Description
A comforting, one-pot dish that brings home the magic of family dinners with tender chicken, creamy sauce, and egg noodles.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) chicken broth
- 1 cup frozen peas and carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 oz egg noodles
- Fresh parsley for garnish (optional)
Instructions
- Place the chicken breasts in the crockpot in a single layer.
- Pour the cream of chicken soup and chicken broth over the chicken. Sprinkle in garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken inside the crockpot using two forks.
- Prepare the egg noodles according to package instructions. Drain and set aside.
- Stir in the frozen peas and carrots and the cooked egg noodles back into the crockpot.
- Cover and cook on high for an additional 30 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
This dish pairs well with a light side salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg