chicken and noodles

This chicken and noodles dinner goes above and beyond with creaminess. Your slow cooker makes this big bowl of comfort food easy peasy.

Slow Cooker Extra Creamy Chicken &amp; Noodles

chicken breast

chicken stock

10.75 oz can cream of chicken soup (I use low-sodium)

thyme

heavy cream

oz cream cheese (cubed)

egg noodles (see NOTES)

peas (see NOTES)

mushrooms (optional)

carrots (see NOTES)

Place chicken, stock, soup and thyme in the slow cooker. Stir to blend the ingredients so the mixture is smooth.

Cover and cook on low 3 hours, high 2 hours (the chicken should be cooked at this point)

Add the cream, cream cheese and veggies and cook on low 2-3 hours, high 1-2 hours. Times are approximate since all cookers cook differently.

Add the noodles and cook for an additional 30-60 minutes on either setting.

This simple Chicken and Noodles recipe is filled with chicken, noodles, and lots of veggies to create a creamy, comforting, classic dish that the whole family will enjoy. It’s the perfect hearty meal for cool evenings and is quick and easy enough to make on weeknights.

Chicken and Noodles Recipe

chicken (I used rotisserie chicken)

extra virgin olive oil

onion (diced)

garlic (minced)

carrots

bay leaf

Kosher salt (or sea salt)

black pepper

celery

unsalted butter

all purpose flour

milk

peas (frozen)

herbs (Parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Sauté onion.

In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.

Bring to simmer.

Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.

Add noodles.

Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.

Make roux.

While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.

Add roux and peas.

Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.

Add chicken.

Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.

Garnish and serve.

Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.

A comforting, home cooked meal made right in your slow cooker. Creamy noodles and juicy chicken are cooked in a savory sauce for a meal the whole family will love!

Crockpot Chicken and Noodles

chicken breasts

(or boxes) cream of chicken soup, 10.5 oz each ((don't add water))

parsley

salt

poultry seasoning

garlic powder

butter, (sliced)

chicken broth

egg noodles, (uncooked)

Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices. Add butter slices to the top, and pour in the chicken broth.

Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the pot and shred into large chunks with two forks.

Add the shredded chicken back to the pot along with the dry egg noodles and stir. Continue cooking for 30-45 minutes, until noodles are tender. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1538532628/oiwikizuiw0wxjttgwzl.mp4

Crockpot Chicken and Noodles is a comforting, home cooked meal made right in your slow cooker. Creamy noodles and juicy chicken are cooked in a savory sauce for a meal the whole family will love!

Classic chicken and noodles with vegetables in a creamy, cheesy sauce, all cooked in one pot for easy clean up.

One Pot Creamy Chicken and Noodles

olive oil

yellow onion

celery (sliced)

garlic

Salt & Pepper (to taste)

cream of chicken soup

milk ((fill the chicken soup can))

pasta

cheddar cheese (divided)

Heat olive oil in a 5 quart pot or deep saute pan. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.

Add chicken and season with salt and pepper. Continue to saute over medium heat until chicken is no longer pink on the outside. It does not have to be cooked through since it will continue to cook in the sauce.

Stir in cream of chicken soup, milk (fill the chicken soup can), chicken broth, pasta and dry seasonings.

Bring to a boil, then turn heat down to low. Simmer uncovered for about 20 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.

Once pasta is cooked to al dente, remove from heat and stir in 1 cup of cheddar cheese until melted. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.

Sprinkle with fresh chopped parsley for garnish.

Creamy Chicken and Noodles is one of my families favorite dinners!

Chicken and Noodles

chicken breasts or thighs

Montreal Chicken Seasoning or seasoned salt

6 cups chicken broth

5 cups water

onion

garlic,

egg noodles, uncooked

butter

flour

Season chicken with the Montreal seasoning or seasoned salt. Set aside.

In a large Dutch oven combine the broth and water over high heat. Bring to a boil.

Place the chicken into the boiling water, and reduce heat to medium-low, and boil uncovered for 20-25 minutes, until the chicken is tender, skimming off impurities that rise to the top.

While the chicken is boiling heat olive oil in a large skillet over medium heat. Sauté the onions for 5 minutes until softened. Add in the carrots, celery, salt, pepper and thyme and sauté for another 5 minutes, until vegetables are softened. Add in the minced garlic, cook for 2 more minutes. Remove the pan from the heat and set aside.

Remove the chicken from the boiling broth and shred using 2 forks.

Place the chicken back into the broth and add in the sautéd vegetables and the dry noodles.

Bring back to a boil and cook the noodles for 12-15 minutes, or until desired softness.

When the noodles are almost done cooking,  melt the butter in the same skillet you cooked the vegetables over medium heat. Once melted, whisk in the flour and cook for 1 to 2 minutes until lightly golden. Ladle in 1 cup of the hot broth from the soup, continuing to whisk until well blended. Add in the heavy cream, whisk until smooth and then add this into the soup, stirring until combined and creamy. Bring back to a boil and then turn off the heat.

I can't stop eating this! I used chicken thighs, McCormick Montreal chicken seasoning, and served it over mashed potatoes. My new favorite recipe!

This classic chicken and noodles recipe is made with chicken breasts, veggies, a few seasonings, and egg noodles - a meal the entire family will enjoy.

Slow Cooker Chicken and Noodles

cream of chicken soup ((do not add water))

egg noodles ((will be cooking on the stovetop))

peas

salt to taste ((add at the end of cooking time))

Add the chicken breasts, onion and carrots to the slow cooker.

Add the cream of chicken soup, broth and seasonings.

Place the lid on the slow cooker and cook on LOW For 6 hour or HIGH for 4 hours.

When the cooking time is near up, cook the egg noodles. DO NOT OVER COOK THEM. You want to cook them to al dente. Watch them closely while they cook, left too long to boil and they will fall apart.

Shred the chicken with two forks, add the peas.

Drain the pasta and add to the chicken and sauce. Add salt to taste.

Serve and enjoy!

https://www.youtube.com/watch?v=IMvxQAUZjJA

SLOW COOKER CHICKEN AND NOODLES

You won't want to miss this meal! Great for a Sunday dinner or for company.

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/chicken-and-noodles/

RECIPE:

INGREDIENTS:
2 lbs. boneless skinless chicken breasts
21 oz. cream of chicken soup (do not add water)
4 carrots peeled and sliced
1 cup chicken broth
1 white onion diced
1 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. black pepper
WAIT TO ADD:
12 oz. dried extra wide egg noodles (will be cooking on the stovetop)
1 cup frozen peas
salt to taste (add at the end of cooking time)

INSTRUCTIONS:
Add the chicken breasts, onion and carrots to the slow cooker.
Add the cream of chicken soup, broth and seasonings.
Place the lid on the slow cooker and cook on LOW For 6 hour or HIGH for 4 hours.
When the cooking time is near up, cook the egg noodles. DO NOT OVER COOK THEM. You want to cook them to al dente. Watch them closely while they cook, left too long to boil and they will fall apart.
Shred the chicken with two forks, add the peas.
Drain the pasta and add to the chicken and sauce. Add salt to taste.
Serve and enjoy!

FAN MAIL:

THE MAGICAL SLOW COOKER
SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475

Slow Cooker Chicken & Noodles {A classic crockpot meal!}

This creamy chicken and noodles recipe will quickly become your new favorite go-to meal, you will love this crockpot chicken! It&#x27;s such a yummy meal and can be served over pasta, in a sandwich, or even in a wrap.

Creamy Chicken and Noodles with Bacon

1- 1 1/2 pounds boneless skinless chicken breasts, thawed

Caesar dressing

bacon, cooked

Salt

Pepper

parmesan cheese

Egg noodles

Start off by adding the chicken breasts and...

Start off by adding the chicken breasts and Ceasar dressing to a Ziplock or FoodSaver bag. Allow it to marinate for at least a few hours, preferably overnight.

Spray down your crockpot or add a slow...

Spray down your crockpot or add a slow cooker liner to the inside.

Dump the marinated chicken into your crockpot.

Chop the bacon into bite-sized pieces and add...

Chop the bacon into bite-sized pieces and add them over the top of the chicken.

Top with parmesan cheese, salt, and pepper.

Cover and then cook on high for 3-4...

Cover and then cook on high for 3-4 hours. Serve over pasta, on a sandwich, or in a wrap! Enjoy.

Cook egg noodles according to package directions; drain.

Add butter and parmesan; stir to coat.

Top with creamy chicken mixture.  

Chicken cordon bleu casserole is a creamy indulgence with tender chicken, salty hints of ham, plenty of cheesy goodness and a crispy topping.

Chicken Cordon Bleu Casserole

dry egg noodles

condensed cream of chicken soup

chicken (cooked and cubed)

sour cream

ham (diced)

swiss cheese (shredded)

panko bread crumbs

butter (melted)

thyme leaves

Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.

Cook egg noodles (12 ounces) according to the package instructions just until pasta is al dente. Drain.

In a medium mixing bowl, mix the cream of chicken soup (straight from the 2 can-undiluted) and sour cream (16 ounces). Add chicken (3 cups), ham (1 cup), swiss cheese (1 cup), and cooked and drained noodles, then fold until everything is evenly coated. Pour into prepared baking dish.

In a small bowl, mix the panko (1 ½ cups) and melted butter (1/3 cup). Sprinkle evenly on the top of the casserole.

Bake in preheated oven for 25-30 minutes or until the casserole is heated through.

If the topping hasn&#39;t been browned, place it under the broiler, watching carefully, and broil just until the topping is golden brown.

This Instant Pot chicken and noodles recipe is an easy comforting dish with chunks of tender chicken and noodles in a creamy sauce.

Instant Pot Chicken and Noodles

chicken

egg noodles

mixed veggies (1 bag)

pepper

corn starch

Corn Starch

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

Turn Instant Pot to saute and wait for it to get hot. When hot add the butter. Allow to melt then add the chicken, onion, garlic, salt, pepper, poultry seasoning, and thyme. Cook until chicken turns white.

Turn Instant Pot off and add the veggies. Add the noodles by layering them and breaking apart any big clumps. Add chicken broth and close Instant Pot.

Select manual and set timer for 8 minutes. If you have a newer model Instant Pot, you will not have the manual button. Instead, select the pressure cook button. When timer is up allow a natural pressure release for 5 minutes. After 5 minutes, release any remaining pressure and turn pot off.

After you open the pot, scoop out ½ cup of broth and add it to a small bowl. In the small bowl, mix in cornstarch. Stir until smooth.

Turn Instant Pot back onto saute and add the cornstarch mixture. Stir and allow it to come to a boil. When it comes to a boil turn it off but continue to stir (you don&#39;t want anything to stick).

Silky homemade chicken and noodles are the ultimate nourishing comfort food, and it's easy to make in the crock pot!

Homemade Amish Chicken and Noodles

Salt and Pepper

chicken base

oz Amish style thin egg noodles

Season the chicken inside and out with salt and pepper. Place the chicken in a slow cooker and cover it with water. Set the crock pot to high and cook for 5 hours on high or 8-10 on low. Remove the chicken from the slow cooker and allow to cool slightly, then debone and shred the chicken.

Carefully pour the broth from the slow cooker through a strainer into a large pot. You need enough liquid in the pot to boil all of the noodles, so if needed, add a cup or two of water.

Add the chicken to the pot, then bring the mixture to a boil over high heat. Stir in four tablespoons of the chicken base, dissolve completely, then taste. If the broth doesn't have a strong enough flavor, add an extra Tablespoon or two to taste.

Add the noodles and boil for 8-10 minutes or until noodles are soft. Stir in the butter, if desired, and allow it to melt. The noodles will be soupy, but they'll keep slurping up the broth the longer they sit. Plus, the broth makes a great &quot;gravy&quot; for your mashed potatoes. Feel free to strain extra broth off before serving if you wish. Serve noodles over mashed potatoes or as a side dish.

A bowl of homey comfort food - coming right up! Slow Cooker Chicken and Noodles is a favorite family recipe that can be made as an all-in-one dish. Make this for those nights you need something everyone will love - with just a handful of simple ingredients!

herb and garlic seasoning

cornstarch

Add chicken, broth and seasoning to slow cooker

Cover and cook on high for 3-4 hours or low for 6-8 hours

Remove chicken, shred, and return it to slow cooker

Turn the slow cooker to high

Whisk cornstarch with equal amount of water until smooth, and stir it into slow cooker along with frozen noodles and cream

Cover and continue cooking on high for 30-40 minutes until noodles are cooked and tender

I have used Reames noodles for years. Walmart carries them and so do a lot of other stores in the freezer section of the store. They do cook up well in Crockpot. Just put them in and cook them with everything else. I also add a little poultry seasoning and/or crushed rosemary.

I do not have frozen noodles in our stores. Will it be ok to cook our regular noodles on top of the stove, add them to my slow cooker when done and have the same results ?

Hi Jennifer,,,,,Your recipe for slow cooker chicken and noodles sounds awesome. My only question is where can I purchase frozen egg noodles ? I've never seen them around here and I always use package egg noodles that you boil. Will that make any difference.

All your recipes that I've tried have been great. Thank you for your help. Happy New Year.....

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Top 11 chicken and noodles recipes from across the web

The most viewed chicken and noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Extra Creamy Chicken &a...

Chicken and Noodles Recipe

Crockpot Chicken and Noodles

One Pot Creamy Chicken and Noodles

Chicken and Noodles

Slow Cooker Chicken and Noodles

Creamy Chicken and Noodles with Bac...

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The most viewed chicken and noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine