Creamy Slow Cooker Chicken Noodle Supper
Ingredients
- Boneless, skinless chicken breasts Can substitute with chicken thighs for darker meat preference along with the original broth instructions or beef if following strict red meat protocol...
- Boneless, skinless chicken breasts Approx. 2 lbs total weight. Thighs can be used for extra moisture but breasts are standard for this recipe style. Remove reasoning. Final
- Salt To taste (start with 1/2 tsp)
- Black Pepper Freshly ground
- Poultry Seasoning Essential for the classic flavor profile
- Garlic Powder Granulated
- Cream of Chicken Soup Concentrated canned soup
- Unsalted Butter Cubed
- Better Than Bouillon Chicken base or roasted chicken flavor
- Chicken Broth Low sodium recommended to control saltiness
- Frozen Egg Noodles Reames brand is recommended for texture
- Frozen Mixed Vegetables Optional (peas, carrots, corn)
- Fresh Parsley Optional garnish
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Season the chicken generously with salt, pepper, poultry seasoning, and garlic powder.
- Top the seasoned chicken with the cream of chicken soup, cubed butter, Better Than Bouillon base, and chicken broth. Do not stir.
- Cover and cook on LOW for 4 to 6 hours. The chicken should be fully cooked and tender enough to shred.
- Remove the chicken from the pot and shred it using two forks. Return the shredded meat to the slow cooker.
- Stir in the frozen egg noodles (and frozen mixed vegetables if using).
- Switch the slow cooker to HIGH heat, cover, and cook for an additional 60 to 90 minutes. Stir occasionally to ensure noodles do not stick together.
- Check that noodles are tender and the broth has thickened to a stew-like consistency.
- Serve warm, garnished with fresh parsley if desired.