Crockpot Chicken and Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can cream of chicken soup1 can cream of mushroom soup3 large boneless, skinless chicken breasts1 bag Reames Egg noodles (freezer section)1tbsp dried parsley1 tbsp dried thymesalt and pepper to taste1/4 tsp tumeric4 cups low sodium 98% ff chicken brothoptional: 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion
1. Place chicken breasts (frozen or thawed) in crock pot. Cover with cream soups and chicken broth. Cook on high 4-6 hours or until meat thermometer reads 165 degrees F.
2. When chicken is cooked, remove to plate. Shred chicken and return to crock pot. Add seasoning and stir to combine. Reduce heat to low.
3. In separate pot on stove, cook egg noodles according to package directions. Drain. Combine noodles and chicken mixture together in large pot. Serve immediately.
Serving Size: makes about 15 one cup servings
2. When chicken is cooked, remove to plate. Shred chicken and return to crock pot. Add seasoning and stir to combine. Reduce heat to low.
3. In separate pot on stove, cook egg noodles according to package directions. Drain. Combine noodles and chicken mixture together in large pot. Serve immediately.
Serving Size: makes about 15 one cup servings
Nutritional Info Amount Per Serving
- Calories: 166.3
- Total Fat: 4.1 g
- Cholesterol: 42.3 mg
- Sodium: 1,416.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.0 g
- Protein: 15.2 g
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