender.

Notes

Fridge: Transfer leftovers to an airtight container and allow to cool completely before refrigerating. Then store in the fridge for 3-4 days. It is important to note that the longer this dish is stored, the more liquid the noodles will soak up.

Freezer: Cream based sauces do not freeze very well, so I do not recommend freezing leftovers.

It's best to reheat this dish on the stovetop. To help reconstitute the sauce, you may need to add a splash of heavy cream or chicken broth. Feel free to reheat leftovers in the microwave but the texture will likely change.

Nutrition

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