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.
FREQUENTLY ASKED QUESTIONS:
I will usually serve this with a side salad or some steamed vegetables. Or sometimes we just eat it with some Butter Biscuits.
Yes, you certainly can.
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.
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.
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.
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
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.
Sprinkle salt, pepper, poultry seasoning, garlic powder and onion powder on top. Then top with butter slices.
Next, 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 to thin out the mixture. Serve and top with dried parsley (optional).
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Originally published: September 2020
Updated & republished: January 2023
Crock Pot Chicken and Noodles (+Video)
- 4 boneless, skinless chicken breasts
- 2 (10.5 ounce) cans cream of chicken soup (with herbs)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 cup (1/2 stick) salted butter, sliced into chunks
- 3 1/2 cups chicken broth
- 8 ounce medium egg noodles, uncooked
- 1-2 teaspoons dried parsley, for serving
- 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.)
- 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).
- 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.
“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 can vary quite a bit depending on which brands were used.
Can this be doubled
It can but I would make a second batch in a separate crock pot rather than trying to cram double the ingredients in one crock pot or it might not cook properly.
How many people will this serve? Need for 13
This serves about 6-8 depending on how generous your servings are.
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.
My absolutely most favorite comment is when the picky eaters enjoy something! That absolutely makes my day!! Thanks so very much Becky!
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
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!
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
Can I add vegetables to it?
Looks amazing!! Im definitely going to make this dish!! Its perfect for a cold rainy day!