Description
Chicken slow cooked in a creamy broth until it shreds, then thick egg noodles cooked right in the pot. Serve it on its own or over mashed potatoes.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 6 cups low-sodium chicken broth, divided
- 4 tablespoons butter
- 1 bag (24 ounces) frozen egg noodles, such as Reames, or 12 ounces wide dry egg noodles
- Chopped fresh parsley, to serve
Instructions
- Lay the chicken breasts in a 6 quart slow cooker and sprinkle the onion powder, garlic powder, thyme, salt and pepper over both sides.
- Whisk the cream of chicken soup with 4 cups of the broth until smooth and pour it over the chicken. Cut the butter into pieces and set it on top.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken reaches 165F and pulls apart easily.
- Lift the chicken onto a cutting board and shred it with two forks.
- Turn the slow cooker to HIGH. Stir in the remaining 2 cups of broth (1 cup if using dry noodles), cover and heat for about 15 minutes, until the liquid is simmering.
- Stir in the noodles, breaking frozen noodles apart and pressing them down into the liquid. Cover and cook on HIGH, stirring every 15 minutes, until tender: 45 minutes to 1 hour for frozen noodles, 20 to 30 minutes for dry.
- Stir the shredded chicken back in for the last 10 minutes to heat through.
- Turn off the slow cooker and let it stand 10 minutes to thicken. Taste for salt and pepper, sprinkle with parsley and serve on its own or over mashed potatoes.
Notes
- Chicken thighs: use 2 pounds of boneless, skinless thighs and cook on LOW for 5 to 6 hours, to 165F.
- Vegetables: stir in 1 cup of frozen peas and carrots with the chicken in step 7.
- Extra creamy: stir in 4 ounces of cubed cream cheese once the noodles are tender and let it melt for 5 minutes.
- Without canned soup: leave out the soup and add 1 more cup of broth in step 2. Stir 1/2 cup of heavy cream with 3 tablespoons of cornstarch and add it with the chicken in step 7.
- For a soupier dish, add 2 more cups of broth with the noodles.
- Leftovers keep 3 to 4 days in the fridge. Stir in a splash of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 5 hours 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American