Crockpot Chicken and Noodles (Edit recipe)

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Looking for a hearty and comforting meal that practically cooks itself? With tender chicken, flavorful broth, and perfectly cooked noodles, this Crockpot Chicken and Noodles is the ultimate comfort food!

10 minutes

3 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	501
Fat:	8 g
Carbohydrates:	72 g
Protein:	37 g
Cholesterol:	97 g
Sodium:	562 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

Serves: 8

Ingredients

1 Yellow Onion, small , diced
1.5 lb Boneless Skinless Chicken Breasts
21 oz Cream of Chicken Soup, (2 cans)
6 cups Chicken Broth (Low Sodium)
1 Tbsp Onion Powder
2 cloves Garlic, minced
1 tsp Black Pepper
.5 tsp dried Thyme
.5 cup Sour Cream
2 cups Frozen Vegetables
24 oz Wide Egg Noodles, frozen

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add onions to the bottom in a 6-quart crock pot, then place chicken on top.
Pour cream of chicken, chicken broth, onion powder, garlic, black pepper, and thyme.
Cover and cook on high for 2-3 hours.
Remove the chicken from the crock pot and shred it with two forks. Add back to the slow cooker along with the sour cream, noodles, and mixed vegetables. Mix until everything is coated.
Cover and continue to cook for 60-90 minutes or until the noodles are soft and cooked.

Notes

You can use any noodle you like, from classic egg noodles to whole wheat or gluten-free options. Adjust the cooking time as necessary, as some noodles may cook faster or slower than others. This particular recipe has a thicker consistency than soup and is intended explicitly for cooking frozen noodles directly in the broth. It's worth noting that alternative noodle types may not yield the same level of thickening in the sauce.