Crockpot Creamy Chicken & Buttered NoodlesIngredientsFor the Chicken & Creamy Gravy:Boneless chicken breasts: 3–4 pieces (or chicken thighs).Cream of chicken soup: 1 to 2 cans (10.5 oz each).Chicken gravy mix: 1 packet (or Ranch/Italian seasoning packet).Cream cheese: 4–8 oz (softened, to thicken the sauce).Butter: 2–3 tbsp.Seasonings: Garlic powder, onion powder, black pepper, and dried Italian herbs.Chicken broth or water: ½ cup (optional, to adjust sauce consistency).For the Buttered Noodles:Egg noodles: 1 package (12–16 oz).Butter: 3 tbsp.Fresh parsley: Chopped, for garnish.🍳 InstructionsSlow Cook the Chicken:Place the chicken breasts at the bottom of your Crockpot.Season generously with garlic powder, onion powder, black pepper, and Italian herbs.Pour the cream of chicken soup and chicken gravy mix over the chicken, then top with slices of butter.Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 to 4 hours) until the chicken is tender and cooked through.Make it Creamy:About 30 minutes before serving, add the softened cream cheese into the slow cooker. Stir well until melted and fully incorporated into a smooth, velvety sauce.Prepare the Noodles:Cook the egg noodles in salted boiling water according to the package directions.Drain, then toss immediately with butter and a pinch of black pepper until well coated.Assemble & Serve:Spread the warm buttered noodles across a large serving dish.Arrange the chicken breasts on top and generously ladle the creamy gravy over everything.Garnish with fresh chopped parsley and serve hot! Enjoy! ✨
