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Crockpot Chicken and Noodles

A comforting, one-pot meal that combines tender chicken, creamy noodles, and vibrant vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts Best choice for tender meat that shreds easily.
  • 1 can condensed cream of chicken soup Provides creamy consistency without a roux.
  • 4 cups low sodium chicken broth Helps control overall saltiness.
  • 2 cups fresh carrots, diced Adds natural sweetness; dice small for even cooking.
  • 1 cup frozen green peas Add color and a subtle sweetness.
  • 8 oz egg noodles Cook till soft in the last step.
  • 1 tsp salt Adjust to taste.
  • 1 tsp black pepper Adjust to taste.
  • 2 cloves garlic, minced Optional, for added flavor.
  • 1 tsp onion powder Optional, for more flavor.

Method
 

Cooking
  1. In your crockpot, combine the chicken, condensed cream of chicken soup, chicken broth, diced carrots, garlic, onion powder, salt, and pepper. Stir well.
  2. Cover and cook on low for 3 to 4 hours, or on high for 2 to 3 hours, until the chicken is tender.
  3. Carefully remove the chicken from the pot and shred it using two forks.
  4. Stir the shredded chicken back into the mixture along with the egg noodles. Cook on high for an additional 25 minutes, or until noodles are soft.
  5. Stir in the frozen peas and let them thaw into the mixture for a couple of minutes before serving.
  6. Finish with fresh parsley for garnish and additional flavor before serving.

Notes

Let the chicken rest before shredding to make it easier. Monitor cooking time if using chicken thighs.