Comforting Crockpot Chicken & Noodles

Super Simple, Yet Hearty!

*Laurie’s Note: I choose chicken thighs for this recipe because they have a little more flavor and aren’t as dry as chicken breast. But, you can use whatever part of the chicken you prefer!

Crockpot Chicken & Noodles Recipe

Ingredients

1 package frozen egg noodles, 24 ounces
2 can(s) cream of chicken soup, 14.7 oz. each (sometimes I use 1 can chicken and 1 can cream of celery)
1 stick (1/2) cup butter - cut into pieces
1 can(s) chicken broth, 32 oz. (May want extra to thin out if too thick. The frozen noodles thicken the broth.)
8-10 boneless, skinless chicken thighs
Salt & pepper, to taste
1 tsp Better Than Bullion, optional (I add for a richer chicken flavor)
Mixed vegetables (optional)
Chopped green onions for garnish

Directions

1. Salt & pepper chicken thighs.

2. Place in the bottom of crock pot.

3. Spoon soup over the chicken.

4. Cut butter into several pats and place pieces evenly over soup.

5. Whisk the bouillon with the broth.

6. Pour over soup.

7. Place lid on the Crock Pot and turn to low. Cook for 6 hours.

8. Remove chicken and tear into pieces.

9. Add back to pot.

10. Now add noodles; if adding veggies add now. 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 homemade noodles thicken the broth, which I like.)

11. Sprinkle with green onions and salt & pepper, if needed, and serve. Yum!

*Laurie’s Shopping Note: You can choose to make your own noodles, but you can find a variety of frozen egg noodles in the freezer section of the grocery store.