Description
A comforting, creamy texture with tender chicken and soft egg noodles, perfect for a busy weeknight dinner that requires almost no active effort.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 10.75 oz can condensed cream of chicken soup
- 1 10.75 oz can condensed cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 8 oz wide egg noodles
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- Salt (to taste)
Instructions
- Place raw chicken in slow cooker, add soups, broth, and seasonings; stir to combine.
- Break noodles in half, scatter on top, add frozen vegetables, and gently submerge noodles.
- Cover and cook on Low for 3 to 4 hours until noodles are tender and chicken is cooked.
- Shred chicken in pot, check consistency, add broth if too thick, and season to taste.
- Top with cheese if using, melt on Warm setting, rest 5 minutes, and serve.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to maintain creaminess. Do not freeze if possible due to noodle texture changes.