The beauty of this recipe is you literally chop up your veggies, layer them in the crock pot with your stock, set your chicken on top of that and let the crock pot do the work! You’ll have perfectly cooked chicken and veggies plus free time to take care of what else needs to be done during your day—no pot sitting required.

The flavors of this dish are just as delicious as you remember, and it’s sure to be a hit with everyone you serve it to. If you’re looking for a new crock pot recipe to try this one will not disappoint!

 

Ingredients:

4 boneless, skinless chicken breasts

8 cups reduced sodium chicken broth

3 carrots, peeled and cut into 1/4-inch slices

2 stalks of celery, cut into 1/4-inch slices

1 medium onion, chopped

2 cloves garlic, minced

1 bay leaf

1/2 teaspoon dried thyme

Salt & Pepper (to taste)

3 cups wide egg noodles, uncooked

 

Directions:

Combine broth, carrots, celery, onion, garlic, bay leaves, thyme, and salt & pepper.

Set the chicken on the vegetables in the slow cooker.

Cover. Cook on Low for 8 hours.

Remove chicken and shred (use two forks for easy shredding).

Remove bay leaves and throw away.

Add noodles to the slow cooker and cook for 20 minutes.

Return shredded chicken to the soup and combine well.

 

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: You can also cook your noodles separately and add them in when you shred the chicken. Then your soup is ready to serve!

Big thanks to Get Crocked. for this tasty recipe!