Description
A comforting crockpot dish with tender chicken, creamy broth, soft egg noodles, and sweet peas and carrots.
Ingredients
Scale
- 4 chicken breasts
- 2 cups of chicken broth
- 1 cup of cream of chicken soup
- 1 cup of frozen peas and carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Egg noodles (about 12 oz)
Instructions
- Place the chicken breasts in the crockpot. Pat them dry and season lightly with salt and pepper if desired.
- In a bowl, mix together the chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper, then pour over the chicken. Stir a little so the soup mixes into the broth.
- Cover and cook on low for 6–8 hours or until the chicken is cooked through and tender. The meat should pull apart easily with two forks.
- About 30 minutes before serving, shred the chicken in the crockpot and add the frozen peas and carrots. Cook the egg noodles according to the package instructions, then stir into the crockpot before serving. Stir well so the noodles absorb some of the creamy sauce.
Notes
For a thicker sauce, remove a cup of the hot liquid, whisk in 1–2 tablespoons of cornstarch, then stir back into the crockpot. You can use frozen chicken breasts, but increase cook time slightly.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 80mg