Crock Pot Chicken and Noodles
This Crock Pot Chicken and Noodles recipe is pure comfort in a bowl—tender chicken, savory broth, and soft egg noodles cooked together in the slow cooker for a hearty, flavorful meal that practically makes itself.
Intro
I created this Crock Pot Chicken and Noodles recipe on a particularly busy day when I was craving something hearty but didn’t have the energy for a complicated dinner. This recipe is a lifesaver for those days when you want a warm, comforting meal without the stress. The combination of tender chicken, creamy soup, and soft noodles is like a big, cozy hug in a bowl. It quickly became one of my family’s favorites, and I’ve been making it ever since. It’s perfect for a weeknight dinner or a weekend when you just want to relax and let the slow cooker do all the work. For more slow cooker tips, check out this guide from The Kitchn on how to make the most of your slow cooker.
🟩 Why This Is So Good
- Set it and forget it – This is a true slow-cooker recipe; once everything is in the pot, you can let it cook while you focus on other things.
- Creamy and comforting – The combination of cream of chicken soup and chicken broth creates a rich, creamy base that coats the noodles and gives them a melt-in-your-mouth texture.
- Tender chicken – The chicken breasts cook low and slow, becoming so tender that they practically shred themselves.
- Flavorful broth – The herb and garlic seasoning adds a burst of flavor, while the onion and garlic powders deepen the savory profile.
- Kid-friendly – This dish is a crowd-pleaser for both kids and adults, making it a go-to family meal.
I first made this for a family dinner on a chilly evening. My husband, who’s usually not a fan of slow-cooked meals, couldn’t stop raving about how tender the chicken was and how the noodles soaked up the creamy broth. Now, it’s a regular part of our rotation, and everyone looks forward to it.
🟩 Getting Your Ingredients Right
- Chicken breasts – Boneless, skinless chicken breasts work best for this dish since they stay tender and cook evenly in the slow cooker. You can also use thighs for extra flavor, but breasts will give a leaner, milder result.
- Seasoning – Herb and garlic seasoning is key for a flavorful base, but feel free to adjust with your favorite herbs (thyme, rosemary, or parsley would be excellent).
- Cream of chicken soup – I always go for unsalted cream of chicken soup to control the salt level, but regular works just fine if that’s what you have on hand.
- Noodles – Reames Homestyle Egg Noodles hold up beautifully in the slow cooker, absorbing the broth without becoming mushy. If you can’t find these, other egg noodles will work, but make sure to check the cooking time to avoid overcooking them.
- Low-sodium chicken broth – Using low-sodium broth gives you more control over the seasoning and helps prevent the dish from becoming too salty.
For a great slow-cooker noodle option, The Kitchn has a helpful post about finding the best noodles for slow cooking.
🟩 Making It Step by Step
Season and Cook the Chicken
Season the chicken breasts with herb and garlic seasoning, onion powder, and garlic powder. Place the chicken breasts in the bottom of the slow cooker.
Add the Liquids
Pour in the two cans of cream of chicken soup and the chicken broth over the chicken. Stir gently to combine the soup and broth with the seasonings.
Slow Cook
Cover and cook on low for 6-7 hours, or until the chicken is cooked through and tender. If you’re short on time, you can cook it on high for 3-4 hours, but low and slow is best for maximum flavor.
Shred the Chicken
Once the chicken is done cooking, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
Add the Noodles
Add the frozen egg noodles to the slow cooker, stirring them into the broth. Cover and cook on high for 30-40 minutes, or until the noodles are tender and fully cooked.
Final Touches
Taste the soup and add salt and black pepper to your liking. Stir everything together and serve!
🟩 Making Sure It Turns Out
- Don’t overcook the chicken – The chicken should be tender and easy to shred but not dry. Check it at the 6-hour mark if cooking on low.
- Add noodles at the right time – The noodles need to cook just long enough to soak up the broth without overcooking. Frozen noodles are perfect because they cook quickly in the hot broth.
- Stir halfway – Stir the noodles halfway through their cook time to ensure they don’t stick to the bottom of the pot.
- Adjust the broth – If you like your soup thinner, add a little more broth. For a thicker consistency, use less.
The first time I made this, I accidentally let the noodles cook a little too long and they turned mushy. Now, I make sure to check the noodles at the 30-minute mark and give them a quick stir for the perfect texture.
🟩 Perfect Serving Ideas
Serve this creamy Crock Pot Chicken and Noodles with a side of fresh bread, cornbread, or a simple green salad. A drizzle of hot sauce or a sprinkle of fresh parsley can also add a nice kick to balance the creaminess. This dish pairs perfectly with a light white wine or iced tea for a comforting, cozy dinner.
🟩 Making It Different
- Add veggies – Add some frozen peas or carrots to the slow cooker for extra veggies. You can also add chopped celery or onions at the beginning of cooking for more flavor.
- Add a kick – For a bit of spice, try adding a pinch of cayenne pepper or some diced jalapeños to the broth.
- Use different noodles – You can swap out egg noodles for other types of pasta, like rotini or bowtie, though the cook time may vary.
- Creamier version – For an even richer, creamier soup, stir in a bit of heavy cream or half-and-half at the end.
🟩 Storage and Leftovers
This dish stores beautifully in the fridge for up to 3 days. Simply transfer it to an airtight container and reheat in the microwave or on the stovetop, adding a splash of chicken broth if it thickens too much. It also freezes well for up to 3 months. To freeze, allow it to cool completely, then transfer to freezer-safe containers.
🟩 Tips That Actually Help
- Use frozen noodles – Frozen egg noodles cook perfectly in the slow cooker and hold up better than dried noodles.
- Prep the chicken ahead – You can season and cook the chicken a day in advance and store it in the fridge. Just shred and add the noodles when you’re ready to cook.
- Check the noodles – Noodles can overcook quickly, so check them about halfway through cooking to make sure they’re not getting mushy.
The first time I made this, I forgot to stir the noodles halfway through cooking, and they stuck to the sides of the slow cooker. Now, I always give them a quick stir about 20 minutes in for the perfect texture.
Closing Paragraph
Crock Pot Chicken and Noodles is one of those simple, no-fuss recipes that brings warmth and comfort to any table. It’s an easy meal that takes little effort but delivers big on flavor, making it perfect for busy nights when you still want something hearty and delicious. It’s become a family favorite in our house, and I’m sure it will be in yours too. Enjoy the creamy, savory goodness!
🟩 Frequently Asked Questions
→ Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work beautifully in this recipe, though they may take slightly longer to cook.
→ Can I use regular egg noodles instead of frozen?
Yes, but be sure to add them about 20-30 minutes before the end of cooking, and keep an eye on them to prevent overcooking.
→ Can I make this on the stovetop?
Yes, cook the chicken in a pot on medium heat, then add the rest of the ingredients and simmer until the noodles are cooked. It will take about 30-40 minutes.
→ Can I use a different soup?
You can substitute cream of mushroom or even cream of celery if you prefer.
→ Can I add vegetables?
Absolutely! Frozen peas, carrots, or even fresh spinach can be added for extra flavor and nutrition.
→ Can I freeze this?
Yes, this dish freezes very well. Just be sure to store it in airtight containers, and it will last up to 3 months in the freezer.
Crock Pot Chicken and Noodles
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Crock Pot Chicken and Noodles
Description
Tender chicken, creamy broth, and soft egg noodles come together effortlessly in this comforting slow-cooker dish. Perfect for busy nights!
Ingredients
→ For the Soup
- 4 boneless skinless chicken breasts
- 3 Tbsp herb and garlic seasoning
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 4½ cups low-sodium chicken broth
- 24-oz bag frozen Reames Homestyle Egg Noodles
- Salt and black pepper, to taste
Instructions
- Season chicken with herbs, onion powder, and garlic powder. Place in slow cooker.
- Add cream of chicken soup and chicken broth over the chicken. Stir.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Shred chicken and return to pot.
- Add noodles and cook on high for 30-40 minutes until tender.
- Season with salt and pepper, and serve!
Notes
For extra flavor, add frozen peas or carrots.
Use frozen noodles for the best texture in the slow cooker.
Can be made ahead and frozen.
