Crockpot Chicken and Noodles with Vegetables
Servings: 8 Servings
Ingredients
- 2 pounds boneless skinless chicken
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cups water
- 21 ounces cream of chicken soup 2 (10 ½ ounce) cans
- ½ teaspoon chicken base optional; (*See note.)
- 24 ounces frozen egg noodles
- 10 ounces frozen mixed vegetables
Instructions
- Season the chicken with the garlic powder, onion powder, salt, and pepper. Place the chicken in the slow cooker.2 pounds boneless skinless chicken, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
- In a large measuring cup, whisk together the chicken broth, water, cream of chicken soup, and chicken base if using. Pour the mixture over the chicken.4 cups low-sodium chicken broth, 2 cups water, 21 ounces cream of chicken soup, ½ teaspoon chicken base
- Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours. The chicken should reach an internal temperature of 165°F on an instant-read thermometer.
- Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker, then add the frozen egg noodles and vegetables. Stir to combine.24 ounces frozen egg noodles, 10 ounces frozen mixed vegetables
- Cover and cook for another 60 to 90 minutes or until the egg noodles are tender. Stir every 20 to 30 minutes. Serve warm.
Notes
- The listed cook and total times are based on cooking the chicken on HIGH and cooking the noodles for about 1 hour.
- Chicken base is optional. It adds plenty of flavor but also increases the sodium. Use lower-sodium chicken broth and cream of chicken soup when available.
- To use dry egg noodles, replace the frozen noodles with 8 ounces of dry egg noodles, add ½ cup of butter, and leave out the water. Cook on LOW for 30 to 40 minutes or until the noodles are tender.
- Boneless or bone-in chicken thighs may be used in place of the chicken breasts.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freeze leftovers in a freezer-safe container for up to 2 months.
- The nutrition information is an estimate based on the ingredients listed and a serving size of 1 cup. The recipe makes about 8 cups.
Nutrition Facts
Crockpot Chicken and Noodles with Vegetables
Serving Size
1 cup
Amount per Serving
Calories
566
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
15
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Cholesterol
150
mg
50
%
Sodium
902
mg
38
%
Potassium
845
mg
24
%
Carbohydrates
72
g
24
%
Fiber
4
g
16
%
Sugar
2
g
2
%
Protein
41
g
82
%
Vitamin A
2022
IU
40
%
Vitamin C
5
mg
6
%
Calcium
62
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
