Ingredients
Scale
- 2 lbs. boneless skinless chicken breasts
- 21 oz. cream of chicken soup (2 cans)
- 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
- 12 oz. dried extra wide egg noodles
- 1 cup frozen peas
- salt to taste
Instructions
- Place the chicken breasts, onion, and carrots in the slow cooker.
- Add the cream of chicken soup, chicken broth, and seasonings to the pot.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Near the end of the cooking time, prepare the egg noodles according to package instructions without overcooking them.
- Once cooked, shred the chicken using two forks and mix in the peas.
- Drain the noodles and stir them into the chicken mixture. Taste and add salt if needed.
- Serve warm and enjoy your meal!
Notes
For added flavor, consider using cream of mushroom soup instead of cream of chicken.
Adjust the seasonings according to your taste preference for a customized meal.
Ensure to cook the egg noodles just until al dente to maintain their texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Chicken
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg