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Crockpot Chicken and Noodles is comforting, delicious and easy to make. Soft noodles and juicy chicken cooks in a delicious sauce for an easy weeknight meal.
My family loves this Homemade Chicken Noodle Soup because of the chicken, noodles and vegetables. This Slow Cooker Chicken and Noodles Recipe taste amazing and is just as easy to make.
This main dish recipe is always on the menu for a simple meal idea. The entire family will love the flavor and you will love how easy it is to make. You may also love this Slow Cooker Beef and Noodles.
Table of Contents
Why This Recipe Works
It doesn’t get much easier than this Chicken and Noodle Recipe. Everything easily cooks in the slow cooker for a crowd pleasing meal. The chicken cooks juicy and the noodles cook tender.
Minimal prep time and simple spices makes this the ultimate comfort food.
Ingredients
- Boneless Skinless Chicken Breasts – You can also use Chicken Thighs
- Cream of Chicken Soup – Learn How to Make Homemade Cream of Chicken Soup
- Low-Sodium Chicken Broth – If you are out, see Chicken broth substitutes
- Onion – See Best Onion Substitute if you are out
- Wide Egg Noodles – You can also use Frozen Egg Noodles
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Seasoning Variations
You can easily change the spices to what you prefer or what you have on hand. Try these delicious variations.
- Onion Powder
- Poultry Seasoning
- Fresh Rosemary
How to Make Crockpot Chicken and Noodles
Step 1 – Place chicken breasts in the bottom of a 6-quart crockpot.
Step 2 – In a bowl, whisk together cream of chicken soup and chicken broth. Pour this mixture over the chicken.
Step 3 – Add butter, diced onion, thyme, garlic powder, salt, and pepper to the crockpot. Cover and cook on low for 6-7 hours, until chicken is tender and easily shreds.
Step 4 – Remove chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Step 5 – Add the uncooked dry egg noodles to the crockpot. Stir gently to combine.
Step 6 – Cover and cook on high for an additional 30-45 minutes, or until the noodles are tender. Serve warm, garnish with fresh parsley, if desired. Enjoy!
Expert Tips
- Cooking Time – We usually cook this recipe on low but you can also cook on high for 3-4 hours.
- Noodle Texture – The noodles will continue to absorb liquid as they sit. If you prefer a soupier consistency, you can add more chicken broth when adding the noodles.
- Shredding Chicken – You can easily shred the chicken with two forks but you can also learn how to shred chicken with a mixer.
Serving Suggestions
Chicken and Noodles makes a delicious meal idea. I love serving with a side of peas for the perfect comfort food. Other veggies that pair well with chicken and noodles is Oven Roasted Carrots Recipe, Parmesan Roasted Green Beans, or side salad.
I always make sure to make 30 Minute Dinner Rolls to make sure to soak up all the delicious sauce.
Frequently Asked Questions
Noodles will turn to mush if they are overcooked in the slow cooker. We recommend to check the noodles after about 30 minutes to ensure they are tender.
Yes, if you problems with your noodles getting mushy, you can cook them in a large pot separate from the slow cooker. Then when ready to serve you can scoop noodles and the chicken mixture in a bowl to complete your meal.
Yes, you can use frozen chicken in this recipe. I usually do as it so easy to take chicken from the freezer to the slow cooker for an easy meal idea.
Refrigerate the leftovers in an airtight container for up to 5-6 days. The mixture will soak up the liquid as it sits so you will need to add more water or chicken broth when reheating.
More Crock Pot Chicken Recipes
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Southwest Crock Pot Chicken and Rice
Easy Slow Cooker
Crock Pot Chicken Corn Chowder Recipe
Easy Slow Cooker
Crock Pot Chicken Pot Pie Soup
Easy Slow Cooker
Easy Crockpot Chicken and Dumplings Recipe
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Crockpot Chicken and Noodles
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 cans 10.5 ounce each cream of chicken soup
- 1 can 14.5 ounce low-sodium chicken broth
- 1/2 cup butter cut into cubes
- 1 medium onion diced
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces wide egg noodles
- Chopped fresh parsley for garnish, optional
Instructions
- Place chicken breasts in the bottom of a 6-quart crockpot.
- In a bowl, whisk together cream of chicken soup and chicken broth. Pour this mixture over the chicken.
- Add butter, diced onion,thyme, garlic powder, salt, and pepper to the crockpot.
- Cover and cook on low for 6-7 hours, until chicken is tender and easily shreds.
- Remove chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Add the uncooked egg noodles to the crockpot. Stir gently to combine.
- Cover and cook on high for an additional 30-45 minutes, or until the noodles are tender.
- Serve warm, garnish with fresh parsley, if desired. Enjoy!
I made this for dinner tonight. Not only did the house smell fantastic all day, everyone loved it and devoured it. This is a great cozy fall meal, I’ll absolutely make this again!
Everything cooked easily in the slow cooker! My entire family cleaned their plates.