Description
A creamy chicken and noodle dish made in your Instant Pot or slow cooker. It’s the kind of easy dinner that makes everyone happy!
Ingredients
Units
Scale
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 2 1/2 cups chicken broth
- 8 oz Ream's frozen egg noodles
- 16 oz boneless skinless chicken thighs, trimmed of fat and cut into chunks
- 2 carrots, peeled and sliced
- 1 rib of celery, sliced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning
- 1 (10.5 oz) can Campell's cream of chicken with herbs
- 1/2 cup frozen peas, optional
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute until translucent and soft.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the noodles. Add chicken on top of noodles. Add carrots, celery, salt, pepper, poultry seasoning and cream of chicken on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 6 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Add in peas, if using. Ladle into bowls and serve with a biscuit.
Slow Cooker Instructions:
- Add onion and oil into a microwave safe bowl and microwave for 3 minutes. Stir and add into the slow cooker.
- Add in broth, noodles, chicken, carrots, celery, salt, pepper, poultry seasoning and cream of chicken and stir.
- Cover and cook on low for 3-4 hours.
- Stir. Add in peas, if using. Ladle into bowls and serve with a biscuit.
- Category: Chicken
- Method: Instant Pot or Slow Cooker