How to make: Crock Pot Chicken and Noodles

chicken breasts

🥗Healthier: skinless chicken thighs

💰Cheaper: bone-in chicken pieces

Thighs are lower in fat and bone-in pieces are often less expensive.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: canned vegetable soup

Homemade broth is lower in sodium and can be more flavorful.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles add fiber, while pasta is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine can be a cost-effective substitute.

Place chicken breasts in the bottom of a 5-6 quart oval crockpot, then evenly top with the cream of chicken soup.

Sprinkle salt, pepper, poultry seasoning, garlic powder and onion powder evenly on top.

Add butter slices to the top, then pour in the chicken broth.

Cook over low heat for 5-6 hours, or high heat for 3-4 hours.

Remove the chicken from the pot and shred into chunks with two forks (do not remove any liquid from the pot).

Add the shredded chicken back to the pot along with the dry egg noodles and stir.

Cover and continue cooking for 30-45 minutes, until noodles are tender. If necessary, add additional chicken broth or a splash of milk to thin out the mixture.

Serve and top with dried parsley (optional).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens