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As I have mentioned ten thousand times in the last week, I am itching for fall weather.
Since I cannot change the weather, I can start cooking comfort food. Food that reminds me of fall.
This is another dinner to add to our list of easy recipes and it is perfect for all you busy moms out there. Add this one to your back to school menu plan!
(Do you struggle with getting dinner on the table? I can teach you how to meal plan in 5 simple steps.)
Ingredients:
- 4-6 chicken breasts
- 1 bag egg noodles
- 2 (10 oz) cans cream of chicken
- 14-15 oz can chicken broth or stock
- salt and pepper to taste
Place the chicken breasts (frozen is ok) in the crockpot.
Pour the two cans of cream of chicken over top.
Pop the lid on it and cook for 4-6 hours on high or 8-10 hours on low.
While this is cooking your children and husband will tell you it smells like the best dinner they will ever have. Promise.
When the chicken is done cooking, start a large pot on the stove to boil water for the noodles.
Boil noodles according to the bag directions.
While the noodles are going, remove the chicken from the crockpot and dice or shred.
Add the can of chicken broth (or stock) to the soup that is still in the crockpot and whisk until well combine.
Add your shredded chicken back to the crock.
Drain the noodles once they are done cooking.
Toss them into the crockpot.
Add salt and pepper to taste.
Stir the noodle, meat and soup mixture until everything is well coated.
Plate it up.
If you have time, serve it with a dinner salad and hot rolls. We were starving so we just ate the chicken and noodles.
Yum!
More Recipes:
- 4-6 chicken breasts
- 1 bag egg noodles
- 2 (10 oz) cans cream of chicken
- 14-15 oz can chicken broth or stock
- salt and pepper to taste
- Place the chicken breasts (frozen is ok) in the crockpot.
- Pour the two cans of cream of chicken over top.
- Pop the lid on it and cook for 4-6 hours on high or 8-10 hours on low.
- When the chicken is done cooking, start a large pot on the stove to boil water for the noodles.
- Boil noodles according to the bag directions.
- While the noodles are going, remove the chicken from the crockpot and dice or shred.
- Add the can of chicken broth (or stock) to the soup that is still in the crockpot and whisk until well combine.
- Add your shredded chicken back to the crock.
- Drain the noodles once they are done cooking.
- Toss them into the crockpot. Add salt and pepper to taste.
- Stir the noodle, meat and soup mixture until everything is well coated.
- Plate it up.
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{ 21 comments… read them below or add one }
This sounds and looks so good, but did I miss something … where does the broth/stock come in?
The broth gets mixed with the soup after you’ve taken the chicken out of the crockpot to shred it.
The instructions for that are right above the picture of the whisk in the crockpot. Sorry, I know sometimes things get lost with all the pictures.
Thanks for taking the time to ask.
Ah, thanks, I see it now
This sounds so yummy! Thanks for sharing!
This looks fabulous
I’m pinning!
Do you think this would freeze okay?
Personally, I would not freeze the noodles, but the meat and sauce will freeze just fine.
So, just make enough noodles for the amount of meat and sauce you will be using at that time.
I made this for dinner tonight and it was an all-around hit!!! Thanks!
Did u just use the 10.75 cans of chicken soup? This doesn’t seem like it would be enough to make the sauce.
Deanna- yes, it is two of the small 10 oz cans of soup. You add chicken broth to it.
It is not a thick, rich sauce.
Hope that helps.
I have made this and it is such a great meal! It’s good to make if you are taking a meal to someone. I’ve even used it as a start to my chicken noodle soup. I just add extra broth and carrots sometimes.
It looks really good! Do you have the nutrition facts posted anywhere?
Cammy- no, I don’t know what the nutritional facts are for this. I wonder if there is an app that would convert it? Good question.
Thanks for this recipe. Reminds me of my mom’s recipe but so much easier and just as tasty. I like to serve it over mashed potatoes.
I added a splash of buttermilk to the chicken while it was cooking in the crockpot It was great!
Cody- what an awesome alternative. Glad you liked it and thanks for taking the time to share.
This was easy and so yummy! I have always baked the chicken with the soup in the oven and served it over rice. This was a great alternative and I love that I can use the crockpot. My family loved it. Thanks for the recipe and Happy New Year!
We put ours over rice, My grandma used to use the frozen egg noodles and out it over mashed potatos. My kids like it with cream of mushroom too. My son always adds peas to his. Thanks for sharing
Crystal – we love this recipe. Just a quick question – the egg noodles you use for this, are they the 8 or 12 oz bags? We have seen both, and aren’t sure what the standard is. *blush* Thanks!
Glad you guys love it. So simple to make.
I actually grab the 16 oz bag. I generally get the store brand (Target).
I blogged about this tonight and told my readers to come over here to get this awesome recipe! http://mkbrander.com/2013/04/08/recipe-review-crockpot-chicken-and-noodles/
You rock, Melissa!