Crockpot Chicken and Noodles

Our Crockpot Chicken and Noodles recipe is the ultimate comfort food, combining tender egg noodles and juicy chicken cooked to perfection in a creamy sauce. With simple ingredients and just 10 minutes of preparation, this warm, hearty meal is effortlessly made in your crockpot.

John and I have been especially busy the last few months, so I’ve been trying to make more one pot meals and slow cooker recipes. We really love my slow cooker chicken and noodles!

It’s made with boneless, skinless chicken breasts, a few savory seasonings, cream of chicken soup, broth, frozen noodles and veggies. This slow cooker recipe is simple comfort food and so easy to put together.

This dish is not intended to be the consistency of chicken noodle soup. It’s much thicker and creamier. It pairs well with a homemade buttermilk biscuit, a side of fried okra, and banana pudding for dessert!

How to Make Crockpot Chicken and Noodles

Here is a quick summary of the recipe. Scroll to the recipe card below for the full instructions and ingredient amounts. 

1. Season the chicken with garlic powder, onion powder, salt, and pepper. Then, place it in the slow cooker.
2. Whisk together the broth, water, cream of chicken soup, and chicken base (if using). Pour the mixture over the chicken. 

3. Cook on HIGH for 2-3 hours or LOW for 4-5 hours. The chicken should reach 165°F internally.
4. Remove the chicken and shred it with two forks. Add the it back to the slow cooker, along with frozen egg noodles and vegetables. Stir to combine.

5. Cook for an additional 60-90 minutes, stirring every 20-30 minutes, or until the egg noodles are fully cooked. 
6. Serve warm with fresh parsley.

Substitutions and Variations

This crockpot chicken and noodles recipe can be adjusted in several ways, but changing the type of noodles may require changes to the liquid and cooking time. We haven’t tested it with gluten-free or high-protein noodles.

Chicken: Boneless or bone-in chicken thighs can be used in place of the chicken breasts. Cook the chicken until it reaches an internal temperature of 165°F.

Dry egg noodles: To replace the frozen egg noodles, use 8 ounces of dry egg noodles, add ½ cup of butter, and omit the water. Cook the noodles on LOW for 30 to 40 minutes or until tender.

Other pasta shapes: Penne, rigatoni, or ziti may also work using the instructions for dry egg noodles. Check the pasta frequently since the cooking time will vary by shape and brand.

Chicken broth: You can replace the water with low-sodium chicken broth for a total of 6 cups of broth. This creates a much stronger flavor that may remind you of undiluted condensed chicken noodle soup, so it may not be for everyone.

Vegetables: Add mushrooms, onions, or other vegetables that hold up well in a slow cooker. Some vegetables may need to be sautéed first.

Herbs: Fresh thyme, rosemary, or oregano can be added for more herb flavor.

Sour cream: Stir in a dollop or two of sour cream near the end of cooking for an even creamier consistency.

Broth and Bouillon: You can use broth in place of water, but the flavor is similar to that of undiluted, canned condensed chicken noodle soup. It’s a strong flavor that may be too much for some people. We’ve listed chicken bouillon base (the semi-solid kind in a jar) as an optional ingredient. It adds a lot of flavor but also adds extra sodium. Use only if desired.

Slow Cooker Size and Recipe Notes

We used a 7-quart slow cooker that tends to cook on the hot side. The chicken was done in about 2½ hours, so adjust the cooking time as needed for your slow cooker.

The finished recipe filled more than half of the 7-quart slow cooker, so we don’t recommend doubling it. Make two separate batches instead.

Chicken bouillon base is optional. It adds plenty of flavor, but it also increases the sodium, especially if you use chicken broth instead of water.

This recipe is meant to be thick and creamy rather than the consistency of chicken noodle soup.

Why are the noodles mushy and doughy?

Frozen egg noodles are a dumpling style noodle, so they cook thicker than dry egg noodles. They soak up a lot of liquid as they cook.

These noodles are doughy and starchy compared to dry noodles. When overcooked, they’ll get mushy.

They should be soft when they finish cooking but not mushy.

Storage

Refrigerator: Store leftover chicken and noodles in an airtight container in the refrigerator for 3-4 days.

Freezer: Freeze leftovers in a freezer-safe container or freezer bag for up to 2 months. 

Thawing and Reheating: Thaw in the refrigerator before reheating. Reheat in the microwave or on the stovetop over low heat until heated through. Add extra chicken broth as needed.

Freezing leftovers may change the texture slightly, but the flavor should stay the same.

Other Crockpot Recipes You’ll Love

• Crock Pot Mashed Potatoes
• Crockpot Ranch Chicken
• Slow Cooker Chili
• Crock Pot Chicken Tortilla Soup
• Crock Pot Corn Casserole
• Slow Cooker Olive Garden Chicken Pasta