Comforting Chicken & Noodles Crock Pot


    Ingredients

    2 cancream of chicken soup
    2 canchicken broth (15oz each)
    1 stickbutter or margerine
    1 lbchicken breasts (fresh or frozen)
    1 packagesfrozen egg noodles (24 oz) I used Reames. +

    INSTRUCTIONS


    In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
    Take the chicken out and shred. Put back in crockpot.
    Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)

143 comments:

Unknown said...

sounds yummy

Loren Sands said...

gonna try it

darla57 said...

This sounds really good, I will definitely try it.

Unknown said...

Always looking for new recipes to try in the crockpot. Looks tasty can't wait to try this one.

Cassie Long said...
This comment has been removed by a blog administrator.
Cassie Long said...

my*

Larry Myers said...

Looks very yummy I'm gonna try this

Amy Daniels said...

I've gotta try this for my family!

Unknown said...

Definitely will try it!

Unknown said...

Definitely will try it!

Brenda Lovell said...

Can't wait to try this! Sounds so easy.

Donna shultz said...

sounds easy and looks tasty

Janie Jacks said...

dont the noodles get gummy?

Julie B said...

that's what I wondered, Janie Jacks. Maybe add them later in the process?

Leisa Doren said...

Love these recipes.

Leisa Doren said...

Love these recipes.

Laura Vancil said...

I'll give this one a try for sure . . . .

Beverly Hoffman said...

Yum. Must try

Denise Cranson said...

No spices, no garlic or onions, not even a little poultry seasoning? Sounds bland to me, I would have to jazz it up with some flavor but it seems like a decent basic recipe to start with.

Pam Blessman said...

Sounds easy enough. Thanks!

Linda Barthuly said...

So... the ramen noodles are frozen/uncooked? do you add the spices from the noodle package?

Dee Lewis said...

Linda Barthuly - not Ramen noodles, Frozen Egg Noodles - the brand this person uses is REAMES. REAMES EGG NOODLES

Pegasus said...

How about adding seasoning and some veggies?

Leslee Jones said...

This was delicious! Thanks for sharing!

Dina Francia said...

Want to try this, sounds good. It's not right that you posted somebody elses picture & recipe and called it your own.

Dina Francia said...

Want to try this, sounds good. It's not right that you posted somebody elses picture & recipe and called it your own.

Linda Tator said...

Looks yummy.

Linda Tator said...

Looks yummy.

Michele Kelly said...

Exited to try this!

Unknown said...

Yummm.

eclose0923 said...

This sounds really good. I'll try it tonight!

Unknown said...

Do the noodles have to be frozen or can they be dried

Unknown said...

Don't know about frozen noodles - never used frozen, only dried noodles. can we use them?


Unknown said...

Looks delish!

Jessica Young said...

im gonna try this

Christen'sFamily said...

Yum

Pam Adams said...

Does the chicken need to be precooked or raw? Whole breasts or cut up? In the pix it looks shredded...

Richard Sanders said...

What if we can not get frozen egg noodles? Would it work with just regular, thick egg noodles?

Jerry G. said...
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Rashelle Medcalf said...

Just got done getting the ingredients to cook it

Rashelle Medcalf said...

Just got done getting the ingredients to cook it

Angela Monk said...

sounds so good

jojo said...

I've been using this recipe for months and it is excellent! The reames frozen noodles are a must. So good!

Billene Vigil said...

Making it right now

Billene Vigil said...

Making it right now

Denise said...

I think I would add a bag of frozen veggies and dry egg noodles. I have used regular dry noodles in my lasagna with wonderful results so I think it would work here too.

Unknown said...

I would like a few diced carrots in this recipee & maybe an onion, bay leaf, other wise sounds great

Unknown said...

I would like a few diced carrots in this recipee & maybe an onion, bay leaf, other wise sounds great

Wendy Clark said...

I have never heard of frozen noodles. Is this recipe from USA?

Loretta Thomas said...

All sounds good, just a question cccncerning the noodles. Can I use regular egg noodles?

Unknown said...

In the crockpot now! ☺

Ryan Brenneman said...

The frozen noodles are awesome. All of you wanting to use dry noodles will miss out. Go to the freezer section and get the Reames egg noodles. The homestyle ones. Do it. I use them all of the time. The only thing I question is the butter. Is that to make it creamier? I'm making it right now. I just added the noodles. It seems strange that I have to wait two more hours. I'm going to do it though.

Keri Embree said...

In my crock pot now but cut it down to half

Unknown said...

I made this over the weekend. Was a little skeptical on the stick of butter, but I made it just as you suggested. Turned out great!! It was a huge hit with my husband. Thank You!!

Patti Bolt said...

Just put mine in the crockpot, dinner with the kids and grandkids tonite

Patti Bolt said...

How long did everyone cook the chicken before shredding it and putting the noodles in? The recipe says 6-7 hours

Lou said...

Is this a soup or does it thicken up?

Lou said...

Is this a soup or does it thicken up?

adam said...

I'm making it now and it definitely thickens up.

ablehs said...

Has anyone tried dumplings?

SandyD said...

Made this today - absolutely delicious! I definitely would use the frozen noodles (and I never have before) - they are like home made. And yes - it is thick - not soupy.

Unknown said...

I made this today and it was awesome and my family ate it up. It was perfect just as it was I did however add salt and pepper to it. Now because our walmart doesn't carry frozen noodles I had to by the dry and because of that I had to add some water to it (I figured the frozed noodles as they defrost adds moisture to it) but it did not effect the flavor at all. Now is you want to add veggies or spices to it to each his own but it is perfect just like it is. I did get a baquette bread to go with it and that was a perfect addition. Definitely will be make this more.

Patti Bolt said...

I made this last week, 3 adults and 5 grandkids, no leftovers, everyone loved the meal. Making this again today, with only 1 daughter and 2 grandkids, will hopefully have leftovers today lol

ASuz said...

If you go to reamesfoods.com, you can put in your US zip code and find out where to buy the frozen egg noodles. In the Washington, D.C. area, they are sold at Harris Teeter.

RLS said...

No Pinterest? You might want to consider

RLS said...

No Pinterest? You might want to consider

American Legion Post 67 said...
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Karen M said...

Is there a substitute for the noodles? I can't find them at my walmart?

Unknown said...
This comment has been removed by the author.
Tanisha Singh said...
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Unknown said...

The recipe calls for 2 15 oz. cans of chicken broth. How many oz.'s for the cream of chicken soup???

Peg McGrath said...

Karen - Try your grocery store. The noodles are in the frozen section.

Nancy Sloan said...

Making it now!! Also making 7-Up biscuits to go with it!! Yummy

Candy Ramirez said...

These people need to go back and READ the whole recipe. It says add noodles AFTER chicken is cooked and shredded and put back in crockpot. I found the frozen egg noodles at Wal-Mart. I think they just forgot to add "season to taste".77

Anne said...

I am making this now for the first time. I have no problem adding pepper but I would wait to add the salt until you've tried this recipe. Cream of chicken soup and chicken stock are both loaded with sodium so there may be enough for most people. I know the recipe for cheesy potatoes that most people have had calls for cream of chicken soup, cheese etc. We never add salt to that recipe and it is not bland. Here goes!

Anne said...

FOLLOW UP: I made it yesterday and it is delicious. I added pepper and thought the salt content was okay. Those who want more can add it at the table. It is in no way "under salted". I could see adding a bag of peas and carrots or serving them on the side for picky eaters. 😉 Also, I used the chicken stock that comes in gel pods. It called for adding 3 1/2 cups of water so my "chicken stock" was 28 ounces instead of 30 and the consistency was still good.

Unknown said...

so i was going off of memory and added the egg noodles with everything else..;-( is that going to mess up the noodles?
Do I need to add more at the two hour mark?

Unknown said...

Sounds.like a great dinner. Thank you for how to and instructions

Cindy Hall said...

Might even be good with gnocchi. I'm going to try it. I usually make my own noodles, if I make them and freeze them, do you think it will work

Cindy Hall said...

Might even be good with gnocchi. I'm going to try it. I usually make my own noodles, if I make them and freeze them, do you think it will work

Kingdom_Seeker said...

I've never heard of frozen noodles, is that common?

Kingdom_Seeker said...

I've never heard of frozen noodles, is that common?

Cathy Barton said...

I've made this twice before and always used the frozen egg noodles but I couldn't find them in the store I was at yesterday and hubby wouldn't go to another so I bought the dry ones. Wish me luck . I also use more children than it calls for because they like a lot. This recipe is one my whole family will eat and believe me that's no easy feat.

Unknown said...

Absoultely AWESOME! Love, love, love it both for the taste and ease! Don't remember what brand of noodles, just had hubby pick up a bag of frozen ones.

Unknown said...

One of my co-workers brought some in for me to taste. Simply amazing. I've stopped looking for a chicken and egg noodle recipe. This is the one for me.

Dannyboy said...

Reames frozen noodles in the south (GA) are in Publix grocery stores. I bought some today but had to ask where they were...

Sheri Manich said...

This sounds really good. I think I'm going to make it tomorrow. Not sure I can use a whole stick of butter, that just seems like a lot I'll cut that in half and maybe add an onion. :)

Aunt Jennifer said...

Oh my goodness, people! Read the directions and don't post until you've made the recipe so others can get an actual "review". No one wants to have to siphon through fifty messages of "Yummy!". Or, "I want to try this". Or, a myriad of other similar posts. There's only a handful of actual reviews on this one. By the way, the recipe directions are pretty straightforward. You could not have shredded chicken until it is cooked.

Sheri Manich said...

I made this today, REALLY good. I made changes, but I usually do with all recipes. I used vegetable broth (I think it's more flavorful) and used no butter (just my preference) I also added onions, frozen peas and corn. It is pretty straight forward and simple recipe, but for an unexperienced cook I totally understand the questions. No need to be-little anyone. I hope y'all try it, it's def YUMMY! :)

Emerald said...

Oh My Goodness, this is fantastic! I did add frozen peas too! The butter is the magic! Make this, use canned chicken or dark meat, it will all be great!

Jenna Amacher said...

So do you cook the chicken first?

Diane Cope said...

I'm going to make this tomorrow, it looks good.

Vermil John said...
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Darry Penoy said...
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Vermil John said...
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Unknown said...

For all of those asking about cooking the chicken. The fecipe does say to cook the chicken for 6-7 hrs then shred it& return it to the crockpot. You didn't finish reading the instructions

Dway Elle said...
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Eve Ame said...
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Claris Kray said...
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Unknown said...

Looks delicious

silverfairy333 said...

Looks delicious

DEANNA RODGERS said...
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duncawal495 said...
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Charles zina said...

I would make this

Tonia Owens said...

Has any one used chicken thighs instead? Did it come out the same?

andrea jean said...
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howaya said...

Nice basic recipe of comfort food you can embellish any way you want.

Floren joy said...
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its good noodle picture . I tried . teste is wonderful. thankyou for shearing. online food delivery

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duncawal495 said...
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Unknown said...

Yummy mm

C.H. Armstrong, Author said...

This looks great. To answer a few questions, the chicken is raw; and frozen would probably work just as easily as thawed. The egg noodles are in the frozen food section. They're thick and, if you follow the directions and add at the end, I"m pretty sure they won't gum up.

I'm going to try this recipe, but I'm going to add diced celery and carrots. Maybe some onion, too. My favorite aunt made a variation of this recipe, and it was our FAVORITE recipe as kids.

Rosie Webster said...

This is delicious! I used 1 can cream of chicken and 1 can cream of mushroom, instead of 2 cream of chicken. I added salt pepper and dehydrated onion. This was my first experience of using the reames frozen noodles, and I will definitely use them in the future.

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Jayhawk said...

Added chopped onion, celery, frozen peas,and poultry seasoning, and pepper. Yummy!!

Jayhawk said...

Added chopped onion, celery, frozen peas,and poultry seasoning, and pepper. Yummy!!

Unknown said...

How many servings does this make? I have not seen that number anywhere.

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Mom2Boys said...

Made this last night and it was really good. I browned the frozen chicken with salt, pepper, garlic first. I boiled the frozen noodles separately at the end. I added about a cup of frozen peas. I also added poultry seasoning a couple times. It turned out pretty wet so we served it over store bought biscuits and it was awesome. I have enough left for a couple more meals. Will definitely do again.

Roger Peters said...

Sorry if this has been already answered. Didn't know comments section had so many replies...lol. Is the 6-7 hours of cooking total time? If so, at what point(time) do I remove chicken to shred? Im thinking at 5 hours, so that i can add noodles, and then cook for an additional 2 hours. For a total of "7"... Your help is truly appreciated. Please reply to; ikaika357@outlook.com

Christy said...

Maybe my crockpot runs hot, but even on low a pound of chicken would be done in 3-4 hours max. It'd be an over-cooked mess by 6. Are you all really cooking it that long? Thanks

Christy said...

Maybe my crockpot runs hot, but even on low a pound of chicken would be done in 3-4 hours max. It'd be an over-cooked mess by 6. Are you all really cooking it that long? Thanks

Kanak Trades said...

This is delicious.. keep posting

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Unknown said...

Tried it for supper tonight. It sure smells good

Monica Maestas said...

Is it possible to cook it on high in order to cut down cooking time ?

amber garrett said...

How many does this recipe feed? I am cooking for 6 adults, should i double recipe?

Rachel said...

I made this last night and it was absolutely delicious! I cooked the chicken/broth/cream of chicken and butter on high for three hours and then turned down to low and added the noodles for another two and it was perfect and really cut down on the cooking time. I also added fresh spinach to the leftovers for lunch today and that made it even better. The one thing I think could be reduced is the butter. I think half a stick would be plenty ;)

Rachelle Potter said...

Can't wait to try this!

Kristie Hojara said...

Very easy recipe for those who don't like to cook lol. I added about 3 tablespoons of sour cream, some onion salt, reg salt, and pepper for a little more flavor. Turned out perfect to me and was still super easy

cherylb said...

Excellent...used a 26 oz cream if chicken, a box if chicken broth. Cooked on low for 6 hrs, shredded chicken, cooked another 30 minutes before adding the frozen noodles. If your noodles were gummy you didn't cook them long enough. They needed the full two hrs. Even non chicken loving husband loved it..this makes a ton of food

Unknown said...

Trying today, couldn't find frozen egg noodles so I am using frozen ricotta cavatelle noodles that I found

Beatrice Prior said...

Made this today (as a seventeen year old) I didn't cook it for 7 hours before shredding the chicken. only about 5. couldn't find the frozen noodles so I used dry egg noodles. I added cut up carrots and frozen peas and it turned out really well. Didn't even have to look at the directions!

Sue Bashore Bashore said...

Someone had asked if you could the chicken on high to cut the time down. No one responded but I was wondering the same thing. I am going to try it. Walmart does sell the frozen egg noodles you just need to look around. At my Walmart( which usually doesn't carry what I need) I found them near the frozen rolls and such.

angela lewis said...

I made this last night. I like other reader found the noodles at walmart in the frozen section near the rolls. It was simple to make, after cooking for several hours while at work I shredded the chicken and added the frozen noodles cooking for an additional hour. The only changes I would personally make next time is cutting down on the butter and adding some carrots and chopped celery. Very filling and perfect comfort food dish!!

Unknown said...

So maybe this is a stupid question, but did anyone add water? The soups are condensed so if you were cooking them by themselves you would a can of water. Made without adding water and it was delicious but thick. Just asking.

Tommy Seiger said...

Just made this. And I have made this both ways frozen and dry egg noodles. There is no comparison this is by far much better and more homemade-like recipe. very good

Jessica Scott said...

Made this last night. And I must say it was so easy and delicious!! I did tweak mine a bit. I seasoned the chicken with poultry season and white pepper prior to adding the soup and broth. I also added a bag of frozen mixed veggies. Cooked on high for about 5 hours before I shredded the chicken and added the egg noodles (couldn't find the frozen so I had to use dry) let it go for another 30 minutes. Family loved loved loved it!!! No leftovers!! Definitely will make again. Next time I might have to double up just so we can have leftovers!!

CHARLENE said...

Try Grandma's frozen noodles if you can't find the other. I didn't add the cream of chicken soup because it has msg. I thickened with a little arrowroot. Very close to tasting just like my grandmas.

Alph said...

Making this today. Using boneless skinless chicken tenders. Seasoned chicken with Montreal chicken seasoning and dash of garlic powder. Used 1can cream of chicken, 1 can low sodium cream of mushroom, 30oz. chicken broth. Added I small can chopped mushrooms, diced celery, diced onion. Cooking n high three hours. Removed chicken, shred, then returned to crock pot. Stirred in 16oz. Reames frozen noodles. Going to stir every thirty minutes until noodles are done. I'll let you know how they turn out!

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