Slow Cooker Amish Chicken Pot Pie Noodles
| Prep Time | 10 mins |
| Cook Time | 6 hrs |
| Servings | 6 |
Ingredients:
- 2 lbs chicken breasts boneless, skinless
- 12-16 oz frozen mixed vegetables
- 2 cans cream of chicken soup 10.5 oz each
- 3 cups chicken broth low-sodium
- 12 oz extra-wide egg noodles
- black pepper to taste
- salt to taste
Instructions:
- Place chicken breasts in an even layer at the bottom of a 5–6 quart slow cooker.
- Pour frozen mixed vegetables evenly over the chicken.
- Whisk cream of chicken soup and chicken broth together until mostly smooth, then pour over the chicken and vegetables. Do not stir.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is very tender.
- Shred the chicken directly in the slow cooker using two forks and stir to combine.
- Add egg noodles, pressing them into the liquid. Cover and cook on high for 20–30 minutes, stirring occasionally, until noodles are tender.
- Adjust consistency with extra broth or water if needed. Season with black pepper and salt to taste before serving.
Nutrition:
Calories: 420kcal
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