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Crockpot Chicken & Noodles by


1 (24oz.) frozen egg noodles
2 (14.7 oz.) cans cream of chicken soup ( or 1 chicken and 1 celery)
1 stick butter, cut into pieces
1 (32 oz.) carton chicken broth, may need more as noodles thicken broth
mixed vegetables, optional
Chicken bouillon, optional
6 small boneless, skinless chicken breast or 4 large
salt and pepper to taste


Salt and pepper chicken breast and place in bottom of crockpot. Spoon soup over the chicken. Cut butter in several pats and place evenly over soup. Whisk the bouillon with the broth and pour over soup. Place lid on pot on turn onto low. Cook for 6 hours. Remove chicken and cut into pieces. Add back to pot. Add noodles and vegetables. Cook another 2 hours until noodles are tender. Stir a few times during the 2 hours. Salt and pepper if needed and serve.

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