Crockpot chicken and noodles makes a warm, filling meal with tender chicken, soft egg noodles, and a creamy sauce. The slow cooker does most of the work, so you only need a few minutes to get started. If you enjoy chicken dinners, try a buffalo chicken sandwich when you want something spicy instead.
Why Make This Recipe
This recipe uses simple ingredients and needs very little prep. You do not need to brown the chicken or make a separate sauce. Just add the main ingredients to the crockpot, let the chicken cook, and stir in the noodles near the end.
It is a good choice for a family dinner, and you can serve it with a simple vegetable side.
How to Make Crockpot Chicken and Noodles
Cook the chicken in broth, condensed soup, and butter until it is tender. Shred the chicken, then add the egg noodles. The noodles soak up some of the broth as they cook and help thicken the sauce.
Ingredients
- 3 boneless, skinless chicken breasts, about 1.5–2 pounds
- 4 cups chicken broth
- 2 cans condensed cream of chicken soup, 10.5 ounces each
- 1/4 cup butter
- Egg noodles, to taste
- Salt and pepper, to taste
Directions
- Place the chicken breasts at the bottom of the crockpot.
- Pour the chicken broth and condensed cream of chicken soup over the chicken. Do not add extra water to dilute the soup.
- Add the butter.
- Cover and cook on low for 6–8 hours or high for 3–4 hours. Check that the chicken reaches 165°F in the thickest part.
- Shred the cooked chicken with two forks, then stir it into the sauce.
- Stir in the egg noodles. Cover and cook on high for about 30 minutes, or until the noodles are tender. Check early, since cooking time varies by noodle type and slow cooker.
- Taste and season with salt and pepper before serving.
How to Serve Crockpot Chicken and Noodles
Serve the chicken and noodles warm in bowls. Add steamed green beans, broccoli, or a green salad on the side.
For a simple finish, sprinkle chopped parsley or a little black pepper over each bowl. Serve with bread if you want something to soak up the sauce.
How to Store Crockpot Chicken and Noodles
Store leftovers in shallow, airtight containers in the fridge within two hours of cooking. Use them within 3–4 days.
Reheat on the stove over low heat or in the microwave, stirring often. Add a splash of broth because the noodles absorb more liquid as they sit. Heat leftovers to 165°F.
You can freeze this dish for up to 2–3 months for best quality, but the noodles may turn soft after thawing. Thaw in the fridge before reheating.
Tips to Make Crockpot Chicken and Noodles
- Use thawed chicken. Thaw frozen chicken in the fridge before adding it to the slow cooker.
- Start with fewer noodles. Since the amount is flexible, start with about 6–8 ounces of dry egg noodles. Too many can soak up all the sauce.
- Keep extra broth nearby. Add a little hot broth if the mixture gets too thick.
- Check the noodles early. Thin noodles may cook faster than wide or thick noodles.
- Taste before adding salt. The broth and condensed soup may already contain enough salt.
- Use a thermometer. Cooking times vary, so check the chicken rather than relying only on the clock.
Variations
- Add vegetables: Stir in thawed peas or cooked carrots near the end and heat them through.
- Use chicken thighs: Swap the breasts for boneless, skinless thighs. Check that they reach 165°F.
- Add mild seasoning: Stir in a little garlic powder, onion powder, or dried thyme before cooking.
- Change the soup: Replace one can of cream of chicken soup with condensed cream of mushroom soup.
FAQs
Can I use frozen egg noodles?
Yes, but they often need more time than dry egg noodles. Follow the package guidance and cook until tender. Add broth if needed.
Can I cook the noodles separately?
Yes. Cook them in a pot according to the package directions, drain, and stir them into the cooked chicken mixture. The sauce may be thinner because the noodles will not absorb as much broth.
Why is my chicken and noodles too thick?
The noodles absorb liquid during cooking and storage. Stir in warm chicken broth a little at a time until you like the thickness.
Can I use cooked chicken?
Yes. Use cooked, shredded chicken and shorten the cooking time. You do not need the full raw-chicken cooking time; heat the chicken and sauce to 165°F before adding the noodles.
Conclusion
Crockpot chicken and noodles is a simple way to make a warm, creamy dinner with little hands-on work. Keep an eye on the noodles and add broth as needed for a smooth sauce. For another creamy slow-cooker chicken meal, try Crock Pot Angel Chicken from The Country Cook.