Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cans (10.5 oz each) cream of chicken soup
- 4 cups low-sodium chicken broth
- 1/2 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 24 oz frozen egg noodles
Instructions
- Layer the Base: Place the chicken breasts in the bottom of the crock pot.
- Add Ingredients: Combine cream of chicken soup, chicken broth, onion, carrots, celery, garlic powder, parsley, salt, and pepper in the crock pot.
- Slow Cook: Cover and set to cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Shred the Chicken: Remove the chicken, shred it with two forks, and then return it to the pot.
- Add Noodles: Stir in the frozen egg noodles. Cover and increase the heat to high; cook for an additional 30-45 minutes, or until the noodles are tender.
- Final Stir: Mix well before serving to blend all the flavors.
- Prep Time: 15 minutes
- Cook Time: 7 hours