Slow-cooker Chicken and Mushroom with Egg Noodles

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 433.1
  • Total Fat: 5.8 g
  • Cholesterol: 177.5 mg
  • Sodium: 840.5 mg
  • Total Carbs: 49.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 47.8 g

View full nutritional breakdown of Slow-cooker Chicken and Mushroom with Egg Noodles calories by ingredient

Number of Servings: 4


    Boneless Chicken Breast tenderloin, 1 1/2 pounds
    Aldi Fit & Active Cream of Mushroom Soup, 2 10.5 oz cans
    Aldi Fit & Active Chicken Broth, 1 cup
    Paprika, 1/4 tsp
    Garlic powder, 1/2 tsp
    Salt 1/4 tsp
    Black Pepper 1/4 tsp
    Reggano Wide Egg Noodle 1.25 cup dry, 4 servings (1/2 bag)


Use a slow-cooker liner instead of greasing.


In a medium bowl mix soup, chicken broth, and seasonings. Place chicken tenderloins in lined slow-cooker and pour soup mixture over them. Cook on High for 4-6 hours or Low for 8-10 hours.

When ready to serve, cook egg noodles according to package directions. Drain and serve with chicken/soup mixture from slow-cooker.

Makes 4 servings.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JOMARIE63.