Crockpot Chicken with Egg Noodles
Crockpot Chicken with Egg Noodles features tender shredded chicken simmered with onion and celery in a light, comforting broth, then tossed with hearty egg noodles for a cozy bowlful. It tastes clean and homestyle, with gentle aromatics and a satisfying, slurpable texture. Serve it on chilly evenings or anytime you want an easy, family-friendly dinner.
- Prep30 mins
- Cook6 hrs
- Serves6
- DifficultyEasy
- 1
Put the chicken, water, onion, celery, salt, and pepper into a slow cooker. Set it to Low and cook for 6 to 8 hours.
- 2
When the chicken is tender, take it out of the slow cooker and tear or chop it into bite-sized pieces. Place it in a small casserole dish to keep warm.
- 3
Turn the slow cooker to High and stir in the frozen egg noodles. Cook until the noodles are tender, then return the chicken pieces to the broth. Adjust the seasonings to taste.
- Calories 428.33 kcal High
- Protein 43.63 g Good Source
- Carbs 51.8 g Moderate
- Total Fat 4.76 g Moderate
- Saturated Fat 0.53 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 159.58 mg High
- Sodium 115.18 mg Moderate
- Fiber 7.5 g Good Source
- Sugar 12.25 g High
- Added Sugar 9.95 g Moderate
- Calcium 10.19 mg Low Source
- Iron 2.84 mg Moderate
- Potassium 172.74 mg Low Source
- Vitamin A 2.93 mcg_rae Low Source
- Vitamin C 0.43 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
- Celery
- Onions 🧅