Crock-Pot Chicken and Noodles

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 220.1
  • Total Fat: 4.0 g
  • Cholesterol: 78.5 mg
  • Sodium: 355.6 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 28.5 g

View full nutritional breakdown of Crock-Pot Chicken and Noodles calories by ingredient
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Conenien and tasty crockpot meal Conenien and tasty crockpot meal
Number of Servings: 8


    3 to 4 pound cut-up broiler/fryer chicken, skin removed.
    1 large yellow onion, chopped (about 1 1/2 C.)
    half an 8 oz. bag baby carrots
    1-2 stalks celery, sliced (or 1-2 tsp. celery seed)
    1/2 tsp. sea salt
    1/2 tsp. black pepper
    2 cups low-fat, low-sodium chicken broth
    1 pkg. (12 oz.) Ronzoni healthy harvest whole heat egg noodles, wide
    10 oz. pkg. frozen peas, thawed


Makes 8 servings

Place onions, celery and carrots into crock pot. Place cut-up skin-free chicken into crockpot atop vegetables. Season with salt, pepper and poultry seasoning. Add broth. Cover and cook on low 8-19 hours or high 4-5 hours. Set peas into a colander to thaw and drain.

Remove chicken from crock-pot and lay on a platter to cool enough to handle. Turn crockpot to high and add the noodles. Bone and cut-up the chicken pieces. Stir the noodles in the crockpot. Add the chicken meat and stir into the noodles. Add the thawed peas and stir in. Cover and cook additional 30-45 minutes, stirring occasionally.

Number of Servings: 8

Recipe submitted by SparkPeople user SISBECKI.

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