Best Crockpot Chicken And Noodles Recipes

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GOOSEBERRY PATCH CREAMY CHICKEN AND NOODLES (CROCKPOT)



Gooseberry Patch Creamy Chicken and Noodles (Crockpot) image

Found this recipe on Pinterest. The site is Jane's recipes from Gooseberry Patch's Slow Cooker Recipes by Jane Houin She noted that she could not find frozen egg noodles and used dried ones. I also used dried egg noodles and they turned out fantastic. I used 1 1/2 (10 oz) bags of dried noodles. I used a combination of breasts and thighs when I made it. I skipped shredding the chicken as it was so tender it just fell apart as I stirred it. You can also add veggies of choice to this as it cooks.

Provided by Kerena

Categories     One Dish Meal

Time 8h5m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup butter, sliced
42 ounces chicken broth
24 ounces egg noodles, frozen

Steps:

  • Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
  • Cover & cook on low for 8 hours.
  • An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).

Nutrition Facts : Calories 1183, Fat 44.3, SaturatedFat 20.4, Cholesterol 292.4, Sodium 2425.1, Carbohydrate 134, Fiber 5.6, Sugar 5, Protein 59.6

CROCKPOT CHICKEN AND NOODLES



Crockpot Chicken and Noodles image

This was a Pinterest find that my family fell in love with! I love this recipe because it is a true crockpot meal! No extra dishes or cooking needed. I shred the chicken right in the crockpot with a hand mixer. So much easier than traditional shredding. You can also choose to use frozen egg noodles and just add 2 additional...

Provided by Rachel Vanetti

Categories     Chicken

Time 4h55m

Number Of Ingredients 6

3 boneless chicken breasts
2 can(s) cream of chicken soup
1 stick butter
30 oz low sodium chicken broth
24 oz whole wheat egg noodles
to taste poultry seasoning

Steps:

  • 1. Add chicken, broth, butter, soup and poultry seasoning to crockpot.
  • 2. Cook on high 4 hours. (Can also cook on low 6-7 hours)
  • 3. Remove chicken and shred. (I prefer to shred right in the crockpot with a hand mixer on the lowest setting!)
  • 4. Add noodles to crockpot and cook an additional 45 minutes.

CHICKEN AND NOODLES CROCKPOT RECIPE



Chicken and Noodles Crockpot Recipe image

Provided by รก-98211

Number Of Ingredients 9

Crockpot Chicken and Noodles
Ingredients
4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter
2 15 oz cans chicken broth
or
1 1/2 Tbsp Better Than Boullion mixed with 1 quart boiling water
24 oz. frozen egg noodles

Steps:

  • Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. Alternate instructions for use with electric pressure cooker: Cook chicken, soup, butter and broth on poultry setting for 10 minutes cook time. Allow about 15 minutes for natural release of pressure. Shred chicken, return to pot, add noodles and cook on slow cook setting for 1 hour. If slow cooking longer than one hour, check to make sure it is not getting too dry, add more broth if needed.

COMFORTING CHICKEN AND NOODLES CROCKPOT RECIPE



Comforting Chicken and Noodles Crockpot Recipe image

Provided by ChrisPergament

Number Of Ingredients 7

1 24 24 oz. package frozen egg noodles.
2 14.7 14.7 oz cans cream of chicken soup
1/2 cup butter-cut into pieces
1 32 32 oz chicken broth
1 tsp better than bullion chicken flavored paste
6 small boneless skinless chicken breasts or 4 large
salt and pepper to taste

Steps:

  • Salt and pepper chicken breasts and place in the bottom of crockpot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup. Whisk bullion and broth together and pour over soup. Place lid on pot and turn to low. Cook for 6 hours. Remove chicken and tear into pieces. Add back to pot. Now add noodles and veggies, if desired. Cook for another 2 hours or until noodles are desired tenderness. Stir a few times during the last 2 hours. You may want to add more broth to thin out at the end of cooking, as the noodles thicken the broth.

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