Crockpot Chicken and Noodles
You'll love everything about this creamy crockpot chicken filled with tender egg noodles. It's pure comfort food and a delicious meal!
Servings 6 servings
Calories 659kcal
Equipment
- Large mixing bowl
- 4-6 qt. slow cooker
Ingredients
- 2.5 pounds boneless skinless chicken breasts
- 21 ounces cream of chicken soup (that's two 10.5 ounce cans undiluted)
- 2 teaspoons dijon mustard
- 12 ounce can of evaporated milk
- .87 ounce packet of chicken gravy mix
- 4 cups chicken stock
- 12 ounce 12 oz dry egg noodles OR 16 oz bag frozen homestyle noodles
Instructions
- Spray the crockpot with nonstick cooking spray. Add the boneless, skinless chicken breasts.
- In a large mixing bowl, add the two cans of cream of chicken soup, gravy mix, chicken stock, Dijon mustard, and evaporated milk. Whisk to combine.
- Pour the sauce mixture over the chicken. Add the lid, seal it, and cook on low for 7-8 hours or until the chicken easily shreds.
- Remove the chicken and set it on a plate to cool. Now add the noodles ro the slow cooker, seal, and cook on high for 12-15 minutes.
- ** If you use frozen noodles, cook on low for 45 minutes. **
- While the noodles are cooking, shred the chicken.
- Add the shredded chicken to the crockpot with the noodles. Stir everything together well. Test the noodles to see if they are done. If not, seal and cook another 10-15 minutes.
- Garnish with parsley, serve, and enjoy!
Nutrition
Calories: 659kcal | Carbohydrates: 59g | Protein: 58g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 1235mg | Potassium: 1226mg | Fiber: 2g | Sugar: 10g | Vitamin A: 427IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 3mg