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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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These were so good! I did thaw the frozen noodles before adding so they cooked faster.
Going to make this soon…..was wondering if you could make it with fresh lemon juice to make lemon chicken noodle soup?
Yes, I would add the lemon juice at the end, it will be fresh tasting and add brightness to the soup.
what size can of cream of chicken? I’ve not cooked much and would assume the smaller cans, but wanted to be sure before I make this for our Thanksgiving dinner.
The 10.5 ounce size. I’m sorry I didn’t make that clear, I have added that. Thank you for your comment!
I have made several times. Everyone love it. I have been asked to make this for my daughter’s wedding. About how many pounds of chicken (4 chicken breast) are in this recipe?
Hi, I’m glad you like it! I would say about 1 1/2 to 2 pounds.
If I double noodles do I need to double ingredients and cooking time for noodles?
You will need to double the liquid. Increase seasonings as desired, but keep the cook time the same.
I only have thin, sliced chicken breast. Should I cut my timing down?
Yes, maybe 2-3 hours on Low.
Not a fan of Cream of Chicken soup. Any other suggestions in it’s place. Like the creamier style Chicken and Noodles.
Sour cream and some chicken bouillon makes a nice substitute.
I use cream of celery or cream of mushroom..
Wondering if I can cut this recipe in half. And if so is the cook time still the same?
Yes you can, and the cook time will be about the same. It depends on the thickness of the chicken breasts. The noodles should take about the same amount of time.
Would you please recommend the number of servings?
For us it’s about 10-12 servings.
I have made this before. It is so good. Family loves it. Thanks for recipe.
Hi! I’m having a hard time finding the low sodium chicken bouillon. Would you just cut the bouillon down to half of what it calls for in this case?
Thank you!
You can do that, taste it, and add more if you like.
I dont have an instapot and using a crockpot instead. Is it better to thaw chicken b4 putting in crockpot or do I want to to put them in crockpot frozen?
I would thaw at least halfway.