Name: Texas Two Step Chicken and Noodles
Prep time: 30 min
Cook time: 420 min
Total time: 450 min
Ingredients: 2 32 oz chicken broth (regular or low sodium); 2 10.5 oz cans regular or low-sodium condensed cream of chicken; 2 tbsp flaky poultry seasoning (1/2 tsp if using ground); 2 tsp garlic powder; 2 tsp Tony Chachere seasoning (regular or low-sodium ); 2 lbs boneless, skinless chicken breasts or thighs; 2 tbsp cornstarch; 2 tbsp milk; 10-16 oz pasta/noodles; Garnish option: fresh parsley

It doesn't get much easier and delicious than this epic Crockpot dish. It's loaded with flavor and so yummy that it'll make you want to do the two-step!

The Houston Livestock and Rodeo show is back this week and our Texan hearts are feeling full! From February 28th to March 19th, we're kicking up our hee ls and celebrating all there is to love about Texas. This soup is a family favorite and was also a huge hit last year with my Dinner in 321 family!

I call this dish "Texas Two Step" because I liken it to the popular western dance. There are 2 recipe steps and all of the ingredients come in 2s. The savory broth, chicken, noodle concoction is filling and cozy comfort food perfection. There was one BIG controversial element when I shared this recipe last year...the poultry seasoning!

My recipe calls for "Flaky Poultry Seasoning" and the brand I use is Spice Hunter. Each brand and blend of poultry seasoning is different. While the primary ingredient is usually sage, the other amounts of ingredients and concentration of flavors can vary. If you're using a ground style poultry seasoning, you will need to start with only ½ teaspoon and adjust at the end if you want to add more flavor. Using 2 tablespoons of ground would likely yield an undesirable flavor.

Nonetheless, there were over 4 million folks who saw this recipe last year and more than I can count shared their experience of how much they and their family loved it. It's a quick dinner to assemble, smells amazing as it's cooking, and reheats super well. I know after one bite of this delicious soup or dish...whatever you want to call it...will make you want to do the two-step!

What You’ll Need

Chicken Broth
Cream of Chicken
Dried Flaky Poultry Seasoning
Garlic Powder
Tony Chachere’s Creole Seasoning (or other Cajun-Style Seasoning)
Boneless, Skinless Chicken Breasts and Thighs
Cornstarch
Milk
Pasta/Noodles: SEE TIPS AND SUBSTITUTIONS for this ingredient choice
- My noodles are high protein, lower carbohydrate Al Dente Carba-Nada

Tools You’ll Need

Crockpot

How to Make this Recipe

STEP ONE: Whisk together broth, cream of chicken, poultry seasoning, garlic powder and Tony Chachere seasoning in a Crockpot. Once combined, Submerge the chicken. Cover and cook on low 6-8 hours or high 3-4.

STEP 2: Remove, shred and add the chicken back to the Crockpot along with a cornstarch slurry and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens. Ladle and enjoy!

Tips and Substitutions

Your choice of noodles/pasta can make a big difference in this dish. As you saw in my video, I use a higher protein, lower carb noodle brand. These noodles do not overcook or become mushy in the time frame provided nor once they are refrigerated and reheated as leftovers. Here are some things to think about with your noodle selection:
- If using a higher starch content noodle, have an extra can of broth on hand as they will likely absorb more of the broth.
- Some noodles/pasta require a longer or shorter cook time than others, so adjust accordingly. You can take one noodle out, try and confirm whether or not they need more cook time.
- If you're concerned that your noodles might become too mushy, you also have the option of cooking the pasta in boiling salted water on the stove top, drain and then serving the Crockpot broth/chicken portion over the noodles.
As I noted earlier, your choice of poultry seasoning brand/style can potentially change the amount you should use. Adjust accordingly to your brand/style choice.
Tony Chachere's Creole seasoning or also called “Tony's” is a seasoning mix featuring salt, red pepper, black pepper, chili powder, and dehydrated garlic. If you don't have this in your area or unable to purchase it, you can substitute it with another creole-style seasoning or seasoning salt.
Low-sodium or no added salt ingredients work great in this dish if you're looking for a lighter sodium alternative.
Canned cream of chicken can be substituted with homemade .
- Homemade Cream of Chicken: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook 1-2 minutes or until thickened and creamy.

Storage

This dish heats up incredibly well! Once it's cooled, store in an air-tight container in the refrigerator up to 4-5 days.
This can also be cooled, stored in an air-tight container and frozen for up to 3 months.

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