Serves: 6
WW Points: 4–5 points per serving ⭐
(using light soup + reduced cream swap below)
Ingredients (Lightened Up)
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 can 98% fat-free cream of chicken soup
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- 12 oz egg noodles
- 1 tbsp light butter or butter spread
- ¼ cup fat-free half-and-half or evaporated skim milk (instead of heavy cream)
- 1 cup frozen peas (optional)
Instructions
- Add chicken: Place chicken breasts in the bottom of the slow cooker.
- Season & pour: Add broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
Until chicken is very tender.
- Shred: Shred chicken directly in the slow cooker using two forks.
- Add noodles & creaminess: Stir in egg noodles, butter, and milk substitute.
- Finish cooking: Cover and cook on HIGH for 30–40 minutes, stirring once or twice, until noodles are tender.
- Optional peas: Stir in peas and let warm for 5 minutes.
- Taste & serve: Adjust seasoning and enjoy warm.
