Ingredients:
- 2 cans cream of chicken soup
- 2 cans chicken broth (15 oz each)
- 1 stick butter or margarine
- 1 lb chicken breasts (fresh or frozen)
- 1 package frozen egg noodles (24 oz) – I used Reames.
Instructions:
- In the crockpot, place chicken at the bottom.
- Pour the chicken broth and cream of chicken soup on top of the chicken.
- Top it with a stick of butter.
- Set the crockpot on low for 6-7 hours.
- Take the chicken out and shred it. Put it back into the crockpot.
- Add the frozen noodles and cook for an additional 2 hours.
- Stir every 30 minutes until done.
Tips:
- Customize with your favorite herbs and spices for added flavor.
- For a creamy twist, add a splash of heavy cream or milk before serving.
- Serve with a sprinkle of fresh parsley or grated Parmesan for a finishing touch.
Frequently Asked Questions (FAQs):
Q1: Can I use homemade egg noodles instead of frozen?
Certainly! Adjust the cooking time accordingly if using fresh homemade noodles.
Q2: What other proteins can I use instead of chicken?
Turkey or shredded rotisserie chicken are excellent alternatives.
Q3: Can I prepare this in advance and freeze it?
Absolutely! Prepare the dish up to the point of adding noodles, then freeze. Thaw and cook noodles when ready to serve.
Q4: Can I cook it on high for a shorter time?
Yes, cook on high for 3-4 hours if you’re short on time.
Conclusion:
Crockpot Chicken & Noodles is the epitome of comfort in a bowl. Set it in the morning, and return to a home filled with the aroma of a hearty, slow-cooked meal. Perfect for busy days or when you simply crave a warm and satisfying dish. Enjoy the simplicity and heartiness of this classic comfort food!