Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 4 to 6 Servings
I will never get tired of recommending this recipe to my friends. If you want to serve only the best for your loved ones, then you have got to give this very comforting chicken and noodle dish a try! I hope you all love it. Enjoy!
Ingredients:
1 stick (½) c butter – cut into pieces
6 boneless, skinless chicken breasts or 4 large
1 can chicken broth, 32 ounces; may want extra to thin out if too thick. The frozen noodles thicken the broth.
1 pkg frozen egg noodles, 24 oz.
2 can cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 teaspoon Better Than Bullion, optional; I add for a richer chicken flavor
salt & pepper, to taste; can add some parsley too if desired
mixed vegetables, optional; I didn’t use this time
Directions:
Season the chicken breasts with salt and pepper, then rub each until well coated.
Arrange the chicken breasts into the Crockpot.
Pour the soup on top of the chicken and spread it evenly.
Slice the butter into small pieces, then place them on top of the soup layer.
In a mixing bowl, add broth and bouillon. Stir until well blended.
Pour the mixture on top of the soup.
Cover the Crockpot and cook for about 6 hours on a low setting.
Remove the chicken breasts from the pot, then use two forks to shred them into small pieces.
Put the shredded chicken back into the pot along with the noodles. You can also add the vegetables if you’re adding them.
Cover the pot and cook the noodles for 2 more hours or until al dente. Add more broth if needed.
Add freshly chopped parsley and stir until well mixed. Add more seasonings if needed.
Serve and enjoy!
[penci_recipe]