This post may contain affiliate links. Please read our disclosure policy.

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.

taking a spoonful of Crock Pot Chicken and Noodles out of the pot

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.
Crock Pot Chicken and Noodles ingredients with labels

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.

No Frozen Noodles?

No Problem! 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). Double (or triple) the recipe and keep extra egg noodles in the freezer!

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.
adding ingredients together to make Crock Pot Chicken and Noodles

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.

  1. Cook the chicken, onion, broth, and chicken soup in a crock pot on high heat for 3 hours.
  2. Remove the chicken and shred. Add back to the slow cooker with veggies & frozen egg noodles.
  3. Cook until noodles are cooked through (as per the recipe below).

So easy! Serve with biscuits or cheese bread for dipping.

Noodle Notables

  • This recipe is designed to allow frozen egg noodles to be cooked in the broth. Using other noodles may not have the same consistency. The noodles soak up the liquid (and flavor of the broth) while the starches help to thicken the sauce.
  • 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, pre-cook the noodles and add to the dish before serving.
bowl of Crock Pot Chicken and Noodles with bread

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! 

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
plated Crock Pot Chicken and Noodles
4.92 from 173 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crock Pot Chicken and Noodles

Juicy chicken, vegetables, and tender noodles in an easy creamy broth cook up effortlessly in the slow cooker.
Save Pin
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Author Holly Nilsson

Equipment

buy hollys book

Ingredients  

  • 1 ½ lbs boneless skinless chicken breasts or 4 cups cooked chicken, see notes
  • 1 small onion diced
  • 21 ounces condensed cream of chicken soup 2 x 10.5 ounce cans
  • 6 cups reduced sodium chicken broth
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme leaves
  • 2 cups frozen mixed vegetables
  • 24 ounces frozen egg noodles such as Reames
  • 2 tablespoons chopped fresh parsley

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

CHICKEN:  Use raw boneless skinless chicken breasts or thighs, or cooked chicken in this recipe.  Cooking time will remain the same if using cooked shredded chicken to allow the onions to cook through and the flavors to blend.
NOODLES:  Use frozen egg noodles such as Reames or homemade egg noodles. Egg noodles can be made in advance and frozen to add to this recipe. One recipe of egg noodles makes approximately the equivalent of 1 package of frozen.
SAUCE: It will seem like a lot of liquid when you add the shredded chicken and noodles to the slow cooker. The noodles will soak up a lot of the liquid. 
This recipe is thicker than soup and is designed for frozen noodles to be cooked in the broth. Other types of noodles won’t thicken the sauce the same way.
More broth can be added before serving 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.
4.92 from 173 votes

Nutrition Information

Calories: 511 | Carbohydrates: 70g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 134mg | Potassium: 588mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2525IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 3mg

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.

close up of Crock Pot Chicken and Noodles in the pot with writing
bowls of Crock Pot Chicken and Noodles with writing
spoon full of Crock Pot Chicken and Noodles with a title
Crock Pot Chicken and Noodles cooked in the pot and plated with writing

share:

PinYummly

Categories:

, ,

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

4.92 from 173 votes (136 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. This recipe is a family favorite. I have made it many times. My son is a picky eater and he loves this recipe.5 stars

    Reply

  5. BEST CHICKEN SOUP RECIPE I’VE EVER MADE
    And as a mom of four kiddos who are now starting their OWN families….I’ve made my fair share of chicken soup! Thank you for this recipe. It’s a keeper! Pure comfort food.5 stars

    Reply

  7. I made this and it was so delicious!

    I have a question about frozen noodles that maybe you can answer. I want to cook the Reames frozen noodles in the crockpot with only some chicken broth and some garlic & herbs seasoning. Would you know how long to cook them and about how much liquid I’d use to get a slightly thick broth at the end of cooking?
    Thank you.5 stars

    Reply

    1. So glad you loved it Tammy! I haven’t tried cooking the Reames noodles that way (although it sounds so cozy and delicious). This recipe uses 24oz of noodles with about 70oz of liquid including the broth and condensed soups—for a starting point. Let us know how it goes!

      Reply

    1. 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.

      Reply

    1. 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.

      Reply