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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
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
- Place the chicken breasts in the slow cooker. Sprinkle with the salt, pepper, poultry seasoning, and garlic powder.
- Spread the soup over the top of the chicken.
- Add the sliced butter on top of the soup layer.
- Mix together the bouillon and chicken broth to dissolve it. Then pour over chicken/soup layers.
- Place the lid on the crock and cook on Low for 4-6 hours, or until chicken is done and can be easily shredded.
- Remove the chicken to a plate using tongs. Cover and set aside.
- Add the noodles to the soup mixture (and frozen veggies, if using). Stir well. Place the lid back on and cook on High for another 1-2 hours, stirring halfway through cook time.If using dry Egg Noodles, add them about 12-15 minutes before serving. Stir them in and place the lid back on. Or boil them on the stove and add them before serving.
- Meanwhile, use two forks to shred the chicken. Then cover so it doesn't dry out.
- When the noodles are done, Add the shredded chicken to the crock and mix well. If the chicken and noodles is too thick for your liking, just add some hot water or broth.
- Serve hot.
Notes
Cook Time
The cook time will depend on how large/thick your chicken breasts are. The type of noodles you use will also be a factor.Using Fresh Vegetables
*Dice them small and add with the chicken in the beginning. If you want, you can sauté them in a little butter and they will cook faster.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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This was unbelievably AMAZING! It’s a definite keeper!! Thanks for sharing this amazing recipe!! I’ve never heard my husband rave so much as he did this. MANY THANKS!!
That’s awesome!
I am winding it at this point I think. I have half cooked celery and carrots aloe cookkng with the broth and soup and just added the egg noodles. I already have rotisserie chicken shredded ready to add to the mixture. How long should I cook the egg noodles with veggies on high? Any suggestions. Need it to be done in 2 hours.
I would add the egg noodles after pressure cooking and cook them on the sauté setting.
Absolutely loved it. I added some white wine and shallots to mine. I will make it again.
Can I cook this on high in a crockpot instead of on low?
If you do, just keep an eye on it. Start with 2 hours.
Cook your noodles on the stove, then add them to the crock pot.
How long do you cook if you use canned chicken breast!
I think in that case I would heat the soup on sauté, then add the noodles and follow my instructions from that point. Then add the canned chicken at the end and let it sit a few minutes to heat through.
I parboiled the noodles ( bagged) separately..then added them and the frozen veggies near the end….about an hour more time cooking. It was so delicious…served homemade biscuits on the side. I also used 12 oz. bag so liquid was not all soaked in. Warm, comfy and cozy …a family favorite now! Thank you!
recipe was wonderful first day but noodles absorbed any liquid and was dry next day. What should I add to get it back to first day creaminess?
I would add some broth or water when reheating.
I made this tonight but used cheese tortellini instead! Omg delicious!!!
Made this today and I used bagged noodles. Turned out very pasty. Added more liquid like recipe called for. Unfortunately not a fan of the finished product.
Oh darn! Which noodles did you use? Wide egg or the dumpling kind (they both come in bags)? Dry or frozen? How long did you cook them?
Im sure dry bagged. Hence why it didn’t turn out. I been making this for a long time. It turns out if you cook it right! Cannot stand when people rate/comment when they change the recipe.
Wide egg no yolk. Do I just put it in 1 hour before serving?
Add about 12-15 minutes before serving.
Well I wonder why..she said FROZEN NOODLES NOT BAGGED. So your comment is unwarranted. If you change the recipe keep your bad comments to yourself. I wouldn’t be a fan either if I made it incorrectly. smh
Love this recipe. It’s my go to when cooking for others recovering from illness or surgery!
I made this recipe last night and it was AMAZING 🙂 I definitely recommend for everyone to try this recipe out!
Can I cook this then freeze and reheat!?
Hi Monica, I wouldn’t, since the noodles were already frozen once.
Yes I do it all the time.
I refreeze it, no problems