🍗 The Ultimate Creamy Chicken & Noodles
Ingredients
| Item | Quantity | Note |
| Chicken Breast | 1.5 lbs | Boneless, skinless (thighs also work) |
| Chicken Broth | 4 cups (32 oz) | Low sodium recommended |
| Cream of Chicken | 2 cans (10.5 oz) | “With Herbs” adds extra flavor |
| Butter | 1/2 stick (4 tbsp) | Sliced into pats |
| Frozen Egg Noodles | 24 oz bag | Important: Use Reames or similar “thick” frozen noodles |
| Mixed Vegetables | 1 cup | Peas and carrots (optional) |
| Poultry Seasoning | 1 tsp | Or a mix of dried parsley, sage, and thyme |
Instructions
- The Base: Place the raw chicken breasts in the bottom of your slow cooker.
- Layer Up: Pour both cans of cream of chicken soup and the chicken broth over the meat. Add the poultry seasoning and top with the pats of butter. Do not stir yet.
- Slow Cook: Cover and cook on Low for 6–7 hours (or High for 3–4 hours).
- Shred the Chicken: Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
- The Noodles: Add the frozen egg noodles to the slow cooker. Stir them in well. If you are adding frozen vegetables, toss them in now too.
- Final Simmer: Cover and cook on High for another 30–60 minutes. Check every 20 minutes; the noodles are done when they are tender and the sauce has thickened into a rich gravy.
- Season: Taste before serving. Add salt and plenty of cracked black pepper as needed.
Why Frozen Egg Noodles?
You’ll notice this recipe specifically calls for frozen egg noodles (like the Reames brand).
- Texture: Unlike dry pasta, frozen noodles are thick, doughy, and hold up to slow cooking without turning into mush.
- The Thickener: The flour on the outside of frozen noodles acts as a natural thickener for the sauce, giving you that iconic “pot pie” consistency.
Quick Stovetop Version (30 Mins)
If you don’t have all day:
- Use rotisserie chicken (shredded).
- Bring the broth and soup to a boil in a large pot.
- Add the frozen noodles and simmer for 20 minutes.
- Stir in the chicken at the end just to heat through.