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CROCK POT CHICKEN AND NOODLES

Holly Nilsson, Spend with Pennies
  • 245 minutes
  • Serves 8

INGREDIENTS

4 cups

chopped cooked chicken

1

onion (diced)

2 cans

cream of chicken soup (10.5 oz each)

6 cups

low sodium chicken broth

1/2 tsp

each black pepper and dried thyme leaves

2 cups

frozen mixed vegetables

24 oz

frozen egg noodles (such as Reames)

2 tbsp

fresh parsley