Description
A comforting dish of tender chicken and creamy egg noodles, perfect for chilly evenings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups of chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 package (12 oz) egg noodles
- 1 cup of frozen peas and carrots
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Place the chicken breasts in the bottom of the Crockpot.
- Pour the chicken broth and cream of chicken soup over the chicken.
- Season with garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Add the frozen peas and carrots and the egg noodles to the Crockpot about 30 minutes before serving.
- Stir well to combine.
- Shred the chicken with two forks and mix back into the dish.
- Serve warm.
Notes
Customize with fresh vegetables or different noodles as desired. Make-ahead by preparing ingredients early in the day.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg