Can I double this recipe for a crowd?

Absolutely! Just be sure your slow cooker is big enough. I once tried it in a smaller one, and let’s just say dinner was… delayed.

What if I forget the chicken broth?

You can use water, but the broth adds so much flavor! Just consider it a learning experience for next time.

You sure can! Just extend the cooking time a bit to make sure it cooks thoroughly.

No worries! You can use cream of mushroom or even a homemade version if you're up for it.

A light salad or some crusty bread pairs perfectly, but really, whatever you have on hand works just fine!

A comforting and simple meal perfect for busy weeknights, featuring tender chicken and egg noodles enveloped in a creamy sauce.

Scale

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Place the chicken breasts in the slow cooker.
Pour the chicken broth and water over the chicken.
Add the condensed cream of chicken soup, then stir to combine.
Season it up with salt and pepper to your taste.
If you’re feeling adventurous, add in those vegetables for some color and nutrition.
Cook on low for 360-480 minutes or high for 180-240 minutes until the chicken is beautifully cooked through.
Once the chicken’s ready, remove it, shred it, and return it to the slow cooker to soak in all that goodness.
Cook the egg noodles according to package directions, then stir them into the slow cooker mixture and serve.

Store leftovers in an airtight container in the fridge; it tastes even better the next day!