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, diced onion, and sliced carrots into the slow cooker.
- Pour in the cream of chicken soup, chicken broth, and sprinkle the seasonings over the top.
- Cover the slow cooker and cook on LOW for 6 hours or HIGH for 4 hours.
- Near the end of the cooking time, prepare the egg noodles on the stovetop until al dente, being cautious not to overcook.
- Once cooked, shred the chicken in the slow cooker using two forks and stir in the frozen peas.
- Drain the egg noodles and incorporate them into the slow cooker mixture. Season with salt to taste.
- Serve the dish hot and enjoy!
Notes
You can substitute cream of mushroom soup if desired.
Feel free to add other vegetables like celery or bell peppers for extra flavor and nutrition.
Adjust seasoning to your taste preference before serving.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg