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
- 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
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.
- 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.
More Recipes Like This
- Texas Two Step Beef and Noodles
- Crockpot Tomato Basil Chicken
- Sticky Balsamic Glazed Chicken Noodles and Veggies
- Parmesan Garlic Noodles
Texas Two Step Chicken and Noodles
- 2 32 oz chicken broth regular or low sodium
- 2 10.5 oz cans regular or low-sodium condensed cream of chicken
- 2 tablespoon flaky poultry seasoning ½ teaspoon if using ground
- 2 teaspoon garlic powder
- 2 teaspoon Tony Chachere seasoning regular or low-sodium
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoon cornstarch
- 2 tablespoon milk
- 10-16 oz pasta/noodles
- Garnish option: fresh parsley
- To a 6qt or larger Crockpot, whisk together broth, cream of chicken, poultry seasoning, garlic powder and Tony Chachere seasoning. Once combined, submerge the chicken.
- Cover and cook on low 6-8 hours or high 3-4.
- Transfer the cooked chicken from the Crockpot to a cutting board, shred with 2 forks.
- In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded chicken and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens.
- Ladle and if desired, garnish with snipped parsley.
Love this!! How much is a serving?
Thank you SO much!! It really is so yummy! I need to remake to confirm, but I’m fairly certain it made 20-22 cups.
Looking forward to sharing this Texas Two Step with my family!
Awesome!! I hope it has everyone kicking their boots up!!
I'm going to try this recipe thank you so much for making these easy to make soup. I'm not a good Cook or like to cook much. But with these recipes, I enjoy to make them. Super easy and I get so many compliments. Thank you Laura.
That makes my heart so happy you hear that you like my recipes too, Linda! Thank you SO much!! Hope you do the two-step with the first bite of these!
I don’t like to use soup. Do you know what I can use instead? Better then bouillon? And heavy cream?
Yes! I could see adding both of those would be delicious!
Would love to make this! Where do you get the noodles and seasoning from? I see the noodles on Amazon for $10/bag. Is this the best place to get them?
You can find poultry seasoning in your baking aisle. The Spice Hunter is the flaky style that I like, but either ground or flaky will work. Just adjust per my tips if using ground. For the noodles, they're awesome! I buy them on amazon in the 6 pack for $24 and for $5 for one bag at my store. I hope you love it!