Crockpot Chicken and Noodles is an easy and tasty meal you can make in your slow cooker. The chicken cooks slowly until it’s tender, and the noodles soak up the creamy sauce. It’s a great dinner option that requires little effort and tastes delicious.
Why You’ll Love This Crockpot Chicken and Noodles Recipe
This dish is a perfect blend of ease and flavor. You get the convenience of a slow cooker doing all the work while the rich, creamy sauce soaks into the tender chicken and soft noodles. It’s ideal for busy days when you want a satisfying meal without standing over the stove. Plus, it’s adaptable, budget-friendly, and made with pantry staples, making it a reliable go-to dinner option.
Ingredients for Crockpot Chicken and Noodles
Before you get started, gather the following ingredients:
- 1 1/2 to 2 pounds boneless, skinless chicken breasts
- 2 cans (10.5 oz each) cream of chicken soup (no water added)
- 1 to 2 teaspoons dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1/2 stick of butter, sliced
- 3 1/2 cups chicken broth
- 8 ounces uncooked egg noodles
How to Make Crockpot Chicken and Noodles
Start by placing the chicken breasts at the bottom of your slow cooker. Pour the cream of chicken soups directly on top — don’t add any extra water; this keeps the sauce thick and creamy. Sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly over the soups. Then, add slices of butter on top for richness and pour in the chicken broth carefully.
Set your crockpot to low heat and cook for 5 to 6 hours, or choose high heat and cook for 3 to 4 hours. The chicken will become tender and juicy as it simmers in the creamy sauce.
Once the chicken is cooked, remove it from the crockpot and shred it with two forks into large chunks. This step is important — shredded chicken mixes better with the sauce and noodles, giving you every bite packed with flavor.
Return the shredded chicken to the crockpot. Add the dry egg noodles and stir everything gently. Cover the crockpot again and continue cooking for another 30 to 45 minutes until the noodles are soft and tender.
Once done, give the mixture a final stir. Your Crockpot Chicken and Noodles are ready to serve!
How to Serve Crockpot Chicken and Noodles
This dish is wonderfully comforting on its own, but you can make it even better with a few simple touches. Serve it warm in a deep bowl for a hearty meal. A side of steamed vegetables or a fresh green salad pairs nicely, adding some crunch and color to the plate.
For extra flavor, consider sprinkling a little freshly chopped parsley or grated cheese on top. This adds a burst of freshness or a cheesy finish, depending on your preference. It’s a cozy dinner that feels like a special treat but is easy enough for weeknights.
Expert Tips for Crockpot Chicken and Noodles
- Use boneless, skinless chicken breasts for the best texture. Thighs work, too, if you prefer a richer flavor.
- Don’t skip shredding the chicken. Large chunks mix better and keep the dish from turning into mush.
- Keep an eye on the noodles as they cook in the crockpot. Different brands or thicknesses may require a little less or more time to reach perfect tenderness.
- If you want a thicker sauce, remove the lid for the last 15 minutes of cooking to let some liquid evaporate.
- Add extra garlic powder or fresh garlic if you like a bolder flavor.
- Stir gently when adding noodles to avoid breaking them up.
Following these tips will help you get the perfect creamy consistency and tender chicken every time.
How to Store Crockpot Chicken and Noodles
If you have leftovers, cool them quickly and store them in an airtight container in the fridge. They will keep well for up to 3 days. When reheating, add a splash of broth or water to loosen the sauce, as it thickens when chilled.
You can also freeze this dish in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove or in the microwave. This makes it a great meal prep option for busy weeks.
Variations of Crockpot Chicken and Noodles
There are many ways to customize this classic recipe:
- Swap out the cream of chicken soup for cream of mushroom or cream of celery for a different flavor twist.
- Use whole wheat or gluten-free noodles if you need a dietary adjustment.
- Add vegetables like peas, carrots, or mushrooms in the last hour of cooking for extra nutrition and color.
- Mix in shredded cheese near the end for a richer, cheesier sauce.
- For a bit of a kick, add a pinch of red pepper flakes or some black pepper.
Feel free to experiment and find your favorite version of this comforting meal.
Frequently Asked Questions About Crockpot Chicken and Noodles
Can I use frozen chicken breasts in this recipe?
Yes, but you’ll need to add extra cooking time to ensure the chicken cooks through fully. Cooking on low for 7-8 hours works well.
Can I make this recipe in a regular pot instead of a crockpot?
Yes! Cook the chicken and soup mixture on the stove over low heat until the chicken is tender. Then shred and add noodles, cooking until tender.
Is it possible to make this dish dairy-free?
To make it dairy-free, use dairy-free butter and check that your soup and broth are dairy-free versions.
Can I add vegetables to the crockpot chicken and noodles?
Absolutely. Add diced carrots, peas, or mushrooms about an hour before the end of cooking.
How do I store leftovers safely?
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently and add a little broth if needed.
What type of noodles work best?
Egg noodles are traditional, but you can use any pasta you like. Just adjust the cooking time accordingly.
Crockpot Chicken and Noodles
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken breasts
- 2 cans cream of chicken soup (10.5 oz each, no water added)
- 1 to 2 teaspoons dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1/2 stick butter (sliced)
- 3 1/2 cups chicken broth
- 8 ounces uncooked egg noodles
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Pour cream of chicken soup on top, without adding any water.
- Sprinkle dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly over the soup.
- Add sliced butter on top and pour in the chicken broth.
- Set the crockpot to low and cook for 5 to 6 hours, or high for 3 to 4 hours.
- Once cooked, shred the chicken with two forks and return it to the crockpot.
- Add the uncooked egg noodles and stir gently.
- Cover and cook for an additional 30 to 45 minutes until noodles are soft and tender.
- Stir the mixture again before serving.
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