Easy Crock Pot Chicken & Noodles

Easy Crock Pot Chicken & Noodles

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1 24 ounce package frozen egg noodles
1 14.7 oz can cream of chicken soup
1 14.7 oz can cream of celery soup
1 stick (1/2) cup butter cut into pieces
1 32 oz chicken broth
1 7 oz. can of diced green chilies (or substitute same size can
of sliced mushrooms)
1 or 2 stalks of celery, diced
Dash of ground black pepper (no salt is needed since the broth &
soups are salty enough)
6 small boneless, skinless chicken breasts or 4 large

Place the chicken breasts in the bottom of crock pot. Spoon soup
over the chicken. Cut butter into several pats and place pieces
evenly over soup. Pour the broth over soup. Place lid on pot
and turn to low. Cook for 6 hours. Remove chicken and tear into
pieces. Add back to pot. Now add noodles, celery and canned
chiles or mushrooms. Season with pepper. Cook for another 2 hours
or until noodles are desired tenderness. I stir a few times
during last 2 hours. (You may want to add more broth to thin out
at the end of cooking, as the frozen noodles thicken the broth)

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