Crock Pot Chicken and Noodles

5 from 1 vote

Quick and easy Crockpot Chicken and Noodles is a family friendly dinner recipe. A creamy mixture of chicken, pasta and peas!

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Servings:

Calories: 473kcal

Author: Julie Evink

Ingredients

1 ½-2 pounds boneless skinless chicken breasts
4 Tablespoons butter sliced
2 cans cans cream of chicken soup (10.5 ounces each)
3 ½ cups chicken broth
½ cup chopped onions
2 teaspoons minced garlic
½ teaspoon salt
¼ teaspoon pepper
12 ounces egg noodles uncooked
1 cup frozen peas

Instructions

Place chicken breasts in the bottom of the slow cooker. Top chicken with butter slices.
In a mixing bowl combine soups, chicken broth, chopped onions, minced garlic, salt and pepper. Stir until combined. Pour over chicken in slow cooker.
Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the slow cooker and shred into large chunks with two forks.
Add the shredded chicken back into the slow cooker along with the dry egg noodles and frozen peas and stir to combine. Continue cooking for 30-35 minutes, until noodles are tender.

Video

Notes

Transfer leftovers to an airtight storage container and allow to cool completely. Store in the fridge for 3-4 days. Just keep in mind that the longer this dish is stored, the more liquid the noodles will soak up.

Since this has a cream based sauce, I do not recommend freezing this dish.

For best results, reheat leftovers on the stovetop in a pot. To help reconstitute the sauce and add moisture back into the dish, mix in a bit of heavy cream while you reheat. You can reheat leftovers in the microwave too if you need to heat them quickly, but the texture of the dish may change a bit.

Nutrition