Slow Cooker Chicken Pot Pie Noodles

These looked so good, I had to try them! Everyone thought they were great over mashed potatoes. The noodles soften up faster than the recipe said, I will update my notes to reflect that.

Slow Cooker Chicken Pot Pie Noodles

Ingredients:

• 3-4 small chicken breasts
• salt, pepper, Italian seasoning, and any seasoning blend you like on chicken
• 2 cans cream of chicken soup
• 2 cans chicken broth (3 cups)
• 1 small bag frozen mixed vegetables
• 1 package homestyle egg noodles

Directions:

1. In your crock pot, add you chicken and season with your desired seasonings.
2. Then add your cream of chicken soup, broth and frozen veggies.
3. Stir things together the best you can and cover with the lid to cook on low for 4-6 hours or on high for 3-4 or until your chicken is cooked through. 
4. Remove the chicken and either chop or shred before adding back to the crock pot.
5. Add your noodles and continue to cook until noodles are tender (the original recipe said to let them cook for 90 minutes, but mine were soft and done after about 30 minutes).
6. Stir and taste-test for seasonings.

Marsha's Notes:

I found that an hour and half for the noodles to cook was way too long. They were soft after about 30 minutes and the sauce was nice and thick. However, we weren't expecting to eat for another hour, so after sitting on warm in the crock pot for the additional hour until it was dinner time meant that the noodles and soaked-up just about all of the liquid in the pot. It was still good, but not the creamy consistency I had hoped for. 

One key to this "homestyle" type recipes is to get these homestyle egg noodles instead of the regular egg noodles.

Use this kind...

... not this kind.