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Crock Pot Chicken and Noodles (+Video)

This recipe for Crock Pot Chicken and Noodles is pure comfort food. Egg noodles and seasoned chicken breast in a delicious, creamy broth!

 A SIMPLE SLOW COOKER MEAL

I’ll admit, this won’t be the prettiest meal you ever did make but I can guarantee that is delicious, comforting and filling! This Crock Pot Chicken and Noodles is a simple, humble recipe that is pure comfort in a bowl. The leftovers heat up well and it is best served with some crusty bread to dip into the broth or maybe with a side salad.

closeup view of a large white serving bowl filled with chicken and noodles with a glass of iced tea with lemon in the background.

FREQUENTLY ASKED QUESTIONS:

What can I serve with chicken and noodles?

I will usually serve this with a side salad or some steamed vegetables. Or sometimes we just eat it with some Butter Biscuits.

Can I use chicken thighs instead of chicken breasts?

Yes, you certainly can.

What kind of egg noodles should I use?

I usually get a wide egg noodle but you can use pretty much egg noodle you enjoy. No yolk egg noodles work fine here too. Most egg noodles come in a 12 ounce bag – you’ll just need about 3/4 of the bag for this recipe. Just be careful if you purchase the flat, Amish-style dry egg noodles. They soak up more liquid than a traditional egg noodles so you’ll need more chicken broth.

What if I don’t like cream of chicken soup?

You can really use any cream soup you think might work with the flavors in this. Cream of mushroom or even cream of onion would work with this.

How do I store leftovers?

Leftovers can be stored in a lidded container in the refrigerator for up to 2 days. Keep in mind that the noodles continue to soak up the liquid so the mixture will be thicker than when you first made it. You can always thin it out with a bit more chicken broth if you prefer. I don’t recommend freezing leftovers.

a white bowl filled with shredded chicken and egg noodles with a slow cooker in the background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • boneless, skinless chicken breasts
  • cream of chicken soup (with herbs)
  • salt and pepper
  • poultry seasoning
  • garlic powder
  • onion powder
  • salted butter
  • chicken broth (or make your own)
  • medium egg noodles
boneless, skinless chicken breasts, cream of chicken soup, salt, pepper, poultry seasoning, garlic powder, onion powder, salted butter, chicken broth, medium egg noodles, dried parsley.

HOW TO MAKE SLOW COOKER CHICKEN AND NOODLES

Place chicken breasts in the bottom of a 5-6 quart oval crockpot, then top with the cream of chicken soup.

chicken breasts with cream of chicken soup spread on top in an oval black slow cooker.

Sprinkle salt, pepper, poultry seasoning, garlic powder and onion powder on top. Then top with butter slices.

butter slices placed on top of cream of chicken soup.

Next, pour in the chicken broth.

slices of butter shown with chicken and chicken broth in oval slow cooker.

Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the pot and shred into chunks with two forks (do not remove any liquid from the pot.) 

shredded chicken in a clear bowl.

Add the shredded chicken back to the pot along with the dry egg noodles and stir.

shredded chicken and egg noodles put into slow cooker.

Cover and continue cooking for 30-45 minutes, until noodles are tender. If necessary, add additional chicken broth to thin out the mixture. Serve and top with dried parsley (optional).

a wooden spoon scooping up some chicken and noodles out of the slow cooker.

CRAVING MORE RECIPES?

Originally published: September 2020
Updated photos & republished: January 2023

Crock Pot Chicken and Noodles recipe.

Crock Pot Chicken and Noodles (+Video)

This recipe for Crock Pot Chicken and Noodles is pure comfort food. Egg noodles and seasoned chicken breast in a delicious, creamy broth!
5 from 29 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 (10.5 ounce) cans cream of chicken soup (with herbs)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon poultry seasoning
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • ¼ cup (1/2 stick) salted butter, sliced into chunks
  • 3 ½ cups chicken broth
  • 8 ounce medium egg noodles, uncooked
  • 1-2 teaspoons dried parsley, for serving

Instructions

  • Place chicken breasts in the bottom of a 5-6 quart oval crockpot, then evenly top with the cream of chicken soup.
  • Sprinkle salt, pepper, poultry seasoning, garlic powder and onion powder evenly on top.
  • Add butter slices to the top, then pour in the chicken broth.
  • Cook over low heat for 5-6 hours, or high heat for 3-4 hours. 
  • Remove the chicken from the pot and shred into chunks with two forks (do not remove any liquid from the pot.) 
  • Add the shredded chicken back to the pot along with the dry egg noodles and stir.
  • Cover and continue cooking for 30-45 minutes, until noodles are tender. If necessary, add additional chicken broth or a splash of milk to thin out the mixture.
  • Serve and top with dried parsley (optional).

Video

YouTube video

Notes

  • Most egg noodles come in a 12 ounce bag – you’ll need about 3/4 of the bag for this recipe.
  • Chicken thighs can be substituted for chicken breast.
  • Use less chicken if you prefer. 
  • If your chicken breasts are large, just use 3 in this recipe.
  • The no-yolk noodles can be used in place of the egg noodles
  • Feel free to switch up the cream soup in this. One can could be cream of chicken and the other could be cream of celery to change the flavor profile.
Course: Main Course
Cuisine: American

Nutrition

Calories: 233kcal | Carbohydrates: 21g | Protein: 17g | Fat: 9g | Sodium: 646mg | Fiber: 1g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




14 Comments

  1. 5 stars
    Excellent as always! Based on a recommendation in the comments, I added a chopped-up small sweet onion, two ribs of celery and two carrots about an hour before I added the noodles. I didn’t even bother to shred the chicken, though — it came out in lovely chunks as it was, and it was perfect for a cold night. Big hit all around! Thanks so much for sharing!

  2. 5 stars
    This was so easy and quick to make and my family loved it even my picky twins. Will definately make again. Also instead of shredding my chicken at the end I cut the breast into bite size pieces before I cooked it, the chicken still turned out moist.

  3. 5 stars
    I’ve made this alot. I have used the frozen honestly noodles and the egg noodles from the bag. Both ways are delicious. Love love love

  4. 5 stars
    Made this today and it was SUPER good. I was afraid to put the noodles in the crockpot because in my experience they get mushy… so I cook them in boiling water and add them after. SO good!

  5. This looks like great comfort food esp. with winter on the way 🙂 I’d like to add carrots, can this be done & if so how & when would be right time to add?? Hoping for an answer.
    Thanks so much :)) Sandy