Description
A comforting blend of tender shredded chicken, bright green broccoli florets, and soft egg noodles in a rich, creamy cheese sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 4 cups fresh broccoli florets
- 8 ounces egg noodles
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- to taste salt
Instructions
- Place raw chicken breasts in the slow cooker with broth, soup, and spices.
- Cook on LOW for 4-5 hours until chicken reaches 165°F and is tender.
- Remove chicken, shred it, and return it to the pot with noodles and broccoli.
- Cover and cook on LOW for 45-60 minutes until noodles are tender.
- Stir in milk and cheese until melted; season with salt and serve.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Store leftovers in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat with a splash of milk to restore creaminess.