Slow Cooker Chicken and Noodles

Prep Time10

Cook Time3 30

Total Time3 40

Servings: Servings

Season the chicken with garlic powder, onion powder, salt and pepper. Then, place in the slow cooker.
2 pounds boneless skinless chicken, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
In a large measuring cup, whisk together the broth, water, cream of chicken soup, and chicken base if using. Pour the mixture over the chicken.
4 cups low-sodium chicken broth, 2 cups water, 21 ounces cream of chicken soup, ½ teaspoon chicken base
Cook on HIGH for 2-3 hours or LOW for 4-5 hours. The chicken should reach an internal temperature of 165°F on an instant read thermometer.
Remove the chicken and shred with two forks. Add the chicken back to the slow cooker along with frozen egg noodles and vegetables. Stir to combine.
24 ounces frozen egg noodles, 10 ounces frozen mixed vegetables
Cook for an additional 60-90 minutes or until the egg noodles are cooked through. Stir every 20-30 minutes. Serve warm!

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of chicken and noodles. Actual calories will vary.
Makes about 8 cups depending on the size of the chicken breasts.
The chicken base is optional. It adds a lot of flavor but also a lot of sodium. For a lower sodium dish, look for low-sodium or sodium-free broth and cream of chicken soup.

Nutrition Facts

Slow Cooker Chicken and Noodles

Serving Size

1 cup

Amount per Serving

Calories

566

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

150

Sodium

902

Potassium

845

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

2022

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.