Categories: Mexican recipes

Slow Cooker Chicken and Noodles

Slow cooker chicken and noodles recipe uses frozen mixed veggies to keep it easy. Just dump in the ingredients and go! It’s a hearty casserole that’s sure to please the whole family.

Course Main Dish – Chicken

Cuisine American – Southern

Ingredients

▢2 pounds chicken breasts, boneless skinless
▢1 cup onion, diced
▢21 ounces cream of chicken soup
▢8 ounces cream cheese, diced
▢1 cup chicken stock
▢1 cups frozen peas and carrots
▢1 pound thin egg noodles, cooked
▢3 tablespoons fresh parsley chopped

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Instructions

Spray the slow cooker with no-stick cooking spray.
Season chicken with salt and pepper to taste.
Place diced onion and chicken the slow cooker.
Put the cream of chicken soup and the cream cheese in a microwave safe bowl
Heat until the cream cheese is softened and blends easily.
Whisk until smooth.
Top chicken with broth, cream of chicken soup mixture, and seasonings.
Cook 6 hours on low or until onions are tender and the chicken is cooked through (165°F).
Remove the chicken breasts from the slow cooker and shred with two forks. Add them back to the liquid along with the mixed vegetables and cooked egg noodles.
Cook on low an additional 30 minutes.
Top with parsley and serve.

Notes

Storage:

In the crockpot, this chicken and noodles dish can stay warm all evening—if you need it to. Once the last family member has finally eaten dinner, let it cool down a bit.

Then, scoop the extras into an airtight container and refrigerate or freeze them. In the fridge, the yummy meal will last for up to four days. However, you can stretch it to three months by using the freezer.

To reheat:

Leftover crockpot chicken and noodles is easy to reheat in the microwave or on the stove over low heat. Just make sure to let it thaw in the fridge, first, if it’s frozen.

Tips:

Don’t add dry egg noodles to the crockpot. There’s not enough liquid in the recipe to cook them, so your dinner will be crunchy—and not in a good way!
For extra juicy, tender chicken, store it in the fridge in a brine solution. Use one-quarter cup of salt per four cups of water in a large Tupperware. The best part is that you can do this straight from the store—no more leaky, sticky chicken packages dirtying up your fridge!
If you don’t feel like cutting an onion, buy one pre-diced from the grocery store. The packages are usually near the fresh produce section.
Chewing gum while cutting an onion prevents some peoples’ eyes from watering up! It’s worth a try if you can’t help but cry!
The cream cheese melts faster and more evenly when you dice it up, first.