Slow Cooker Chicken and Noodles
, 6 to 6.5 h (mostly hands-off)
Tender shredded chicken simmered with carrots, cream of chicken soup and egg noodles in a slow cooker until the noodles are soft and the broth is rich.
| prepPeel and slice carrots | |||||||
| 4 boneless skinless chicken breasts | Place chicken in slow cooker | Season with garlic salt, onion & pepper | Add stock, soup, carrots & butter | Cook on low 4 hrs or high 2 hrs | Remove & shred chicken | Stir in noodles, shredded chicken & peas | Cook on low 1.5–2 hrs until noodles tender |
| 1 teaspoon garlic salt | |||||||
| 1 teaspoon minced dried onion | |||||||
| 1 teaspoon black pepper | |||||||
| 960 ml chicken stock | |||||||
| 2 (300 g) cans cream of chicken soup | |||||||
| 3 carrots, peeled and sliced | |||||||
| 115 g butter | |||||||
| 150 g frozen peas | |||||||
| 1 (680 g) bag frozen noodles | |||||||
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