ADVERTISEMENT
In a large crockpot, add the frozen chicken breasts. Pour in the cream of chicken soup, chicken broth, and sprinkle the gravy packet over the top. Add the butter, black pepper, onion powder, and dried parsley.
Mix and slow cook:
Gently stir everything (except the chicken) just to combine. Cover and cook on High for about 5 hours. No need to thaw the chicken!
Shred the chicken:
After 5 hours, use two forks to shred the chicken right in the crockpot. It should be tender and easy to pull apart.
Add noodles and veggies:
Stir in the frozen noodles and frozen vegetables. Cover again and cook on High for another 1 hour, or until the noodles are soft and fully cooked. Stir occasionally if possible to keep noodles from sticking.
Serve hot:
Ladle into bowls and serve warm with freshly baked biscuits or crusty bread.
Tips & Variations:
Thicker texture? Let it sit uncovered for 10–15 minutes after cooking.
Need to stretch the meal? Add extra broth or a splash of milk for more servings.
Want more flavor? Add a dash of garlic powder or a splash of Worcestershire sauce.
ADVERTISEMENT
