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! 

plated Crock Pot Chicken and Noodles
4.94 from 80 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.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 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

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.

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.
4.94 from 80 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

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

Categories:

, ,

Recipes you'll love

About the author

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!
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.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

    1. You are in the right place Maureen! To receive our newsletters filled with yummy recipes, you can sign up here or scroll down to the bottom of the post and you will see a green signup box.

  1. Dear Holly, your crock-pot chicken calls for 5 cups COOKED chicken. Cooking time is about 3-5 hrs total Need the chicken really be cooked before adding?

    1. I usually use a rotisserie chicken but you could certainly try it with raw chicken breasts, and shred them (just ensure they reach 165°F). Let us know how it goes!

  2. This is a terrific recipe that’s very easy to adapt to whatever you have on hand. I made my own version of cream of chicken soup, added in some McCormick Herb and Onion seasoning mix, used my homemade chicken stock, some frozen peas and carrots, and some egg noodles. I did it all on the stove top instead of the crock pot because I wasn’t rushed for time. It was delicious! Thank you for this recipe.5 stars

  3. Holly, Thank you so much for your recipes.. I also love to cook and and your recipes are so good. But I do have one question, my husband is diabetic and just recently lost a leg due to the disease. Do you have any good recipes for quick and good diabetic desserts. I would love to see a few on your site.. And thank you for your great job.
    Love, Diana5 stars

      1. I was mistaken, my crock pot is actually 5 quarts. The full recipe fit just fine, with room to spare. It was easy to make, and my family loved it!5 stars

  4. This recipe wasn’t a hit in my house. My husband didnt like the noodles. None of my kids ate it. They all thought it was bland. I added the pepper and thyme. We added salt and pepper at the end. I followed the recipe. Not sure where it went wrong.1 star

  5. Hi Holly, where do I start, let’s just say, excellent taste and consistency! I used raw chicken breast, homemade broth, homemade condensed soup. and homemade spatzle in place of the egg noodles, I should have doubled the spatzle but the nutmeg flavor of the spatzle worked incredibly well with this. Only thing I forgot to add was the parsley, as I was rushing to taste this. Very much liked by the entire family! Thank you again, Holly, for a great recipe, worthy of 10 stars.5 stars

    1. You’re most welcome, and thank you Lee! Great ideas to switch up this versatile dish!

  6. Hi Holly, this looks and sounds very good! But I will change up is the noodles, I will use homemade spätzle, also homemade will be the broth and soup. I will come back with a review soon :)

  7. Have you ever frozen this for later? Wondering how the noodles would hold up? I’m needing to provide a frozen meal for a family and this sounds delicious.

  8. I am not very suave when it comes to changing a recipe. How long would you cook on the stove? When would you add the noodles on the stove?

    1. I haven’t tried this on the stove top but I would cook the onions in a bit of butter/oil until tender. Add the remaining ingredients and simmer until the noodles are tender (about 20-25 minutes). Please let us know how it goes if you try it!

  9. Just made for dinner today. It was really good. A couple of things I need to change. I used a smaller crock so it was really full, will use larger one next time. We like more chicken in ours so I will be adding in more when I make it. We found our noodles at just regular grocery store frozen sections. It was a smaller bag so I did add about 1 1/2 cups dry egg noodles. Again thanks for this delicious recipe.

  10. I am making this tonight. I only had 4 cups of broth so I had to substitute water but I put 2 chicken cubes in, hope it turns out.

  11. I’m cooking this right now using raw chicken. Which turns out is a really good thing otherwise I may have eaten it all by now! SMELLS SO GOOD. Only 45 minutes left!5 stars