Slow Cooker Herb Chicken Noodles
368kcal
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 21 ounces Condensed Cream of Chicken Soup 2 (10.5- ounce) cans, undiluted
- 2 tsp dried parsley
- 1 tsp Old Bay seasoning or seasoning salt
- 1/2 tsp thyme
- 2 tsps dried minced onion
- 1 tsp garlic powder
- 4 tbsp unsalted butter sliced
- 4 cups chicken broth
- 8 ounce dry egg noodles
- salt and pepper
- Fresh parsley for garnish optional
Equipment
- Slow Cooker
Instructions
- Place chicken in the bottom of the slow cooker and cover with chicken soup. Sprinkle the spices over the soup, and top with slices of butter. Pour 3 cups of chicken broth over all of the ingredients.
- Set the slow cooker to Low for 7 - 8 hours or on High for 3 - 4 hours.
- When the chicken is cooker to 165°F on a meat thermometer), remove chicken from the slow cooker to a plate. When cooled slightly, use two forks to shred the chicken.
- Add egg noodles to the slow cooker and stir to cover with cooking liquid. Add additional chicken broth if needed, 1/4 cup at a time, if there is not enough liquid in the pot to cook the pasta. If on Low setting, turn the slow cooker to high and cook the pasta for 15-20 minutes until tender.
- When pasta is cooked, add the shredded chicken back into the slow cooker and cook until heated thru.
Nutrition
Serving1servingCalories368kcalCarbohydrates27.55gProtein30.63gFat14.45gSaturated Fat5.88gCholesterol117.39mgSodium1091.4mgPotassium643.67mgFiber1.08gSugar1.42gVitamin A368.55IUVitamin C10.71mgCalcium40.4mgIron2.07mg
Notes
Note - Herbed Cream of Chicken Soup or Cream of Mushroom Soup are delicious alternatives to the Cream of Chicken Soup.
Note - Boneless, skinless chicken thighs can be substituted for the chicken breasts