This Slow Cooker Creamy Chicken and Noodles is a comforting, family-friendly dish that’s as easy as it is satisfying. With tender shredded chicken, buttery egg noodles, and a rich creamy sauce, it’s perfect for busy weeknights or cozy weekend dinners.
Ingredients:
- 1.5 to 2 lbs boneless skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup (or use a second can of cream of chicken)
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 8 oz egg noodles
- 1/2 cup sour cream
- Fresh parsley, for garnish (optional)
Instructions:
- Add Ingredients to Slow Cooker: Place the chicken, both cans of soup, chicken broth, garlic powder, onion powder, and pepper into the slow cooker. Stir lightly to combine.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and fully cooked.
- Shred Chicken: Remove the chicken and shred it using two forks. Return it to the slow cooker.
- Add Noodles: Stir in the uncooked egg noodles. Cover and cook on high for another 20-30 minutes, or until noodles are tender. Stir occasionally to prevent sticking.
- Finish: Once noodles are cooked, stir in sour cream until smooth and creamy. Adjust seasoning if needed.
- Serve: Garnish with freshly chopped parsley if desired, and serve warm.
Why You’ll Love This Recipe:
- Dump-and-go convenience
- Creamy, hearty, and comforting
- Great for leftovers
- Customizable with added veggies or seasonings
Tips:
- Stir occasionally during the noodle cooking step to prevent clumping.
- Add peas, carrots, or mushrooms for extra nutrition.
- For a thicker consistency, reduce the broth slightly.
Perfect for a cold night or when you just want something hearty and homemade, this Slow Cooker Creamy Chicken and Noodles is pure comfort in a bowl!
