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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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Can you make this gluten free?
I haven’t tried it. There are many GF pastas, but they all seem to cook differently. The good thing about a slow cooker is you can check on them. Or just cook them on the stove and add to the crockpot when the chicken is done.
This wa simple and delicious. New favorite
I have made this before for my family and they love it. But want to make it just for myself since I am a widow now and was wondering if I could cut recipe in half. It is really hard cooking for one person.
I’m sorry for your loss. I’m a widow now, too. Yes, you can cut it in half. You may need to cut the cook time down a little, just keep an eye on it.
Made a big batch of homemade chicken stock yesterday and used it in this recipe with thick, Amish style noodles. The key is getting enough salt – you need a lot more than you think. I also used four chicken breasts. It was perfect. Hearty and delicious. Noodles cooked up much quicker, in like a half hour.
Really good! The sauce was full of flavor and the chicken was so tender. I used chicken tenderloins instead of breasts because that is what we had and that worked out well because the shreds were a bit chunkier. I also used dry egg noodles and added them to the pot for the last 15 20 minutes and they did not get mushy. Will definitely make again! I
Fantastic..added onion powder, minced onion and parsley
This is a staple in my house for dinner. Regular on my list! My kids request it. I recommend it to everyone! I got everyone hooked on it. can’t love it enough! Thank you!!!
My family and I love this recipe! It is definitely our go to recipe!
There are only 2 of us. If I cut this recipe in 1/2 what size crockpot would you suggest I use? Thanks.
I think a 4-quart is a good size for smaller batches.
I made the dish per the instructions. It was good, but preferred it to be a bit spicier. Also, the sauce didn’t thicken the way I would have preferred. My brother liked it more than I did. :)Perhaps some heavy cream, and perhaps cornstarch, could be added, and the amount of chicken broth reduced. By the way: I used regular egg noodles, cooked them on the stove, and added them to the cooked chicken and sauce. I will try it again, with the aforementioned changes.
When you make the recipe as directed, it will be thicker as the noodles absorb some of the broth, as they cook it it. And you can add spice as you like, I find that some red pepper flakes are nice to add a little kick. But yes, if you cook the noodles on the stove, you will need to use less broth or add a corn starch slurry to thicken it.