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5-Ingredient Slow Cooker Egg Noodle Supper

A comforting and hearty dish made with just five ingredients, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 1 packet dry onion soup mix
  • 2 cans condensed cream of chicken soup
  • 4 cups chicken broth Using homemade chicken broth can enhance the flavor.
  • 12 ounces dry egg noodles Consider substituting with gluten-free noodles if needed.

Method
 

Preparation
  1. Place the chicken thighs in the bottom of the slow cooker.
  2. Spoon the condensed cream of chicken soup over the top of the chicken.
  3. Sprinkle the dry onion soup mix onto the mixture.
  4. Pour in the chicken broth.
Cooking
  1. Cover the slow cooker and cook on low for 5 to 6 hours until the chicken is very tender.
  2. Remove the lid and shred the chicken right in the slow cooker with two forks, mixing it into the sauce.
  3. Stir in the dry egg noodles, ensuring they are mostly submerged in the hot liquid.
  4. Cover again and cook on high for 20 to 30 minutes, stirring a couple of times, until the noodles are tender and the mixture has thickened.
  5. Give the supper a final stir and serve hot right from the slow cooker.

Notes

Leftovers should be stored in an airtight container in the refrigerator for 3 to 4 days. For longer storage, consider freezing individual portions in freezer-safe containers.