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!


  • 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! 

plated Crock Pot Chicken and Noodles
4.92 from 172 votes↑ Click stars to rate now!
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Crock Pot Chicken and Noodles

Juicy chicken, vegetables, and tender noodles in an easy creamy broth cook up effortlessly in the slow cooker.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
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  • 3 large uncooked chicken breasts, about 1 ½ lbs or 4 cups cooked chicken, see notes
  • 1 small onion diced
  • 2 cans condensed 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


  • 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.



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 172 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
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


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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.
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Recipe Rating


  1. Fussy eaters here! Would just want to use chicken breast, carrots, cream of chicken and seasoning. Could I just add fresh chopped carrots at the start? And I have ready cooked egg noodles in my cupboard so would they work? Any advice appreciated thanks

    1. That should work great, Donna! For the noodles, still add them at the end but you may not need to cook them as long, then serve once tender.

  2. The noodles are gummy! UGH. The rest of the recipe turned out great. I have never used Reames noodles and will never again. Next time I will prepare regular egg noodles before serving. I loved the rest of it though.3 stars

    1. Aww sorry to hear that, Dawn! I would love to hear how it turns out with different noodles next time.

  3. I just love your recipes! This is great. so tasty and super easy. my family loves every recipe I’ve tried. haven’t found a bad one yet!!! Thanks for all the work you do to make so many life’s easier.5 stars

  4. 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?

    1. 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.

      1. I was very careful not to over cook the noodles but they ruined the dish. The flavor of the dish is tasty though, just not with Reames noodles. I might try this dish again but, I’ll make the noodles.

  5. 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. 1 star

  6. 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. 5 stars

  7. 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.3 stars

  8. 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.5 stars

  9. 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.

  10. 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.5 stars

  11. 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!

    1. The nutrition information is for 1/8th of the recipe, this can vary a little bit based on the size of the chicken breasts.

  12. 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.5 stars

  13. 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!4 stars