Slow Cooker Chicken and Noodles
A comforting dish that combines tender chicken with savory egg noodles in a creamy sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Total Time: 250 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- 2 chicken breasts
- 4 cups egg noodles
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cups mixed vegetables (carrots, peas, corn)
- 2 tablespoons soy sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Sauté the onions: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Cook the chicken: Place the chicken breasts in the skillet. Cook until browned on both sides, roughly 5 minutes per side.
- Simmer the broth: Pour in the chicken broth, bringing it to a gentle simmer. After it starts simmering, reduce the heat to low.
- Add vegetables and soy sauce: Add the mixed vegetables and soy sauce to the skillet. Cover and cook for about 20 minutes or until the chicken is cooked through to an internal temperature of 165°F.
- Shred the chicken: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken back to the skillet.
- Combine cream and noodles: Stir in the heavy cream and cooked egg noodles, mixing until everything is well combined.
- Season and serve: Taste and season with salt and pepper as desired. Serve warm and enjoy!
Notes
Avoid overcooking the chicken and use fresh ingredients for the best flavor.