This time-saving slow cooker recipe delivers tender shredded chicken, soft egg noodles, and a creamy, savory broth—all with minimal prep. It’s the kind of comforting meal that practically cooks itself.
Ingredients
- 2–3 boneless, skinless chicken breasts
- 1 small onion, diced
- 2–3 cloves garlic, minced
- Salt and black pepper, to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 8–10 oz egg noodles
- Optional: ½–1 cup milk or heavy cream (for extra creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
1. Build the Base
Add the minced garlic and diced onion to the bottom of the slow cooker.
Season the chicken breasts with salt, pepper, thyme, and parsley, then place them on top of the onion mixture.
2. Add the Liquid
Pour the chicken broth and cream of chicken soup over the chicken. Gently stir just enough to combine the liquids—do not fully mix.
3. Slow Cook
Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
The chicken should be very tender and easy to shred.
4. Shred the Chicken
Remove the chicken from the slow cooker, shred it using two forks, then return it to the pot.
5. Add the Noodles
Submerge the egg noodles into the broth, pressing them down so they are fully covered.
Cover and cook on HIGH for 30–40 minutes, or until the noodles are tender.
6. Make It Creamy (Optional)
For a richer texture, stir in milk or heavy cream during the last 5–10 minutes of cooking.
7. Finish & Serve
Stir well, taste, and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Helpful Tips
- Stir once halfway through noodle cooking to prevent sticking
- Add frozen peas or carrots in the last 20 minutes for a veggie boost
- This dish thickens as it sits—add a splash of broth when reheating
Why You’ll Love This Recipe
- 🕒 Minimal prep, maximum comfort
- 🍲 One slow cooker, no extra dishes
- ❄️ Perfect for cold nights or busy days
• • 💛 Creamy, cozy, and family-approved
