Ingredients and Variations
Chicken – Fresh boneless, skinless chicken breasts or chicken thighs work well in this recipe. You can also use cooked chicken or leftover turkey with no additional changes to the recipe.
Sauce – We use condensed soups in this recipe as they hold up well to the heat of a slow cooker (fresh dairy can curdle in a slow cooker). Cream of chicken is our first choice but cream of celery works well too.
Vegetables – Frozen mixed vegetables need no prep, making this meal extra fast!
If you’ve got fresh vegetables in the refrigerator, add them to the slow cooker to bulk up the meal even more. If using fresh veggies, you’ll want to steam them first, or add them earlier so they cook through.
Egg Noodles – The noodles are what make this soup so hearty. Frozen egg noodles like the Reames brand can go straight into the pot. This recipe hasn’t been tested with dry egg noodles, however, they won’t soak up as much liquid so you’ll want to reduce the liquid slightly if using dry pasta.
Variations
- Add your own veggies (like carrots, green beans, corn, peas). Steam them before adding for the best results.
- Season to your liking with onion powder, garlic powder, poultry seasoning or a sprinkle of dried rosemary.
- Feeling more like dumplings instead of noodles? Make crockpot chicken and dumplings with refrigerated biscuits, or make old fashioned chicken and dumplings.
Recipe:
- Cook the chicken, onion, broth, and chicken soup in a crock pot on high heat for 3 hours.
- Remove the chicken and shred. Add back to the slow cooker with veggies & frozen egg noodles.
- Cook until noodles are cooked through (as per the recipe below).
Noodle Notables
- This recipe is designed to allow frozen egg noodles to be cooked in the broth. Using other noodles may not have the same consistency. The noodles soak up the liquid (and flavor of the broth) while the starches help to thicken the sauce.
- If you don’t have frozen noodles make homemade egg noodles.
- This dish is thicker than a soup, you can add more broth to reach desired consistency.
- If using noodles or pasta other than frozen egg noodles, you may need to reduce the liquid in the recipe and the sauce can be thickened with a slurry.
- Dry pasta doesn’t always cook well in the slow cooker and can become mushy, pre-cook the noodles and add to the dish before serving.
That’s It! Enjoy!
Original recipe available at 