Crockpot chicken and noodles is a cozy, hearty, and delicious meal made easy in the slow cooker! Like a big ol’ hug in a bowl.
Chicken breasts are slow-cooked in a quick and creamy sauce. We add in mixed vegetables and tender egg noodles to make a complete meal.
Warm and comforting, this recipe has remained a favorite for good reason.
Why You’ll Fall in Love With This Chicken & Noodles Recipe
I love soup and always eat the broth first and save the goodies in the bowl for last! This crockpot chicken and noodles recipe is creamy and delicious, like eating all of the goodies out of a bowl of creamy chicken noodle soup!
- This is the best ‘set it and forget it’ kind of meal.
- No need to pre-cook the chicken (or the noodles). Use uncooked chicken breasts or thighs (or leftover rotisserie chicken if it’s what you have!).
- This for chicken and noodles is really easy to make.
- It’s an easy toss in the slow cooker but has such delicious flavor.
- Simply let the crockpot do all the work. It’s a complete meal in one pot.
Ingredients and Variations
Chicken – Fresh boneless, skinless chicken breasts or chicken thighs work well in this recipe. You can also use cooked chicken or leftover turkey with no additional changes to the recipe.
Sauce – We use condensed soups in this recipe as they hold up well to the heat of a slow cooker (fresh dairy can curdle in a slow cooker). Cream of chicken is our first choice but cream of celery works well too.
Vegetables – Frozen mixed vegetables need no prep making this meal extra fast!
If you’ve got fresh vegetables in the refrigerator and add them into the slow cooker to bulk up the meal even more. If using fresh veggies, you’ll want to steam them first or add them earlier so they cook through.
Egg Noodles – The noodles are what make this soup so hearty. Frozen egg noodles like the Reames brand can go straight into the pot. This recipe hasn’t been tested with dry egg noodles, however, they won’t soak up as much liquid so you’ll want to reduce the liquid slightly if using dry pasta.
Variations
- Add your own veggies (like carrots, green beans, corn, peas). Steam them before adding for the best results.
- Season to your liking with onion powder, garlic powder, poultry seasoning or a sprinkle of dried rosemary.
- Feeling more like dumplings instead of noodles? Make crockpot chicken and dumplings with refrigerated biscuits, or make old fashioned chicken and dumplings.
How to Make Chicken and Noodles in a Slow Cooker
Comfort food is just a few ingredients away from being made with this simple recipe.
- Cook the chicken, onion, broth, and chicken soup in a crock pot on high heat for 3 hours.
- Remove the chicken and shred. Add back to the slow cooker with veggies & frozen egg noodles.
- Cook until noodles are cooked through (as per the recipe below).
So easy! Serve with biscuits or cheese bread for dipping.
Got Leftovers?
Keep leftover crockpot chicken and noodles in a covered container in the refrigerator for up to 4 days. Heat on the stovetop. Freeze in zippered bags for up to 4 months. Once it’s thawed, do not refreeze it, however.
Chicken in the Crockpot
Did your family love this Crock Pot Chicken & Noodles? Be sure to leave a rating and a comment below!
Crock Pot Chicken and Noodles
Equipment
Ingredients
- 3 large uncooked chicken breasts, about 1 ½ lbs or 4 cups cooked chicken, see notes
- 1 small onion diced
- 2 cans cream of chicken soup 10 ½ ounces each
- 6 cups low sodium chicken broth
- ½ teaspoon each black pepper and dried thyme leaves
- 2 cups frozen mixed vegetables
- 24 ounces frozen egg noodles such as Reames
- 2 tablespoons fresh parsley chopped
Instructions
- Season chicken with salt and pepper to taste. Place onion and chicken in a slow cooker. Top with broth, cream of chicken soup, and seasonings.
- Cook 3 hours on high or until onions are tender and the chicken is cooked through (165°F).
- Remove the chicken breasts from the slow cooker and shred with two forks. Add them back to the liquid along with the mixed vegetables and frozen egg noodles.
- Cook an additional 60-90 min or until noodles are cooked through, stirring after 30 minutes. Do not overcook.
- Stir in parsley and serve.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Slow Cooker
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I’m planning to make this with dry Amish egg noodles from my local market. Should I adjust the cooking time and/or amount of liquid since I won’t be using frozen noodles?
This recipe hasn’t been tested with dry egg noodles, however, they won’t soak up as much liquid so you’ll want to reduce the liquid slightly if using dry pasta.
This came out like cream of chicken soup,. too much liquid. I used Reames noodles too. i had to add another can of cream of chicken soup but it was still too much liquid. so I added some corn starch. The noodles were mushy. I checked the noodles at 30 minute intervals like recipe said. First time the noodles didn’t even look cooked at all. Anyway, after I added the thickeners, it didn’t have much flavor eitger so I added onion powder, garlic powder and more salt. It finally tasted good enough. Then I decided to have it on biscuits which was ok. But with all these ingredients I won’t be making this again. I wish it had been called Cream of Chicken Noodle Soup.
Love this recipe.
Turns out great and a terrific way to get some veggies into picky eaters. This is a family favorite.
I did use only 3 chicken thighs, one can of cream of chicken and three cups of broth. No noodles (picky husband) and I got the “Write this one down” comment. Delicious. Holly, you have turned into my first stop for recipes.
Thank you so much for the kind words C! I am so glad you are enjoying the recipes.
Solid meal! Great flavor. Wasn’t in love with the frozen egg noodles but it was still good.
absolutely love spend with pennies but this recipe needs more flavor. I did use generic broth and cream soup. maybe that’s why. doctored it up to reheat with onion powder and garlic salt and more thyme and it was better. (threw out all my spices at start of year to buy fresh as needed so was limited what I had to doctor with) needs something. still a nice easy recipe. made a ton. will definitely use the frozen leftovers but not on my make again list.
Made this Sunday. Came out delicious. Only change I made was used 1 cream of mushroom & 1 cream of celery because that’s what I had. Other than that, exactly as written. Hubby even loved it and he’s not a huge fan of dumpling style noodles. Will make this again.
Has anyone tried to add dumplings to this recipe? I have made the chicken and noodles and love them but would like to add dumplings if you think it would work.
Thanks for any info.
Hi Bonnie, for Crock Pot Chicken and Dumplings you can see this recipe here.
I only had 5 1/2 cups of chicken broth, diced green pepper, onions, diced the 3 chicken breasts cooked on low for 6 hrs added mixed vegetables and a can of cream corn. Did not add any pasta (diabetic). Truly a great recipe.
Hi holly! Is the nutrition for 1 or 2 cups of chicken and noodles? I’m on the way to the store to attempt this recipe, thanks!
The nutrition information is for 1/8th of the recipe, this can vary a little bit based on the size of the chicken breasts.
Hopefully this might help if you had the same problem as me, not having frozen noodles available in stores locally. I did read the comment about making homemade noodles and as I would agree they are wonderful BUT, I wanted to keep this recipe easier. The first time I made this I cooked egg noodles on the side and it was very ‘brothy.’ I didn’t read the recipe and that was my fault. The family still liked it but I wanted to make it more like the consistency of the recipe photo. So what to do with no frozen noodles available and not wanting to make homemade noodles? I played around with the recipe and finally got it right. Instead of frozen noodle, I added HALF a bag of dry, grocery store kluski noodles to the pot at the time recommended. I believe they took about 14 minutes in my crockpot to be the consistency my family liked. Easier than making homemade noodles and everyone happy! My family also likes veggies a little more crunchy so I added those later in recipe too. Either way works great but a better of choice:). Thanks for this great recipie! Now in our rotation.
Thank you for sharing Laurie! That is a very helpful tip!
so easy & so yummy
Flavor is very good and wonderfully similar to the chicken & noodles my mom used to make when I was a kid. However, in my crock pot the chicken was overdone at 3 hours on high. I’m sure this depends on the individual slow cooker as well as size of the chicken breasts. Also, might consider adding the frozen veggies a bit later, as the peas were cooked to death by the time the noodles were done. I definitely plan to make this recipe again so will make adjustments next time!
It made too much, next time I’ll chop it in half. It also took longer than 4 hours. It needed more time to cook. Perhaps my crock pot is too old. But I will definitely make it again. Very good.