Ingredients
- 1 small yellow onion, diced
- 1 ½ lbs boneless, skinless chicken breasts
- 2 (10.5 oz) cans cream of chicken soup
- 6 cups low sodium chicken broth
- 1 tbsp onion powder
- 2 cloves garlic, minced
- 1 tsp black pepper
- ½ tsp dried thyme
- ½ cup sour cream
- 2 cups frozen mixed vegetables
- 24 oz frozen egg noodles
Instructions
- Place diced onion in the bottom of a 6-quart Crock Pot, then lay chicken breasts on top.
- Pour in cream of chicken soup, chicken broth, onion powder, garlic, black pepper, and thyme.
- Cover and cook on high for 2½ to 3½ hours.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- Stir in sour cream, frozen noodles, and mixed vegetables until coated.
- Cover and cook for another 60 to 90 minutes, or until noodles are soft and tender.
- Serve warm and enjoy.
Notes
- Swap chicken breasts with thighs for juicier meat.
- Frozen egg noodles cook best—dried pasta should be cooked separately.
- Add vegetables during the last 30 minutes for a firmer texture.
- Stir in shredded cheese before serving for extra richness.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion (about 1/8 of recipe)
- Calories: 410
- Sugar: 4g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
