Crockpot Chicken and Noodles is the kind of cozy, homemade meal that makes everyone look forward to dinner. Tender shredded chicken, soft egg noodles, and a rich, creamy broth come together in the slow cooker to create a satisfying comfort-food classic with minimal effort.
This easy recipe uses simple ingredients, including boneless chicken breasts, chicken broth, cream of chicken soup, butter, and egg noodles. The chicken cooks slowly until tender, allowing the flavors to blend into a delicious base before the noodles are added at the end.
Perfect for busy weeknights, chilly evenings, or relaxed Sunday dinners, this creamy chicken and noodles recipe is hearty enough to serve as a complete meal. Pair it with a simple vegetable or warm dinner rolls, and you’ll have a comforting dinner the whole family can enjoy.
Why You’ll Love This Crockpot Chicken and Noodles
- Easy preparation: Add the chicken and sauce ingredients to the slow cooker, then let the appliance handle most of the cooking.
- Creamy, comforting texture: Cream of chicken soup, butter, and chicken broth create a rich sauce that coats the noodles.
- Tender shredded chicken: Slow cooking helps the chicken become easy to shred and mix into the creamy broth.
- Simple pantry ingredients: Most of the ingredients are easy to find at your local grocery store.
- Great for family dinners: The recipe makes approximately six to eight servings.
- Easy to customize: Add vegetables, herbs, or your favorite seasonings to make the dish your own.
Ingredients You’ll Need
1. Boneless, Skinless Chicken Breasts
You’ll need three boneless, skinless chicken breasts. They cook directly in the broth and cream sauce, becoming tender enough to shred with two forks.
Chicken breasts are convenient and lean, but boneless, skinless chicken thighs can also be used if you prefer a slightly richer flavor.
2. Chicken Broth
Four cups of chicken broth provide the liquid for cooking the chicken and help create the creamy sauce. Use low-sodium broth if you want greater control over the saltiness of the finished dish.
3. Water
One cup of water helps provide enough liquid for the chicken to cook properly and gives the noodles moisture as they soften.
4. Cream of Chicken Soup
Two cans of condensed cream of chicken soup, each measuring 10.5 ounces, form the creamy base of the recipe. The soup thickens the broth and adds savory chicken flavor without requiring a separate sauce.
5. Egg Noodles
One 12-ounce bag of egg noodles gives this recipe its classic texture. Wide egg noodles work particularly well because they hold the creamy sauce and combine easily with the shredded chicken.
6. Butter
A quarter cup of butter adds richness and helps give the sauce a smooth, comforting flavor.
7. Salt and Black Pepper
Season to taste. Since the broth and condensed soup may already contain salt, it’s best to adjust the seasoning after the noodles have cooked.
8. Fresh Parsley
Fresh parsley is optional, but it adds a little color and freshness when sprinkled over the finished dish.
How to Make Crockpot Chicken and Noodles
Step 1: Add the Chicken
Place the three boneless, skinless chicken breasts in the bottom of your slow cooker. Arrange them in a single layer when possible so they cook evenly.
Step 2: Add the Creamy Ingredients
Pour the chicken broth and water over the chicken. Add both cans of condensed cream of chicken soup and the quarter cup of butter.
Stir gently around the chicken to distribute the ingredients. The soup doesn’t need to dissolve completely at this stage; it will blend into the broth as the mixture heats.
Step 3: Cook Until the Chicken Is Tender
Cover the slow cooker and cook using one of the following settings:
- LOW: 6–7 hours
- HIGH: 3–4 hours
Cooking times vary depending on the size of the chicken breasts and your slow cooker. Check that the thickest part of each chicken breast reaches an internal temperature of 165°F (74°C).
Avoid lifting the lid unnecessarily, as this releases heat and may increase the cooking time.
Step 4: Shred the Chicken
Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or in a shallow bowl.
Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the creamy broth.
Step 5: Add the Egg Noodles
Stir the uncooked egg noodles into the slow cooker, making sure they are as evenly distributed as possible.
If the mixture looks too thick to cook the noodles evenly, add a little extra hot chicken broth. The noodles should have enough liquid to soften without making the finished dish watery.
Cover and cook on HIGH for approximately 20–30 minutes, stirring once or twice if convenient, until the noodles are tender.
Cooking time can vary by noodle brand and thickness, so check them near the end of the cooking period. If your slow cooker heats gently, the noodles may need a little longer.
Step 6: Season and Serve
Once the noodles are tender, stir everything together until the chicken and noodles are evenly coated in the creamy sauce.
Taste and add salt and black pepper as needed. If the mixture is thicker than you prefer, stir in a splash of warm chicken broth.
Garnish with chopped fresh parsley if desired, then serve warm.
Tips for the Best Crockpot Chicken and Noodles
Add the noodles near the end. Egg noodles cook much faster than chicken breasts. Adding them after shredding the chicken helps prevent them from becoming mushy.
Check the liquid level. Egg noodles absorb liquid as they cook. Add extra broth in small amounts if the mixture becomes too thick before the noodles are tender.
Avoid overcooking the chicken. Check the chicken for doneness rather than relying on the clock alone. Once it reaches 165°F (74°C), remove and shred it.
Season at the end. Condensed soup and chicken broth can contain plenty of sodium. Taste the finished dish before adding extra salt.
Shred the chicken into bite-sized pieces. Smaller pieces distribute more evenly throughout the noodles and make the dish easier to serve.
Stir gently. Once the noodles are tender, mix carefully to avoid breaking them apart.
Serve soon after cooking. The sauce thickens as it stands because the noodles continue absorbing liquid. Keep extra warm broth available if you need to loosen the consistency.
Easy Variations
Crockpot Chicken and Noodles with Vegetables
Add one cup of sliced carrots and one cup of chopped celery at the beginning of cooking. The vegetables soften in the broth and add color, texture, and flavor.
For peas or corn, stir them in during the final 10–15 minutes so they don’t become overly soft.
Garlic Herb Chicken and Noodles
Add one teaspoon of garlic powder and half a teaspoon of dried thyme to the broth mixture. These seasonings complement the creamy chicken sauce without overpowering it.
Chicken and Noodles with Mushrooms
Add one cup of sliced mushrooms to the slow cooker at the beginning. They release moisture as they cook and add a savory, earthy flavor to the dish.
Extra-Creamy Chicken and Noodles
For an even richer sauce, stir in a small splash of heavy cream near the end of cooking. Add it after the noodles are nearly tender and heat gently until everything is combined.
Chicken and Noodles with Chicken Thighs
Replace the chicken breasts with boneless, skinless chicken thighs. They have a slightly richer flavor and can remain moist during slow cooking. Check the internal temperature before shredding.
Homemade-Style Chicken and Noodles
Add a little dried parsley, thyme, and freshly ground black pepper to the broth mixture. These simple seasonings give the dish a more traditional homemade flavor.
Cheesy Chicken and Noodles
Stir in half a cup of shredded cheddar cheese after the noodles are cooked. Mix gently until the cheese melts into the sauce. Add more broth if necessary to maintain a creamy consistency.
What to Serve with Crockpot Chicken and Noodles
Because this dish is creamy and hearty, it pairs best with simple sides that add freshness or a little crunch.
- Steamed green beans: A fresh vegetable side that balances the rich sauce.
- Roasted broccoli: Adds color and a slightly crisp texture to the meal.
- Glazed carrots: Their natural sweetness complements the savory chicken.
- Garden salad: Fresh lettuce, tomatoes, and a light dressing provide a refreshing contrast.
- Warm dinner rolls: Perfect for enjoying any extra creamy sauce.
- Cornbread: A comforting side that works well with the chicken and noodles.
- Roasted Brussels sprouts: Their caramelized edges provide a pleasant contrast to the creamy noodles.
For an easy family dinner, serve a generous bowl of chicken and noodles with green beans or a simple salad on the side.
How to Store Leftovers
Allow the chicken and noodles to cool slightly, then transfer them to shallow, airtight containers. Refrigerate leftovers within two hours of cooking.
Refrigerator: Store for 3–4 days.
Freezer: Freezing is possible, but the egg noodles may soften and the creamy sauce may change texture after thawing. For the best quality, enjoy the dish fresh or refrigerated.
How to Reheat
Stovetop: Place the leftovers in a saucepan over low to medium-low heat. Add a splash of chicken broth or milk and stir gently until warmed through.
Microwave: Place a portion in a microwave-safe bowl, add a little broth if needed, and cover loosely. Heat in short intervals, stirring between each interval until evenly hot.
Slow cooker: For a larger refrigerated batch, reheat only if your appliance instructions support safe reheating. It’s generally better to reheat the food on the stovetop or in the microwave first, then use the slow cooker to keep it hot for serving.
Reheat leftovers to an internal temperature of 165°F (74°C). Avoid repeatedly reheating the same portion.
Frequently Asked Questions
Can I add the egg noodles at the beginning?
It’s not recommended. Egg noodles cook much faster than chicken and can become overly soft during several hours in the slow cooker. Add them after the chicken has cooked and been shredded.
Can I use frozen chicken breasts?
For this recipe, start with fully thawed chicken breasts. Frozen chicken in a slow cooker can take too long to reach a safe cooking temperature. Thaw the chicken in the refrigerator before preparing the dish.
Why are my chicken and noodles too thick?
The noodles absorb liquid as they cook and continue absorbing some after cooking. Stir in warm chicken broth a little at a time until the consistency is creamy and easy to serve.
Why are my noodles still firm?
Slow cookers vary in temperature, and some noodles need more time to soften. Make sure the noodles are surrounded by enough hot liquid, cover the slow cooker, and continue cooking in short intervals until tender.
Can I use a different type of pasta?
Yes, but the cooking time and texture will vary. Egg noodles are ideal because they cook relatively quickly and have a soft, traditional texture. If using another pasta, check it frequently and avoid overcooking.
Can I make this recipe without cream of chicken soup?
Yes. You can substitute a homemade white sauce made with butter, flour, chicken broth, and milk, but the preparation and quantities will need to be adjusted. Condensed soup is what makes this version especially convenient.
Can I prepare this recipe ahead of time?
You can measure the ingredients and refrigerate the thawed chicken until you’re ready to cook. For the best noodle texture, add the egg noodles only near the end rather than preparing the entire dish hours ahead.
Is Crockpot Chicken and Noodles a complete meal?
It can be served as a complete main dish because it includes protein and carbohydrates. Adding a vegetable or fresh salad helps create a more balanced meal.
Crockpot Chicken and Noodles Recipe Card
Prep Time: 10 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Noodle Cooking Time: 20–30 minutes
Total Time: Approximately 6 hours 30 minutes to 7 hours 30 minutes on LOW
Servings: 6–8
Category: Main Course
Cooking Method: Slow Cooking
Ingredients
- 3 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup water
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 1 bag (12 ounces) egg noodles
- 1/4 cup butter
- Salt and black pepper, to taste
- Fresh parsley, optional
Instructions
- Place the chicken breasts in the slow cooker.
- Add the chicken broth, water, cream of chicken soup, and butter. Stir gently.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir it into the broth mixture.
- Add the egg noodles, making sure they’re evenly distributed. Add extra broth if needed.
- Cover and cook on HIGH for 20–30 minutes, or until the noodles are tender.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley if desired and serve warm.
Recipe Notes
- Add the egg noodles near the end of cooking to prevent them from becoming mushy.
- Use low-sodium chicken broth if you want better control over the salt level.
- Add extra warm broth if the noodles absorb too much liquid.
- Refrigerate leftovers for 3–4 days in an airtight container.
Final Thoughts
Crockpot Chicken and Noodles is a comforting, family-friendly recipe that combines tender shredded chicken, soft egg noodles, and a rich, creamy sauce in one easy meal. With simple ingredients and very little hands-on preparation, it’s an excellent choice for busy evenings when you want a satisfying homemade dinner.
Serve it with your favorite vegetable or warm dinner rolls, and enjoy a classic comfort-food meal that’s easy to prepare and even easier to love.