Ingredients

The following ingredients have 8 Servings
  • 3 large uncooked chicken breasts, about 1 ½ lbs (or 4 cups cooked chicken, see notes)
  • 1 small onion (diced)
  • 2 cans cream of chicken soup (10 ½ ounces each)
  • 6 cups low sodium chicken broth
  • ½ teaspoon each black pepper and dried thyme leaves
  • 2 cups frozen mixed vegetables
  • 24 ounces frozen egg noodles (such as Reames)
  • 2 tablespoons fresh parsley (chopped )

Instruction

  • Season chicken with salt and pepper to taste. Place onion and chicken in a slow cooker. Top with broth, cream of chicken soup, and seasonings.
  • Cook 3 hours on high or until onions are tender and the chicken is cooked through (165°F).
  • Remove the chicken breasts from the slow cooker and shred with two forks. Add them back to the liquid along with the mixed vegetables and frozen egg noodles.
  • Cook an additional 60-90 min or until noodles are cooked through, stirring after 30 minutes. Do not overcook.
  • Stir in parsley and serve.