Description
A comforting slow-cooked dish featuring tender chicken and creamy mushroom soups, perfect for family gatherings.
Ingredients
- 3 lbs boneless, skinless chicken
- 10.75 oz can golden mushroom soup
- 10.75 oz can cream of mushroom soup
- 1 oz ranch dip mix
- 1 oz brown gravy mix
- 4 cups chicken broth
- 5 slices pepper jack cheese
- 24 oz bag Reames Frozen Egg Noodles
Instructions
- Place the chicken in the bottom of the slow cooker.
- Pour the golden mushroom soup and cream of mushroom soup over the chicken.
- Sprinkle the ranch dip mix and brown gravy mix over the soups.
- Rinse the soup cans with chicken broth and pour the leftover broth into the slow cooker.
- Cover the chicken with slices of pepper jack cheese.
- Cover the slow cooker and set to cook on low for 6-8 hours or high for 3-4 hours.
- Stir halfway through the cooking time.
- Remove the chicken and shred it with two forks, then return it to the slow cooker.
- Stir in the frozen egg noodles directly from the freezer.
- Cover and cook on high for an additional 30-45 minutes until the noodles are cooked.
Notes
For best results, ensure to rinse the soup cans with broth to extract all the flavors. Feel free to add vegetables for more nutrition.
