Check out this easy crockpot chicken and noodles recipe that you can make with just 5 ingredients.
Before we dive right in, let’s first see what a crockpot is. A crockpot is basically a slow cooker. It is used to cook stuff at very low temperatures compared to other techniques of cooking like baking and frying that reach 300 degrees Fahrenheit.
If you want to use a normal recipe in a crockpot, you have to change a few things and make sure you’re using a little less water. This is because the water in a crockpot hardly escapes compared to techniques like boiling where water evaporates in seconds.
This recipe was made to fulfill a certain kind of convenience and this is why it is so easy.
Ingredients
- 300 grams of cream of chicken soup
- 400 grams of chicken broth
- 1 cup water
- 1 teaspoon dried parsley
- ¼ teaspoon each of freshly ground black pepper and garlic powder
- 500 grams of chicken breast
- 340 grams of uncooked extra-wide egg noodles
Steps to follow for the crockpot chicken and noodles
Firstly, combine the condensed soup, broth, water, parsley, pepper, and garlic powder in a slow cooker. To mix the ingredients, whisk them together. Cook on LOW for 4 hours or HIGH for 2 hours after adding the chicken to the slow cooker.
Set the chicken aside after removing it from the slow cooker.
Then increase the slow cooker’s temperature to HIGH and add the noodles. Cook for another 10 minutes on HIGH, covered (or until pasta is still a bit firm, but almost done).
Lastly, ice the chicken or shred it with two forks while the noodles are frying. Return the chicken to the slow cooker, toss in the noodles and sauce, and simmer until the pasta is done, about 15 minutes (about 5-10 more minutes). Keep an eye on the noodles to prevent them from becoming overdone and gummy. Serve!
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Also, if you have enjoyed this recipe, please check out our best healthy comfort food recipes.
5 Ingredient Crockpot Chicken And Noodles
Print RecipeIngredients
- 300 grams of cream of chicken soup
- 400 grams of chicken broth
- 1 cup water
- 1 teaspoon dried parsley
- ¼ teaspoon of freshly ground black pepper
- ¼ teaspoon of garlic powder
- 500 grams of chicken breast
- 340 grams of uncooked extra-wide egg noodles
Instructions
Firstly, combine the condensed soup, broth, water, parsley, pepper, and garlic powder in a slow cooker. To mix the ingredients, whisk them together. Cook on LOW for 4 hours or HIGH for 2 hours after adding the chicken to the slow cooker.
Set the chicken aside after removing it from the slow cooker.
Then increase the slow cooker’s temperature to HIGH and add the noodles. Cook for another 10 minutes on HIGH, covered (or until pasta is still a bit firm, but almost done).
Lastly, ice the chicken or shred it with two forks while the noodles are frying. Return the chicken to the slow cooker, toss in the noodles and sauce, and simmer until the pasta is done, about 15 minutes (about 5-10 more minutes). Keep an eye on the noodles to prevent them from becoming overdone and gummy. Serve!
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