Crockpot Creamy Chicken u0026amp; Noodles: Your New Go-To Slow Cooker Recipe
Ingredients
- 4boneless, skinless chicken breasts (or thighs for extra tenderness)
- 1 cancream of chicken soup
- 1 canlow-sodium chicken broth
- 1packet ranch dressing seasoning mix
- ½ cupmilk
- 1 tspgarlic powder
- 1 tsponion powder
- ½ tspblack pepper
- 2 cupsegg noodles (uncooked)
- 1 cupshredded cheddar cheese (optional for added richness)
- fresh parsley (optional for garnish)
Directions
- 1
Prep the Chicken and SaucePlace the chicken breasts at the bottom of the crockpot.In a bowl, mix together the cream of chicken soup, chicken broth, ranch seasoning, milk, garlic powder, onion powder, and black pepper. Stir until smooth and well combined.Pour the sauce mixture over the chicken in the crockpot.
- 2
Slow CookCover the crockpot and cook on low heat for about 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- 3
Shred the ChickenOnce the chicken is cooked, remove it from the crockpot and shred it using two forks.Return the shredded chicken to the crockpot and stir it into the creamy sauce.
- 4
Add the NoodlesAdd the uncooked egg noodles into the crockpot, stirring them into the creamy mixture.Cover and cook on low heat for an additional 30 minutes or until the noodles are tender and fully cooked. If the sauce is too thick, you can add a little more chicken broth or milk to reach your desired consistency.
- 5
Optional Cheesy FinishFor a richer flavor, stir in the shredded cheddar cheese into the mixture and let it melt into the sauce before serving.
- 6
ServeGarnish with freshly chopped parsley and serve hot.