Crockpot Chicken and Noodles
Crockpot Chicken and Noodles
Servings: 6
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 1/2 cups milk
- 2 1/2 cups chicken broth
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 package egg noodles, cooked
Instructions
- To make the cream sauce, start by heating 1/2 cup milk and chicken broth in a saucepan over medium heat. Bring to a slight boil and lower heat.
- In a bowl, stir together the remaining milk and flour. Stir until no flour lumps. Stir in salt and pepper.
- Slowly add flour/milk mixture to the saucepan. Constantly stir until thickens. Let mixture cook until it starts to thicken. About 5-7 minutes.
- Add chicken breasts to slow cooker. Season with salt and pepper. Pour sauce over chicken and cook for on low for 4-6 hours.
- Once chicken has cooked, remove chicken from slow cooker and shred with a fork. (You can also chop into small chunks if you prefer.)
- Return chicken to slow cooker and mix in with sauce. Add cooked egg noodles to the slow cooker and stir until covered with sauce. Serve.
Notes
- To reheat leftover you can put back in the slow cooker, add about 1/4 cup chicken broth and put on warm setting. You can also reheat in a pot on the stove, again adding about 1/4 cup chicken broth.
- I like to add mixed frozen vegetables sometimes after I shred the chicken and return to the slow cooker for a complete meal.
Nutrition
Calories: 247kcal | Carbohydrates: 19g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 710mg | Potassium: 600mg | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 8.3mg | Calcium: 84mg | Iron: 1.6mg