This recipe makes a huge amount. It is comfort food at it's best. It's just a few simple ingredients and it gets better over time. It does tend to thicken as it stands so you may have to add chicken broth/stock when you reheat it if you don't like it THICK. You will need an 8 quart Crock Pot or simply cut the recipe in half. We like to make the large portion then freeze half of it to have over time.
1Place cubed chicken, onions and carrots in Crock Pot.
2Pour in chicken broth.
3Season generously with granulated garlic, granulated onion and black pepper. (I use Paula Dean's House Seasoning which has all 4 ingredients in it)
4Season lightly with salt. You can adjust the salt as needed when you taste it after it's complete.
5Top with cream of chicken soup. Cover and cook on high for 5 hours. (After 2-3 hours, lift lid and stir to combine soup with other ingredients) If at this time your Crock Pot is cooking too high, turn to low.
6The last hour of cooking, add your frozen egg noodles. Stir them in to incorporate.
7If you find during the cooking process the chicken and noodles is thicker than you like, add more chicken stock or water. Also, it will thicken as it sets the next day or two. If it is not to your liking, add more liquid during the reheating process. Enjoy!