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Ingredients
Scale
- 1 1/2–2 pounds boneless, skinless chicken breasts
- 2 cans (or boxes) cream of chicken soup, 10.5 oz each (do not add water)
- 1–2 tsp dried parsley
- ½ tsp seasoned salt
- ¼ tsp poultry seasoning
- ¼ tsp garlic powder
- 1/2 stick butter, sliced
- 3 1/2 cups chicken broth
- 8 oz. uncooked egg noodles
Instructions
- Place chicken in the crockpot.
- Add cream of chicken soup over the chicken without adding water.
- Season the dish with parsley, seasoned salt, poultry seasoning, and garlic powder.
- Top with sliced butter.
- Pour chicken broth over all ingredients.
- Cook on low for 5-6 hours or high for 3-4 hours.
- Shred chicken after cooking.
- Add egg noodles and stir to combine.
- Continue cooking for an additional 30-45 minutes until noodles are tender.
Notes
For enhanced flavor, consider marinating the chicken overnight in spices.
Adjust the chicken broth for preferred sauciness.
To achieve a creamier texture, add more cream of chicken soup.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg