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
4.93 from 123 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


  • 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


  • 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.
4.93 from 123 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

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Crock Pot Chicken and Noodles cooked in the pot and plated with writing


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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!
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Recipe Rating


    1. I haven’t tried it so I can’t say for sure BQ. A slow cooker works best when it’s at least half full and up to two thirds full (and not more than three quarters full). If you are halving this recipe I worry you slow cooker would not be half full, so you may want to use a smaller slow cooker. If you try it I would love to hear how it turns out!

  1. I really want to make this and was happy to see you give a recipe for cream of chicken soup since my husband can’t eat any condensed cream soups. But the recipe for that says to not use it in a slow cooker, while the recipe for the creamy chicken noodle soup is a slow cooker recipe. Please clarify! Thank you so much!!

    1. Hi Patty, sorry for the confusion. Dairy doesn’t always hold up well in the slow cooker at high temperatures. If you do try the homemade condensed soup, I would suggest using heavy cream as it tends to be more stable. I hope that helps!

  2. I love your Crock Pot Chicken and Noodles, is there any way to turn this recipe into an Instant Pot recipe, or do you have one? Thanks for all the recipes thank you share I have enjoyed so many of the years. :)

    1. I haven’t tried it so I can’t say for sure, but I think it could work for the first two steps and then you would have to cook the vegetables and noodles separately and add them. If you try it I would love to hear how it turns out!

  3. I loved how easy this was to make and was DELICIOUS! I’ve been looking for low sodium soups that are more hearty and I found this one! My fiancé tried it and loved it and he’s a very picky eater. I will be making it again and freezing individual servings so I don’t have to give it away to family. Wish I had could post a picture of my masterpiece.5 stars

  4. Hi,
    I live in Quebec (Canada) and we do not have frozen egg noodles… with what can I replace them?
    We only have regular dried egg noodles!

  5. I have never written a comment on any recipe sites, but…..Oh my!! This was THE best. I made it gluten free, including the homemade noodles. You are the best!! Thank You.5 stars

  6. What is the trick for cooking the Reames noodles? I’ve made it twice and both times the noodles were doughy.

    1. 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.

      1. I would agree with Hollie on the frozen noodles. They came out tasteless doughy. In fact I fished them out of the soup. Without the frozen noodles, the soup part was delicious. Next time I will either use homemade noodles or cook commercial noodles and add when ready to serve. But, a biscuit dumpling would be excellent in this soup. This is difficult to say because I’ve never had anything I didn’t like with the recipes from the blog. Always the best. However, the frozen noodles…ouhie gooie. Sorry

  7. 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

  8. 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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  9. 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

  10. 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

  11. 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

  12. 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.