Crockpot Chicken and Noodles
This Crockpot Chicken and Noodles Recipe is the perfect hearty winter dinner. This classic comfort food is packed with veggies, rotisserie chicken, and chewy egg noodles.
Servings: 8 people
Calories: 490kcal
Equipment
Ingredients
- 1/2 pound Yukon gold potatoes peeled and diced
- 1/2 yellow onion diced
- 1 celery diced
- 1 carrot peeled and diced
- 2 teaspoons salt more or less to taste
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup half-and-half room temperature
- 1/4 cup all-purpose flour
- 4 cups cooked and cubed chicken about 1 pound (I used 1 rotisserie chicken with the skin removed)
- 2 (12 oz) bags frozen egg noodles I like Reames Homestyle Noodles
- 1 cup frozen green peas
Instructions
- Grease crockpot with cooking spray.
- Add in potatoes, onions, celery, carrots, salt, pepper, garlic powder, rosemary, thyme, and chicken broth.
- Stir to combine.
- Cover and cook on HIGH for 2 hours or LOW for 4 hours.
- Remove lid, then in a small bowl whisk together half and half and flour, then pour into the crockpot.
- Stir in cooked chicken, frozen noodles, and frozen peas.
- Cover and cook on HIGH for an additional 60-90 minutes, or until noodles are cooked.
- Stir, taste and re-season, if necessary and enjoy!
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Video
Nutrition
Serving: 1person | Calories: 490kcal | Carbohydrates: 75g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 1073mg | Potassium: 608mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1633IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 3mg