Why You’ll Love This Recipe
Hands-Off Cooking : The slow cooker does all the work, leaving you free to focus on other things.
Rich & Creamy Flavor : A blend of broth, cream, and seasonings creates a luscious sauce that coats every bite.
Hearty & Filling : Packed with tender chicken and satisfying noodles, this dish is pure comfort in a bowl.
Customizable : Add veggies, spices, or herbs to make it your own.
Perfect for Leftovers : This dish tastes even better the next day, making it ideal for meal prep.
Ingredients You’ll Need
Serves 6–8
1 lb boneless, skinless chicken breasts (or thighs for extra juiciness)
8 oz wide egg noodles (or your favorite pasta shape)
1 can (10.5 oz) condensed cream of chicken soup
1 cup chicken broth
1/2 cup heavy cream (or whole milk for a lighter option)
1 medium onion , diced
2 medium carrots , sliced
2 celery stalks , sliced
3 garlic cloves , minced
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper
1/4 tsp salt (adjust to taste)
Optional Garnish : Fresh parsley, grated Parmesan cheese
Step-by-Step Instructions
Step 1: Prep the Ingredients
Place the chicken breasts at the bottom of the slow cooker.
Add the diced onion, sliced carrots, celery, and minced garlic on top of the chicken.
Step 2: Add Liquids and Seasonings
In a medium bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, thyme, parsley, black pepper, and salt. Pour the mixture over the chicken and vegetables.
Step 3: Cook
Cover and cook on low for 6–7 hours or on high for 3–4 hours , until the chicken is cooked through and tender.
Step 4: Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
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