First, combine the chicken, chicken broth, cream of chicken soup, and butter in your crockpot. Cook this on a slow setting. Once the chicken is fully cooked, shred it directly in the crockpot. This step infuses the broth with even more delicious chicken flavor, giving the dish its irresistible depth.
Stir in the frozen egg noodles and continue cooking for approximately two hours. Stir the mixture occasionally to ensure the noodles cook evenly and absorb the rich broth.
Note:
Patience is Key: Slow cook the chicken in the crockpot for about four hours or until it reaches an internal temperature of 165°F. Slow cooking ensures tender, juicy chicken.
Thicken the Broth: Mix 1/2 cup of flour with 1/2 cup of chicken broth and add to the crockpot. This helps achieve a thicker, more satisfying soup consistency.
Use Frozen Noodles: Directly add frozen egg noodles into the crockpot without pre-cooking. They absorb the broth better and prevent a mushy texture.
Shred Chicken in the Crockpot: Shredding the chicken right in the pot allows it to infuse its flavors more deeply into the soup.
Occasional Stirring: Stir the mixture occasionally after adding the noodles. This ensures the noodles cook evenly and soak up the broth well.
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