Prep time: 10 mins | Cook time: 6–8 hours (Low) | Servings: 6
Ingredients
- The Protein: 1.5 to 2 lbs boneless, skinless chicken breasts or thighs.
- The Noodles: 1 lb thick, frozen egg noodles (like Reames brand) or dried wide egg noodles.
- The Creamy Base:
- 2 cans (10.5 oz each) condensed cream of chicken soup.
- 1 stick (1/2 cup) unsalted butter, sliced into pats.
- 4 cups chicken broth.
- Aromatics & Seasoning:
- 1/2 tsp garlic powder.
- 1/2 tsp onion powder.
- Salt and black pepper to taste.
- Fresh parsley for garnish.
Instructions
- Layer: Place the chicken breasts at the bottom of the slow cooker.
- Season: Sprinkle the garlic powder, onion powder, salt, and pepper over the chicken.
- Add Liquids: Pour both cans of cream of chicken soup and the chicken broth over the meat. Do not stir yet.
- Butter: Top the mixture with the pats of butter.
- Slow Cook: Cover and cook on Low for 6–7 hours.
- Shred: Remove the chicken, shred it with two forks, and return it to the pot.
- Add Noodles: Stir in the egg noodles. Cover and continue cooking on Low for 45–60 minutes (or until noodles are tender).
- Finish: Stir well to combine the thickened sauce with the noodles and chicken. Garnish with fresh parsley before serving.