★Ingredients
- 32 oz (4 cups) low-sodium chicken broth
- 2 large chicken breasts (boneless, skinless)
- 1 family-size can (22 oz) cream of chicken soup
- 1 packet chicken gravy mix
- 24 oz frozen egg noodles
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 tsp black pepper
- 10 oz frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder
- 1 tsp dried parsley
★Instructions
- Prep and Cook Chicken
- In a large slow cooker, add the frozen chicken breasts, chicken broth, cream of chicken soup, chicken gravy mix, and seasonings (pepper, onion powder, garlic powder, parsley). Stir to combine.
- Cook on high for about 4-5 hours or on low for 6-7 hours, until the chicken is tender and fully cooked.
- Shred the Chicken
- Once the chicken is cooked, shred it directly in the slow cooker using two forks.
- Add Noodles and Veggies
- Add the frozen egg noodles and mixed vegetables to the crockpot. Stir well to combine.
- Cook on high for an additional hour, or until the noodles are fully cooked and the vegetables are tender.
- Finish and Serve
- Stir everything together, and taste for seasoning, adjusting with more salt or pepper if needed.
- Serve hot with freshly baked biscuits, dinner rolls, or a side salad for a complete meal.
Notes
- If you don’t have frozen noodles, you can substitute them with cooked pasta or noodles, adding them in at the end and stirring until heated through.
- Feel free to swap the frozen vegetables with fresh veggies or your favorite mix.