Name: Crockpot Chicken and Noodles with Vegetables
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Ingredients: 2 pounds boneless skinless chicken; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon black pepper; 4 cups low-sodium chicken broth; 2 cups water; 21 ounces cream of chicken soup (2 (10 ½ ounce) cans ); ½ teaspoon chicken base (optional; (*See note.)); 24 ounces frozen egg noodles; 10 ounces frozen mixed vegetables

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Our slow cooker chicken and noodles is made with tender chicken, frozen egg noodles, mixed vegetables, and a rich, creamy chicken sauce. It only takes about 10 minutes to put together, then the crockpot does the rest of the work.

Chicken with egg noodles and vegetables in a crock pot.

John and I have been especially busy lately, so I’ve been making more one-pot meals and slow cooker recipes. We love this one because it’s hearty, easy to make, and gives us plenty of leftovers.

This dish isn’t meant to have the consistency of chicken noodle soup. The frozen egg noodles soak up a lot of the broth as they cook, leaving the chicken and noodles thick and creamy. We like to serve it with homemade buttermilk biscuits, fried okra, and banana pudding for dessert.

What to Know About the Frozen Egg Noodles

Frozen egg noodles are thicker and starchier than dry egg noodles, and they have a soft, slightly doughy texture. They absorb quite a bit of liquid, which is what gives this crockpot chicken and noodles its thick, creamy consistency.

Start checking the noodles a little early and stir them every 20 to 30 minutes so they don’t overcook. They should be tender but not mushy.

We use a 7-quart slow cooker that cooks on the hot side, and the chicken is usually ready in about 2 ½ hours on HIGH. Since slow cookers vary, check that the chicken has reached 165°F before shredding it.

For more easy crockpot meals, try our crockpot ranch chicken, slow cooker chili, chicken tortilla soup, or Olive Garden chicken pasta.

Using Dry Egg Noodles

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

Chicken thighs can also be used in place of the chicken breasts. For an even creamier sauce, stir in a spoonful or two of sour cream near the end of cooking.

How to Make Crockpot Chicken and Noodles

Seasoned chicken breasts in a crock pot.

Season the chicken: Place the chicken breasts in the slow cooker, then season them with garlic powder, onion powder, salt, and pepper.

Broth, water, and chicken whisked together in a measuring cup.

Add the broth mixture: Whisk together the chicken broth, water, cream of chicken soup, and chicken base if you’re using it. Pour the mixture over the chicken.

Cook and shred the chicken: Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours. Once the chicken reaches 165°F, remove it from the slow cooker and shred it with two forks.

Frozen egg noodles and vegetables added to a crock pot.

Add the noodles and vegetables: Return the shredded chicken to the crockpot, then stir in the frozen egg noodles and mixed vegetables.

Cover and cook for another 60 to 90 minutes, stirring every 20 to 30 minutes. Serve once the noodles are soft and tender.