Crock Pot Chicken and Noodles

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Crock Pot Chicken and Noodles is the ultimate comfort food.

Juicy chicken, vegetables, and tender noodles in an easy creamy broth cooks up effortlessly in your slow cooker.

This is the perfect way to use up any leftover chicken (or turkey) or even veggies you may happen to have in your fridge and takes just minutes to prep!

     bowl of Crock Pot Chicken & Noodles

Chicken and Noodles is the ultimate comfort food!  It’s creamy, warm and satisfying.  We’ve all had chicken and noodles in some form or another (like chicken noodle soup or a Creamy Chicken Noodle Casserole) or even Old Fashioned Chicken and Dumplings.

It’s just one of those dishes you turn to when you want a hug in a bowl.

I love chicken noodle soup but most of all, I love the goodies in the soup.  Yes, I am one of those people who scoop out all of the best parts of the soup so I basically end up eating a bowl of chicken, noodles and veggies.

Crock Pot Chicken & Noodles up close

That must be why I love this Crock Pot Chicken and Noodles recipe so much, it’s all noodles and chicken with just a bit of broth!  It’s almost like serving up pasta that tastes like chicken noodle soup… so YUMMY!

Slow cooker chicken and noodles can easily be make with leftover turkey or chicken and of course turkey broth if you prefer.  It’s a great way to turn leftover chicken into a meal that your whole family is going to love.

I leave the chicken in pretty big pieces (1″ or bigger) so they don’t fall apart in the slow cooker.

If you don’t have cooked chicken, you can most certainly use raw chicken breasts.  Place 4 raw chicken breasts, onions, seasonings, soup and broth into the slow cooker. Cook on high 4-5 hours or until chicken is cooked through. Remove chicken and shred or chop, continue the recipe as directed.

While the chicken is cooking, I usually leave my veggies/noodles out to defrost slightly.  I use frozen veggies because they’re really quick and easy (and sometimes I even freeze my own veggies) but you can also use any kind of fresh veggies you have on hand.

Carrots, celery, mushrooms, peppers and broccoli are all great options!

Crock Pot Chicken & Noodles in crockpot

I use Reames noodles which can be found in the freezer section of your grocery store. Reames egg noodles are frozen noodles and they’re quite thick so they take a while to cook.

If you don’t happen to have access to frozen egg noodles, you can certainly use dry large egg noodles and boil them on the stove.

You’ll want to cook them about 3 minutes less than indicated on the package.  Add them to the slow cooker for the last 15 minutes of cooking.

Canned cream of chicken soup makes this dish extra quick however you can certainly make your own homemade Cream of Chicken soup if you prefer!

Crock Pot Chicken & Noodles with pepper grinder

The difference between chicken and noodles and chicken noodle soup is mainly consistency.  Chicken and noodles is much thicker, almost like a casserole. If you prefer your chicken and noodles to be thinner, you can add 2 cups of extra broth.

We love this as is or to serve it over mashed potatoes or with homemade dinner rolls and a fresh side salad for a total bowl of comfort.

Crock Pot Chicken & Noodles up close
4.91 from 52 votes
Review Recipe

Crock Pot Chicken and Noodles

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings
Author Holly Nilsson
Juicy chicken, vegetables and tender noodles in an easy creamy broth cooks up effortlessly in your slow cooker.


  • 4-5 cups chopped cooked chicken
  • 1 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

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  • 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.
  • Add mixed vegetables and frozen 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

More broth can be added before serving to reach desired consistency.

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.)

Keyword crock pot chicken, Crock Pot Chicken And Noodles
Course Dinner
Cuisine American

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Crock Pot Chicken & Noodles pictures with text
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. 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

    1. Hi Anne Marie, in place of frozen noodles you can use dry large egg noodles and boil them on the stove. Enjoy!

  2. 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.5 stars

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  3. 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!5 stars

  4. 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.5 stars

  5. 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.5 stars

  6. 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.

    1. 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!

    2. 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.