Creamy Crockpot Chicken and Noodles Recipe
This comforting Crockpot Chicken and Noodles recipe features tender chicken breasts simmered in a creamy chicken broth with carrots, garlic, and onion seasonings. Finished with egg noodles and peas, it offers a hearty, easy-to-make meal perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 3 hours 25 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (630.4 grams)
- 21 ounces condensed cream of chicken soup
- 3 cups low sodium chicken broth (680.3 grams or 709.8 ml)
- 2 medium carrots, peeled and diced
- 2 garlic cloves, minced
- 2 teaspoons onion powder
- 1 - 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 8 ounces dry egg noodles (226.8 grams)
- 1 cup frozen green peas (170 grams)
- Fresh parsley, for topping
Instructions
- Combine ingredients in crockpot: Place the whole chicken breasts, condensed cream of chicken soup, low sodium chicken broth, diced carrots, minced garlic, onion powder, kosher salt, and black pepper into the crockpot. Stir gently to combine.
- Cook chicken mixture: Cover and cook on low heat for 3 to 4 hours, or on high heat for 2 to 3 hours until chicken is cooked through and tender.
- Shred chicken and add noodles: Carefully remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and add the dry egg noodles. Stir everything together evenly.
- Cook noodles: Set the crockpot to high and cook the mixture for an additional 25 minutes, allowing the noodles to soften and absorb flavors.
- Add peas and season: Stir in the frozen green peas. Let them thaw and warm through in the hot crockpot for 1 to 2 minutes. Taste the dish and adjust seasoning with more salt or pepper if desired.
- Garnish and serve: Sprinkle freshly chopped parsley over the top as garnish. Serve hot and enjoy your comforting chicken and noodles meal.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Make sure not to overcook the noodles to prevent them from becoming mushy.
- Frozen peas can be substituted with fresh peas if available.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- This recipe is easily doubled for a larger crowd.