Dinner for 10
Crockpot Chicken And Noodles
$8.11for 4370 minServes 10
Chicken breasts slowly cook with creamy soup, broth, butter, seasonings, noodles, and vegetables until tender and hot.
Photo: gonnawantseconds.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Chicken breast, boneless$3.49/lb typical | 2 lb | $6.98Typical price |
 | Cream of mushroom or chicken soup$0.10/oz typical | 21 oz | $2.10Typical price |
 | Butter$0.40/oz typical | 4 oz | $1.60Typical price |
| Broth or stock$0.07/oz typical | 34 oz | $2.36Typical price |
 | Egg noodles$0.14/oz typical | 24 oz | $3.36Typical price |
 | Frozen vegetables$0.10/oz typical | 10 oz | $1.00Typical price |
 | Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.19Typical price |
| Total for the servings shown | $20.27 | ||
Pantry staples you likely have
Salt and pepperDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)
Not included in the cost.
Swaps
- Swap Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
- Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
- 370 minstart to table
- Involveddifficulty
- 10servings as written
- $$typical cost tier
AmericanBudgetFamilyDinnersSlow cooker
$2.03 per serving$8.11 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 1 1/2 tsp garlic powder
- 2 bay leaves
- 2 cans (10 1/2 oz) cream of chicken soup
- 8 tbsp unsalted butter
- 1 tbsp better than bouillon® chicken flavor
- 4 cups low-sodium chicken broth
- 24 oz reames® homestyle egg noodles
- 2 cups frozen mixed vegetables
- fresh parsley (optional)
Steps
- Place the chicken breasts in a slow cooker and season them with salt, pepper, thyme, poultry seasoning, and garlic powder.
- Add the bay leaves, cream of chicken soup, butter, bouillon, and broth.
- Cover and cook on low for 5 hours and 30 minutes, until the chicken reaches 165 F.
- Shred the chicken in the slow cooker, then remove the bay leaves.
- Stir in the egg noodles and frozen vegetables, cover, and cook on high for 30 to 40 minutes, until the noodles are tender and hot.
- Stir in the parsley and season with salt and pepper.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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