This is an incredible Crock Pot meal. Not only is it hearty, rich and delicious, but it’s also so easy to prepare. Cooking the chicken low and slow for several hours makes it tender and flavorful. The noodles take on the flavor of the chicken and the creamy soup to make the whole pot irresistible. Even your pickiest eater will clean their plate. This is soon to become a new family favorite!

I absolutely love this recipe! I’ve always made it according to the recipe (I always add a bag of mixed veggies, too). Last week I made it with both white and dark meat. My store was out of frozen noodles, but right next to that sad, empty space was a bag of cheese ravioli. Now, I’m a recipe follower, so even this caused me a little angst! But it was wonderful!! They didn’t absorb as much liquid as the noodles, and it was creamy and delicious! It reminded me of a pot pie without crust.


2 cancream of chicken soup
2 canchicken broth (15oz each)
1 stickbutter or margerine
1 lbchicken breasts (fresh or frozen)
1 packagesfrozen egg noodles (24 oz) I used Reames.


In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
Take the chicken out and shred. Put back in crockpot.
Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.

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