by Holly
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 creamy sauce and mixed veggies and 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 Cozy 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 that’s effortless to make.
- 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 classic recipe for chicken and noodles is really easy to make.
- It’s an easy toss in the slow cooker kind of meal 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.
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.
Can’t find frozen noodles? Make your own with this easy egg noodles recipe (the noodles in the images on this recipe are my own homemade egg noodles that I’ve frozen).
CREAMY 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 veggies are pre-cut and ready to go into the pot. Scour the leftover veggies in the refrigerator and add them into the pot to bulk up the soup even more. If using fresh veggies, you’ll want ot steam them first or add them earlier so they cook through.
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 Crockpot Chicken & Noodles
Comfort food is just a few ingredients away from being made with this simple recipe.
- Slow cook the chicken, onion, broth, and chicken soup.
- 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.
Noodle Notes
- To get this right consistency, this recipe is designed for frozen noodles to be cooked in the broth.
- The noodles soak up the liquid and starches on the outside of the noodles help to thicken the sauce to the right consistency.
- If you don’t have frozen noodles make homemade egg noodles.
- This dish is thicker than a soup, you can add more broth to reach desired consistency.
- If using noodles or pasta other than frozen egg noodles, you may need to reduce the liquid in the recipe and the sauce can be thickened with a slurry.
- Dry pasta doesn’t always cook well in the slow cooker and can become mushy.
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
- Slow Cooker Butter Chicken – with fresh spices
- Crock Pot BBQ Chicken – just 5 ingredients
- Slow Cooker Chicken Cacciatore – loaded with veggies
- Crock Pot Chicken Pot Pie – with ready-made biscuits
- Slow Cooker Honey Garlic Chicken – in a sweet & sticky sauce
Did your family love this Crock Pot Chicken & Noodles? Be sure to leave a rating and a comment below!
Crock Pot Chicken and Noodles
Prep Time 15 minutes
Servings 8 servings
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
Follow Spend with Pennies on Pinterest
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.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
What is the trick for cooking the Reames noodles? I’ve made it twice and both times the noodles were doughy.
Oh no, sorry to hear that Hollie! We don’t have special tricks, we often use homemade egg noodles for this recipe but when we do use Reasmes we add them frozen to the crockpot and then let them cook on high for 60-90 minutes or until they are cooked through. You may just need to let them cook a little longer, we do stir after 30 mins which helps them cook more evenly.
Hi Holly,
Can I use canned veggies instead of frozen for the crockpot chicken and noodles?
That should work well, Victoria. We would love to hear how it turns out for you!
Hi Holly,
Thank you for such great recipes. I wanted to try the crockpot chicken and noodles, but I can’t locate Reames frozen noodles in our area. Is there any other noodle I can use in place of it ? Our area doesn’t seem to use frozen egg noodles. Would regular noodles work?
Thank you again.
Anne Marie Higgins
Hi Anne Marie, in place of frozen noodles you can make homemade egg noodles.
I been using this non stop! My son hates chicken noddle soup but this one gets excited and eat. My husband likes me add extra chicken and veggies. So make two different crockpots. It simply, I love how easy put together and yummy comes out.
So delicious! I’ve been using this recipe for years my boyfriend cannot get enough when I make it.
Easy recipe with great results..
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I love this recipe. My son is a huge fan of chicken and noodles.
Made this tonight and followed the directions as written. It was absolutely perfect! So easy and super delicious! I will definitely be following you and looking forward to more yummy recipes. Thanks so much for sharing this delicious and easy to prepare dish!
Added poultry and garlic seasoning. Only used 16oz pasta. Cooked on low 5 hrs. Added veggies 30 mins later. High or 1 hr later used uncooked pasta for 1 hr awsome now.
How much is 4-5 cups of chopped cooked chicken? How many chicken breasts would that be??
About 4-5 depending on size.
I start with frozen chicken breast and add an hour! So for those wanting to skip cooking the chicken, this works great. Just cook for four hours on high instead of three. :~) Excellent recipe.
Off topic not about this recipe but maybe you have advice. I have an issue cooking with reames noodles. The Noodles seem to suck up the broth as it sits overnight in the fridge ( leftovers) thus ruining any soup I make with it. Is there a way to remedy this? Should I use the reams precooked noodles? Or will I have better luck doing soups with regular dry egg noodles. I love reames noodles but seems not to hold up well as left overs. My food turns to paste with them . kinda aggravating.
Hi Heidi, egg noodles are your best bet for reheating a soup like that. Another option would be to remove most noodles form the soup before refrigerating, and add them back to the soup once it’s already preheated. Hope that helps!
I cook mine per bag instructions and when done give them a good rinse to keep them from sticking together and keep them in a separate bowl. Then you can add what you want to your bowl. Hope this helps. I really like Reames noodles too. They are most like homemade.