When the days get colder and you’re craving something hearty and comforting, there’s nothing quite like a bowl of creamy chicken and noodles. This Crockpot Chicken & Noodles recipe combines simple ingredients, minimal prep, and the magic of slow cooking to create a meal that feels like a warm hug. Perfect for busy days or lazy weekends, this dish is sure to become a family favorite!
Ingredients:
- 2 large boneless, skinless chicken breasts (1 lb minimum)
- 3 (10.5 oz) cans of cream of chicken soup
- 6 cups chicken broth
- 1 diced shallot or 1/2 of an onion
- 4 tbsp minced garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 24 oz egg noodles
- 1/2 cup heavy cream
Instructions:
1. Prep Your Base
Place the chicken breasts in the bottom of your crockpot. Add the cream of chicken soup, chicken broth, diced shallot, minced garlic, garlic powder, onion powder, thyme, salt, and pepper. Stir gently to combine, ensuring the chicken is fully covered.
2. Slow Cook the Chicken
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easily shredded.
3. Shred and Add Noodles
Once the chicken is cooked, shred it directly in the crockpot using two forks. Add the egg noodles and stir to submerge them in the broth. If needed, add a bit more broth or water to ensure the noodles are fully covered.
4. Final Touches
Add the heavy cream. Stir everything together, cover, and cook on high for an additional 20-30 minutes, or until the noodles are tender.
Serve and Enjoy!
Scoop generous portions into bowls and serve hot. I have to eat my chicken and noodles with mashed potatoes, but you do you. Green beans or a biscuit would be excellent sides, as well.
Tip: For extra flavor, add a splash of white wine or a handful of fresh herbs like parsley or basil before serving. This dish also stores well in the fridge for up to 3 days, making it a perfect meal-prep option.
Enjoy the cozy vibes!
