Cooking Time:
8 hoursServings:
8
Ingredients
4 lbs. chicken, boneless, skinless breasts (about 8)3 - 10.75 oz. soup, cream of chicken
4 - 15 oz. chicken broth
2 packages homestyle egg noodles
Slow Cooker Homestyle Chicken and Noodles is the same great taste that Grandma use to make. So Yummy and Delicious!
-
- Rinse chicken and cut into chunks.
- Coat lightly with salt, pepper, and garlic powder (optional).
- Transfer to slow cooker.
- Mix soups and chicken broth and pour over chicken.
- Cover. Cook on Low 8 hours.
- Two hours before serving add frozen noodles.
- Turn to High and stir occasionally (every 20 – 30 minutes).
NOTE: For a family of four, simply cut in half!
Happy Crocking!
XOXO,
Jenn
thanks for sharinghtese good recipes. i need these.
I researched and now I see that there are frozen egg noodles. I will try to find them!
Could I possibly substitute one of the cans of cream of chicken for cream of mushroom? What do you think?
Karley please make this recipe your own, and change what works for you. That is the fun of cooking, it will still be delish! … Happy Crocking!
Delicious!!! I cut the recipe in half for my family of 4 and still have a ton left over!! Added a can of corn so I didn’t have to make a separate veggie and the kiddos LOVED it!!!! Will definitely be adding this one to the rotation.
Just so I’m clear. For a family of 4 I understand you cut the ingredients in half but what about the cooking time? Does that remain the same? And what if you can’t find frozen egg noodles? I’d love to make this for my kiddies but they are such picky eaters I don’t want to mess this up 🙂
Rowena, you would keep the crocking time the same, as long as you follow the rule of thumb. If you are halving the recipe, your slow cooker should be 1/2 – 2/3 full to crock properly. If it is not, then it will not crock properly. If you can’t find the frozen noodle, cook some dried noodle, and stir in with only 15 – 20 minutes to go to make sure they do not become soggy. Hope this helps, and Happy Crocking!
Sounds good and simple! Pinned it!
Is the listed sodium content per serving accurate? When I see all of those soups and the chicken broth that go into this recipe, none of them listed as low sodium, which I always try to use, it makes me wonder why the sodium content is that low.
I’m making this now. I’m going to change it up a bit and see how that works. I’m going to add a bag of frozen onions, carrots, & celery mixture so give it a little more texture & flavor. I cut it recipe in half and didn’t add as much chicken into it as 1/2 the recipe calls for since 2 boneless skinless breasts looked like plenty. We will see! I have my fingers crossed! If it doesn’t work out, we can always head to KFC!
I used pre-cooked lasagna noodles in a recipe very similar to this when I couldn’t get frozen egg noodles. I just broke them up into small pieces and added them to the crockpot (with no precooking) at the time the frozen ones were to go in and it worked perfectly. Just another idea.
The recipe I got from a co-worker 10 years ago uses one can cream of chicken and one can cream of mushroom. I’ve also used one can cream of celery if you have non mushroom eaters . Three pounds of chicken and 8 once fresh mushrooms optional
Let me make sure I understand the length of crocking time. Since the whole cooking time is 8 hours, I would assume you cook it on low for 6 hours. Then turn on high, put in the frozen noodles and cook it for another 2 hours? Otherwise you don’t say hour long to cook on high. If that is the case, then you need to change the first cooking time to 6 hours and add on high for 2 hours OR put in how long you cook the noodles on high. I really want to try this.