This Crock Pot Chicken and Noodles is a simple, humble recipe that is pure comfort in a bowl. The leftovers heat up well and it is best served with some crusty bread to dip into the broth or maybe with a side salad.
TIPS FOR MAKING THIS EASY SLOW COOKER MEAL:
- Most egg noodles come in a 12 oz. bag – you’ll just need about ¾ of the bag for this recipe.
- Chicken thighs can be substituted for chicken breast.
- The no-yolk noodles can be used in place of the egg noodles
- Feel free to switch up the cream soup in this. One can could be cream of chicken and the other could be cream of celery to change the flavor profile.
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