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 are pure comfort food! These comforting chicken and noodles are an easy, classic meal that will feed a hungry bunch!
- 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)
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Place the chicken breasts in the slow cooker. Sprinkle with the salt, pepper, poultry seasoning, and garlic powder.
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Spread the soup over the top of the chicken.
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Add the sliced butter on top of the soup layer.
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Mix together the bouillon and chicken broth to dissolve it. Then pour over chicken/soup layers.
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Place the lid on the crock and cook on Low for 4-6 hours, or until chicken is done and can be easily shredded.
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Remove the chicken to a plate using tongs. Cover and set aside.
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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.
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Meanwhile, use two forks to shred the chicken. Then cover so it doesn't dry out.
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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.
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Serve hot.
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.
RESOURCES TO MAKE this recipe and more
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Kristi
Thoughts on baking leftovers with a cracker crumble on top or reheating about 3/4 of it the second night without drying it out?
Sandy
That will work. Just add some broth to thin it our a little so it doesn't dry out.
Kelli
When i reheat i just add either a little water or you can use chicken broth and reheat like that. Never seems dry.
Cheryl B
I've tried this recipe twice. Both times the noodles taste pasty. I don't care for the Reames noodles, so this time I put in egg noodles. It was awful, wasted a lot of food, had to throw it out.
Sandy
Oh that's a bummer. Some people do have an issue with noodles (a texture thing, I think). Maybe try using dumplings instead? Either the biscuit style, or whip up some easy homemade fluffy dumplings (try the ones in this recipe).
Donna Katunick
Love this recipe, and everyone who had it Loved it too!!
Kim
This was a very easy recipe to make. The flavor was great! Good comfort food.
Courtney
If you use fresh carrots, celery and onions. When should you add them and how long should you cook them?
Sandy
Dice them small and add with the chicken in the beginning.
Teresa Garrison
I made the soup and I can’t believe how well it turned out.
I used rotisserie chicken instead of chicken breast.
Two table spoons of basil was added.
As what the recipe called for two cans of creamy chicken noodle soup 12 ounce.
I didn’t have the patience to find them so I bought two cans family size it was double in ounces which is fine.
As for the noodles, I found the Ramen 24 ounce they didn’t have the 12 ounce.
I put the broth the soup on the stove for two hours. I shredded the chicken then added it for an additional hour and a half.
I usually use heavy cream, but that’s just too much on my stomach.
I will make this again. I usually use heavy cream, but that’s just too much on my stomach.
Shari
These were so good! I did thaw the frozen noodles before adding so they cooked faster.