Crockpot Chicken and Noodles is delicious and simple comfort food that everyone loves. Let the slow cooker do the cooking tonight with this easy recipe!
Having a growing collection of delicious and easy slow cooker chicken recipes will make your life way easier.
You’ll save so much time in the kitchen! Just toss in some soup, chicken, and seasonings, then come back a few hours later to a delicious meal!
This crockpot chicken and noodles recipe is so comforting, with simple flavors, cream of chicken soup, frozen mixed veggies, and hearty egg noodles.
Your whole family is going to love this tasty slow-cooker meal, and you’ll be asked to make it over and over again all year long!
As the weather has been getting colder, I’ve made this meal 3 times this fall already. Creamy chicken and noodles will warm your body and soul, just like slow cooker chicken noodle soup!
If you need more slow cooker chicken ideas, try making my Slow Cooker Butter Chicken or Creamy Crockpot White Chicken Chili next!
If you want to make something tasty with ground beef, I suggest my Crock Pot Tater Tot Casserole.
Why You’ll Love This Recipe
- A Family-Friendly Meal – These noodles are creamy, buttery, and mildly seasoned, which means that everyone will love them!
- Minimal Prep Time – You just need a few minutes to assemble the ingredients and chop up some onion and garlic. The crock pot will do most of the work here.
- No Side Dishes Required – This crockpot chicken and noodles recipe includes pasta, chicken, and veggies so it’s already a complete meal.
Key Ingredients
Here’s what you need to make this creamy chicken and noodles in the crockpot:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Breasts: About 1 and a half pounds of chicken is cooked right in the crockpot. When it’s done, we’ll shred it up so it’s easy to serve.
- Cream of Chicken Soup: Canned condensed soup is not a regular ingredient for me, but for this recipe, the ease of using it outweighs any negatives! If you’d prefer to make a homemade version, I’ll include instructions below.
- Onion and Garlic: One onion and 2 garlic cloves create a rich, savory, homey flavor.
- Butter: Cooking chicken breasts in the crockpot in broth and butter gives them so much flavor and keeps the meat moist and perfect.
- Broth: Canned or boxed chicken broth or stock works perfectly here, or you can always make this with homemade stock.
- Seasonings: The seasonings here are super simple: Salt, pepper, and dried parsley.
- Egg Noodles: Choose your favorite noodles. I like this recipe best with wide or broad noodles.
- Frozen Vegetables: Grab a max of frozen mixed veggies! Typically this will include carrots, green beans, peas, and corn.
How To Make Crockpot Chicken and Noodles
- Fill the Crockpot and Cook the Chicken: To a 5qt slow cooker or larger, add chicken breasts, cream of chicken soup, onion, garlic, and chicken stock. Season with dried parsley, salt, and pepper. Give everything a quick stir. Add the pieces of butter, cover, and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours. When the chicken is fully cooked, remove it from the crockpot and set aside.
- Cook the Noodles in the Crockpot: Add the egg noodles and frozen vegetables to the crockpot. Stir.
- Add the Chicken Back In: Shred the chicken breasts, add them on top of the uncooked noodle mixture, add the lid, and cook for 25 minutes, or until the noodles are tender.
- Stir and Adjust: Taste the chicken and noodles and adjust the seasonings if needed. Serve in bowls with fresh chopped parsley on top.
Tip!
Avoid shredding the chicken too finely. You want large pieces of tender meat throughout the dish.
Recipe Tips
- The onions will still have some bite to them, so if you don’t want that, saute them before adding to the crock pot. You can also omit the onions, and replace them with ½ teaspoon of onion powder.
- Mix and match the veggies if you like. I think frozen mixed veggies are the easiest thing to use, but this recipe can be made with any frozen vegetables you have. It’s great to use up bits of leftovers you have in the freezer too.
- For more flavor, try adding chopped celery, poultry seasoning, or your favorite herbs and spices.
Storing Tips
Keep leftover crockpot chicken and noodles in an airtight container in the fridge for up to 3 days.
What To Serve With Slow Cooker Chicken and Noodles
Try some crackers on the side, or make fresh dinner rolls if you have the time.
A simple salad is nice with this meal, but overall, you have all of the food groups already, so side dishes are not required!
Want to make a comforting homemade dessert to go with this meal? Try my old-fashioned Hot Milk Cake, or warm Pear Crisp with ice cream.
FAQs
Melt 6 tablespoons of butter in a saucepan, add 6 tbsp of flour and cook it out. Gradually add 2 cups of chicken stock and a cup of milk. Season with 1 teaspoon of each garlic powder, onion powder, salt, and ½ teaspoon of pepper. Cook until thickened then remove from heat and use in the recipe. This makes about 20 ounces which is equivalent to 2 cans that we need to make this slow cooker chicken and noodles.
The cooking time for the noodles will vary depending on the size and brand that you use. I used No-Yolks dumpling noodles, and they took 25 minutes to cook. Yours may take a few minutes more or less.
Recipes with egg noodles don’t freeze well. The noodles will absorb too much liquid and when reheated they’ll be mushy.
This easy crockpot chicken and noodles meal will satisfy even the pickiest eaters in your home! Make this recipe the next time you’re craving a comforting dinner, and be sure to Pin it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Crockpot Chicken and Noodles
Equipment
- 5 or 6 quart slow cooker or larger
Ingredients
- 3 chicken breasts boneless and skinless, about 1 ½ pounds in total
- 2 10.5 ounce cans condensed cream of chicken soup
- 1 small yellow onion diced
- 2 cloves garlic minced
- 3 cups low sodium chicken stock or broth
- 1 teaspoon dried parsley
- ½ teaspoon salt add more to taste
- ¼ teaspoon ground black pepper
- 4 tablespoons unsalted butter cut into pieces
- 8 ounces egg noodles uncooked
- 2 cups frozen mixed vegetables
Instructions
- To a 5qt or 6qt slow cooker or larger, add chicken breasts, cream of chicken soup, onion, garlic, and chicken stock, and then season with dried parsley, salt, and pepper. Give everything a quick stir. Add the pieces of butter, cover, and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours.
- When the internal temperature of the chicken is 165°F/74°C, take it out and put it on a cutting board.
- Add uncooked noodles and frozen vegetables to the crockpot. Stir so that the noodles are submerged.
- Shred the chicken and return it to the crockpot. Cook, covered, on HIGH for 20-25 minutes, or until the noodles are cooked.
- When the noodles are tender, stir again, have a taste and adjust seasonings to your preferences. Serve in bowls with fresh chopped parsley on top.
Notes:
- The onions will still have some bite to them, so if you don’t want that, saute them before adding to the crock pot. You can also omit the onions, and replace them with ½ teaspoon of onion powder.
- Mix and match the veggies if you like. I think frozen mixed veggies are the easiest thing to use, but this recipe can be made with any frozen vegetables you have. It’s great to use up bits of leftovers you have in the freezer too.
- For more flavor, try adding chopped celery, poultry seasoning, or your favorite herbs and spices.
- Avoid shredding the chicken too finely, it’s best to have large pieces of chicken throughout.
- The amount of time it takes for the noodles to cook will depend a bit on the size and brand you are using. Check them after 20 minutes.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Elizabeth says
Can I make this with fresh vegetables? I have some carrots onions and celery but not green beans?
Little Sunny Kitchen says
Sure! Saute the carrots and celery with the onions.