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Slow Cooker Chicken and Noodles are pure comfort food! These creamy chicken and noodles are a classic meal that will feed a hungry bunch! It doesn’t get much easier than this delicious comforting crock pot chicken and noodles recipe!
Slow Cooker Chicken and Noodles
When you want to make an easy yet delicious and filling meal, this is a great recipe to try. These comforting chicken and noodles made in the crock pot are super easy! This is a family favorite recipe!
If you would like to make this recipe in the Instant Pot®, here is that recipe: Instant Pot Chicken and Noodles.
I couldn’t find the frozen egg noodles
Though the frozen egg noodles are becoming more common, not every grocery store has them. You can use a bag of homestyle egg noodles instead. Keep an eye on the moisture level in the crock as it’s possible they will need more broth.
Can I use frozen chicken breasts?
It has been deemed unsafe to use frozen meat or poultry in a slow cooker by the USDA. The reason is that the meat will stay at the unsafe temperature range that bacteria can grow at for too long.
I would recommend thawing your chicken in the fridge a day or two before you cook the recipe.
Is this a good recipe for kids?
Yes it is! Kids seem to really like this crock pot chicken and noodles recipe. I think it is because it is not a strong tasting meal. And kids love noodles!
You can leave out the garlic and poultry seasoning if you have especially sensitive (or picky) eaters.
Instant Pot Chicken and Noodles
Slow Cooker Crack Chicken
Slow Cooker Honey Garlic Chicken
Slow Cooker Creamy Chicken Chili
Pin This Slow Cooker Chicken and Noodles Recipe
If you make this Slow Cooker Chicken and Noodles recipe, please leave me a comment below and let me know how you liked it!
Slow Cooker Chicken and Noodles
Equipment
Ingredients
- 4 Chicken Breasts (boneless/skinless)
- ¾ teaspoons Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Poultry Seasoning
- 1 ½ teaspoons Garlic Powder
- 2 (10.5-oz) cans Cream of Chicken Soup
- ½ cup Unsalted Butter, cut in slices
- 2 teaspoons Better Than Bouillon® Chicken Flavor (reduced sodium)
- 4 cups Low Sodium Chicken Broth
- 24 oz Reames® Homestyle Egg Noodles (frozen) or 8 oz Dry Wide Egg Noodles
- 2 cups Frozen Mixed Vegetables* (optional)
Instructions
Cook the Chicken
- Place the chicken breasts in the slow cooker. Sprinkle with the salt, pepper, poultry seasoning, and garlic powder.
- Spread the cream of chicken soup over the chicken, then add the sliced butter on top.
- Mix the Better Than Bouillon with the chicken broth until dissolved. Pour over the chicken and soup mixture.
- Cover and cook on Low for 4–6 hours, or until the chicken is fully cooked and shreds easily.
- Remove the chicken to a plate and shred it using two forks. If using frozen noodles, cover and refrigerate the chicken while the noodles cook. If using dry egg noodles, simply cover the chicken and set it aside until the noodles are done.
If Using Frozen Reames Noodles:
- Add the frozen noodles to the soup mixture in the slow cooker, along with the frozen mixed vegetables, if using. Stir well.Cover and cook on High for 1–2 hours, stirring halfway through, until the noodles are tender.
If Using Dry Egg Noodles
- Turn the slow cooker to High. If using frozen mixed vegetables, add them first and cook for about 20–30 minutes, until heated through.Once the soup mixture is hot, stir in the dry egg noodles. Cover and cook for about 12–15 minutes, or until tender, checking occasionally. Add a little more broth if needed.Alternatively, you can cook the dry noodles separately on the stovetop and stir them into the chicken mixture before serving. If using this method, reduce the chicken broth from 4 cups to 2 cups when preparing the recipe, since the noodles won't be absorbing the broth as they cook.
Finish and Serve
- When the noodles are tender, stir in the shredded chicken. If the chicken was refrigerated, make sure it reaches 165°F before serving. If needed, warm the chicken briefly in the microwave with a little broth before adding it to the noodles.Add a little hot water or chicken broth to the chicken and noodles mixture if it is too thick. Serve hot.
Notes
Cooking time will depend on the size and thickness of your chicken breasts, as well as the type of noodles you use. Using Fresh Vegetables
If using fresh vegetables instead of frozen, dice them small and sauté in a little butter until they begin to soften. Then add them to the slow cooker with the chicken at the beginning of cooking. This helps ensure the vegetables are tender when the dish is done. Using Rotisserie Chicken
You can use shredded rotisserie chicken instead of raw chicken breasts.
- Skip the initial chicken cooking time. Add the broth, cream soup, butter, bouillon, and seasonings to the slow cooker, mix well, and heat on High until hot.
- Add the noodles and cook as directed for the type you're using.
- Stir in the shredded chicken at the end, making sure it heats through to 165°F before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE this recipe and more
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can you use shredded rotissierie chicken for this recipe
Yes, you can use shredded rotisserie chicken! Just add the broth, cream soup, butter, and seasonings to the slow cooker and heat on High until hot. Then add the noodles and cook as directed. Stir in the cooked chicken at the end, making sure it’s heated through before serving. This is a great shortcut! Enjoy!
Hi
Has anyone tried using a frozen bag of broccoli??
If you partially thaw it to release some of the liquid, just toss it in with about 30 minutes or so to go.
We love this recipe so much! I use a rotisserie chicken and it’s so much faster!
Can I do the chicken part of the recipe the day before, then warm the broth the next day and finish cooking the noodles in the crockpot? Thank you.
Yes, you can! Cook and shred the chicken the day before, then refrigerate the chicken and soup mixture separately. The next day, reheat the soup mixture on the stovetop until hot (165°F), then transfer it to the slow cooker. Slow cookers heat refrigerated foods too slowly, which can allow bacteria to grow. Add the frozen noodles and cook on High until tender. Reheat the chicken to 165°F and stir it in at the end. Enjoy!
How much is a serving
Approx. 1 3/4 cups
Delicious, I’m making another crock full for friends and of course, some for me. When i was a child, my church camp served it so I have been looking for this recipe for years and so happy to have found it!
This is now my husbands favorite meal! (after 30 years) this came together so easily and the flavor is amazing. I put in an extra cup of broth since i had more chicken than the recipe called for. I also added frozen peas and carrots which added to the flavor. This is my favorite go to now! This is so tasty and a great “cold” weather comfort food.
I make this recipe quite often. It is delicious!