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Crockpot Chicken and Noodles is a hearty, comforting, meal made right in your slow cooker. Creamy noodles and tender chicken are all cooked together in a delicious sauce, making it the perfect dinner any night of the week.
Crockpot Chicken and Noodles is the ultimate comfort food made easy. With just a handful of simple ingredients, this dish comes together in the slow cooker to create a warm, creamy, and satisfying meal the whole family will love.
This is perfect for busy weeknights, chilly days, or anytime you’re craving something cozy with not a long of work. Just set it, forget it, and come home to a hearty, homemade dinner that tastes like pure comfort in a bowl.
The really nice thing about this recipe is that you can customize it and add what your family likes. It is great to add veggies to and make it a complete meal. Or if you have picky eaters, make it as is and serve veggies on the side.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chicken Breasts – you can use chicken thighs if you prefer
- Cream of Chicken Soup – you really can use any cream soup you like. If you don’t want to use the canned stuff you can make your own.
- Dried Parsley
- Garlic Powder
- Dried Thyme
- Onion Powder
- Black Pepper
- Butter
- Chicken Broth – you can use low or no sodium to cut back on the salt if desired
- Egg Noodles – I use the dried extra wide noodles, but you can use the frozen thicker ones, they will just take a little longer to cook.
How To Make Crockpot Chicken and Noodles
- Fill Crockpot. Arrange chicken in the bottom of your crockpot. Pour the cream of chicken soup over the top. Sprinkle the seasonings over the soup.
- Butter. Arrange the pats of butter over the spices. Pour the chicken broth around the edge to cover.
- Cook. Cover and cook on low for 3-4 hours or high for 2-3 hours.
- Noodles. Remove the chicken and stir in the uncooked noodles. Cover and let the noodles cook while you shred the chicken. Once the chicken is shredded add it back to the pot and stir. The noodles will take about 20-25 minutes to cook.
- Serve. Once the noodles are tender, serve immediately.
Recipe Tips & Suggestions
- No Canned Soup. Not a fan of canned soup, no problem! Make your own Cream of Chicken Soup to use in this recipe.
- Noodles. I use the extra wide dried egg noodles, but you can use any kind that you like. The frozen thicker ones may take a little longer to cook, but also are really hearty and great in this recipe.
- Add Veggies. Peas and carrots are a common one that people add to this dish. You would stir in the frozen ones at the end if that is what you use. But broccoli is my favorite to add, I add when I stir in the noodles so it still has some texture to it.
- Seasoning. This has just a few basic spices, but you can mix it up and add more to really bump up the flavor. Ranch Dressing Mix would be a great swap or adding Italian Seasoning to the mix would be delicious as well.
Serving Suggestions
Crockpot Chicken and Noodles is a hearty and filling meal on its own, but it is great to serve with Roasted Asparagus or Roasted Zucchini & Squash if you don’t add any veggies to the mix. A classic Side Salad works great too.
Or you can go all comfort food and serve with Olive Garden Breadsticks or Buttermilk Biscuits for a delicious meal.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. I reheat in the microwave for a quick and easy lunch.
More Crockpot Recipes
- Slow Cooker Red Beans & Rice
- Crockpot Chicken Alfredo
- Crockpot Ranch Chicken
- Slow Cooker Steak Bites
- Crockpot Cajun Chicken
Crockpot Chicken and Noodles
Ingredients
- 1 ½ pounds chicken breasts
- 20 oz cream of chicken soup
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 4 Tablespoons butter, cut into slices
- 3 ½ cups chicken broth
- 8 oz egg noodles, uncooked
Instructions
- Arrange chicken in the bottom of your crockpot.1 ½ pounds chicken breasts
- Pour the cream of chicken soup over the top. Sprinkle the seasonings over the soup.20 oz cream of chicken soup, 2 teaspoons dried parsley, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon onion powder, ¼ teaspoon black pepper
- Arrange the pats of butter over the spices. Pour the chicken broth around the edge to cover.4 Tablespoons butter, 3 ½ cups chicken broth
- Cover and cook on low for 3-4 hours or high for 2-3 hours.
- Remove the chicken and stir in the uncooked noodles. Cover and let the noodles cook while you shred the chicken. Once the chicken is shredded add it back to the pot and stir. The noodles will take about 20-25 minutes to cook.8 oz egg noodles
- Once the noodles are tender, serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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