Creamy Chicken and Noodles


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In this dish, the sauce and chicken cook in the crockpot with you cook the noodles separately and combine just before serving.

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  • 2 C. sliced carrots
  • 1 1/2 C. chopped onion
  • 1 C. sliced celery
  • 2 Tbs. snipped fresh parsley
  • 1 bay leaf
  • 3 medium chicken legs (drumstick-thigh portion, 2 lbs. total), skinned
  • 2 10 3/4 oz. cans condensed cream of chicken soup
  • 1/2 C. water
  • 1 tsp. dried thyme, crushed
  • 1/4 tsp. pepper
  • 10 oz. dried wide noodles
  • 1 C. frozen peas

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In a 3 1/2 or 4 qt. crockpot place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables. Cover and cook on low setting for 8 - 9 hours or on high setting for 4- 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.

Meanwhile, cook noodles according to pkg. directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into cooker. To serve, pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired.

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