Slow Cooker Chicken and Noodles

Slow Cooker Chicken and Noodles

100
KathyLP 0

"This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Then it is good served over mashed potatoes! Enjoy!!"

Ingredients

8 h 30 m {{adjustedServings}} servings 311 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
  2. When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

100
  1. 133 Ratings

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This was a good soup. I used 2 cans of chicken broth with 2 cups of water and I also threw in a chicken boullion cube. I added 16 oz of frozen mixed veggies and just cooked my dry egg noodles ...

GREAT - here were my modifications....followed recipe but used chicken broth instead of water and added 1 tbls poultry seasoning. PERFECT. Other personal notes....4 breast halves were too much...

I made this first about a month ago and forgot to rate it. I've made it several times since then and made it different every time. Its super yummy and cheap, too for skinny-wallet-times. I added...