Slow Cooker Chicken and Noodles

 

What a perfect recipe for chilly weather!  Easy, comforting, and satisfying--Slow Cooker Chicken and Noodles are all that and more!

 

  

Slow Cooker Chicken and Noodles

 

2 boneless, skinless chicken breasts

1 (10.5 oz.) can cream of chicken soup

1/3 tsp. salt

1/8 tsp. pepper

3/4 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. poultry seasoning

2 tbsp. butter, cut in slices

2 cups chicken broth 

1 (12 oz.) bag frozen Reames Homestyle Egg Noodles

Place the chicken breasts in a 3- or 4-qt. slow cooker; spread the soup over the breasts. Sprinkle the salt, pepper, garlic powder, onion powder, and poultry seasoning over the soup. Place butter slices on top.  Pour the chicken broth over all.  Place the lid on the slow cooker and cook on HIGH for 3 hours or until internal temperature reaches 165 degrees.  

Remove chicken to a plate and set aside.  Add noodles to the soup mixture; stir well.  Place the lid back on the slow cooker and cook on HIGH for 1 hour.  Meanwhile, shred the chicken into large chunks, cover, and refrigerate.  After noodles have cooked for 1 hour, test noodles for desired doneness.  If a softer noodle is desired, cook for 30 to 60 minutes more.  If mixture becomes too thick, thin with additional water or broth.  Add chicken and stir gently.  Salt and pepper to taste.

Note:  This recipe makes 2 generous servings or 4 normal servings.  Recipe may be doubled and cooked in a 6-qt. slow cooker. 

Click here for printable format