This Chicken and Noodles recipe is slowly cooked in a savory sauce for a meal everyone will enjoy!
Prep Time 10 minutesminutes
Cook Time 4 hourshours30 minutesminutes
Servings 6
Ingredients
1 ½ to 2poundsboneless skinless chicken breasts
2cans (10.5 ounces, each)cream of chicken soup
1/4teaspoonseasoning salt
1/2teaspoonblack pepper
1teaspoongarlic powder
1/2teaspoononion powder
1/2teaspoonItalian seasoning
4Tablespoonsbutter, cut in pieces
4 ½cupschicken broth
8 ouncesdried egg noodles
freshly chopped parsley, for garnish optional
Instructions
Grease a large (7 quart) slow cooker with non-stick spray. Place chicken breasts in the bottom. Pour the two soups over the top of the chicken; spread out evenly.
Sprinkle the seasoning salt, pepper, garlic powder, onion powder and Italian seasoning all over the soup. Place the butter pieces over the top, then pour chicken broth all around the chicken.
Cover with lid and cook on low heat for 3 to 4 hours OR cook on high heat for 2 to 3 hours. (The internal temperature of chicken needs to be 165 degrees F.)
Carefully remove the cooked chicken and place on a clean surface/cutting board. (*Do not remove any of the liquid from the slow cooker.) Shred chicken with two forks. Place the shredded chicken back into the slow cooker; then pour the dried egg noodles over the chicken. Stir to combine.
Cover with the lid again and allow egg noodles to cook until tender. This will take around *30 to 40 minutes. Serve warm and enjoy! Top each serving with parsley, if desired.
Notes
*My noodles are typically tender by 30 minutes, but all slow cookers heat differently. Check for tenderness at 30 minutes.