Chicken and Crock Pot Noodles is the ultimate comfort food.
Juicy chicken, vegetables and tender noodles in a creamy broth that is easy to cook effortlessly in your slow stove.
It’s the perfect way to use any leftover chicken (or turkey) or even vegetables you have in your fridge and it only takes a few minutes to prepare!
Ingredients
4-5 cups cooked, chopped chicken 4-5 cups cooked, chopped chicken
1 onion, chopped1 onion, chopped
2 cans of chicken soup, 10.5 ounces each2 cans of chicken soup, 10.5 ounces each
6 cups low-sodium chicken broth6 cups low-sodium chicken broth
1/2 teaspoon of each black pepper and dried thyme leaves1/2 teaspoon of each black pepper and dried thyme leaves
2 cups of frozen mixed vegetables 2 cups of frozen mixed vegetables
24 oz frozen egg noodles as Reames24 oz frozen egg noodles as Reames
2 tablespoons of fresh parsley 2 tablespoons of fresh parsley
Instructions
Put the onion and chicken in a slow cooker. Cover with broth, cream of chicken soup and seasoning.
Cook 3 hours over high heat or until onions are tender.
Add the mixed vegetables and the frozen noodles.
Cook another 60-90 minutes or until noodles are well cooked, stirring after 30 minutes. Do not overcook.
Add parsley and serve.
Recipe Notes
More broth can be added before serving to achieve the desired consistency.