Slow Cooker Chicken and Noodles

Slow Cooker Chicken and Noodles

93 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    8 h
  • Ready In

    8 h 30 m
KathyLP
Recipe by  KathyLP

“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!!”

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Ingredients

Adjust Servings

Original recipe yields 6 - 1 cup servings

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Directions

  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.

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Reviews (93)

Rate This Recipe
PULLEYHEATHER
194

PULLEYHEATHER

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 on the stove and added them that way. It's much faster! I thickened this with some cornstarch. Oh, and I added 1 tsp each of celery salt and garlic powder. I thought it had a very nice flavor and was not at all bland.

WANDAE7
147

WANDAE7

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, next time I'll use three. I thickened mine with flour - took quite a bit, but came out perfect.

AMY509
136

AMY509

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 some baby carrots and thickened it a little and we ate it just like soup with crackers. Winter comfort food. This recipe is part of my base menu from now on....

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 42 g
  • 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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