Chicken and Noodles

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.

It pairs well with a homemade buttermilk biscuit, a side of fried okra, and banana pudding for dessert!

Ingredients

You’ll find the full amounts further down the page.

• Chicken: We used boneless, skinless chicken breasts for this recipe.
• Seasonings: You’ll need garlic powder, onion powder, salt, and ground black pepper.
• Liquid: Low-sodium chicken broth and water.
• Cream of Chicken Soup.
• Egg Noodles: We use frozen egg noodles.
• Vegetables: You’ll need frozen mixed vegetables.
• Optional: Chicken bouillon base (chicken base) for extra flavor. This is the kind in the jar.

How to Make Slow Cooker 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

Our crock pot chicken and noodles recipe is versatile and customizable up to a point. You’ll want to stick to the basic ingredients to achieve the best results.

Of course, it may take some trial and error depending on your brand of slow cooker. We haven’t tested this recipe with gluten-free or high protein noodles.

• Chicken: Use boneless or bone-in chicken thighs. Make sure the internal temperature is 165°F to ensure they’re cooked all the way through.
• Dry Egg Noodles: Swap the frozen egg noodles for dry egg noodles. However, you’ll want to only use 8 ounces of noodles, add 1/2 cup (1 stick) of butter, and omit the water. Cook the noodles on LOW for 30-40 minutes or until they’re tender.
• Broth: Use low-sodium chicken broth in place of water (so 6 cups of broth total). However, the flavor and sodium content may be too strong for some.
• Noodles: Try another variety of noodles like penne, rigatoni, or ziti. The instructions I’ve listed above for using dry egg noodles also work for other dry noodles.

Variations

• Vegetables: Add fresh vegetables to this old fashioned chicken and creamy noodles recipe. Some vegetables may need to be sautéed first. Fresh mushrooms and onions are some great options.
• Herbs: For more flavor, add herbs like fresh thyme, rosemary, or oregano.
• Chicken: Use a combination of white and dark meat chicken.
• Sour Cream: For an ultra creamy touch, add a dollop or two of sour cream to to this creamy crockpot chicken.

Equipment

We used a 7-quart crockpot for this recipe. It cooks a little on the hot side, and our chicken cooked in about 2 1/2 hours. This is something to keep in mind when making your recipe. 

You’ll need to adjust the recipe if you’re using a different size slow cooker.

We don’t recommend doubling the chicken and noodles. It was over half full in a 7-quart. For best results, make two separate batches.

Tip

• You can use broth in place of water (listed above), 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.
• This is not intended to be the consistency of chicken noodle soup. It’s much thicker and creamier.
• For crisper, crunchier vegetables, add them a few minutes before the cooking time is up.

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 Crock Pot Recipes You’ll Love

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

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