This chicken and noodles recipe made in the crockpot is a wonderfully easy soup to cook while at work or on a busy day. It can be made more soupy with added broth, or sometimes I like to thicken the liquid with a little water and cornstarch mixture and let it cook until thickened. Then it is good served over mashed potatoes!
Ingredients
- skinless, boneless chicken breast halves: 4 piece
- water: 6 cups
- onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped, optional)
- salt and pepper: (to taste)
- frozen egg noodles: 1 pack (12 ounce pack)
Metric Conversion
Stages of cooking
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Place chicken, water, onion, celery, salt, and pepper into a slow cooker. Set temperature to Low and cook for 6 to 8 hours.
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When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm.
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Turn the slow cooker up to High and stir in frozen egg noodles. Cook until noodles are tender then return chicken pieces to broth. Adjust seasonings to taste.
