Name: Crockpot Chicken and Noodles
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 4 cups chicken broth; 1 can cream of chicken soup; 1/2 cup unsalted butter; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried parsley; Salt and pepper to taste; 12 oz frozen egg noodles

Why You’ll Love Crockpot Chicken and Noodles Recipe

This recipe is perfect for busy days when you want dinner to practically cook itself. The slow cooker does most of the work, and the result is rich, creamy, and full of comforting flavor.

You’ll also love how simple the ingredient list is. Everything comes together with pantry and fridge staples, so it is easy to throw together without a complicated shopping trip.

Another reason this recipe stands out is its family-friendly flavor. The chicken becomes tender and easy to shred, and the noodles soak up all of that savory, creamy sauce for a satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast
cream of chicken soup
butter
chicken broth
egg noodles
salt
pepper
garlic powder
chicken bouillon
dried parsley

Directions

Place the chicken breasts in the crockpot. Season them with salt, pepper, garlic powder, and chicken bouillon.

Spread the cream of chicken soup over the top of the chicken. Add the butter and pour in the chicken broth.

Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours, until the chicken is fully cooked and tender.

Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the crockpot.

Add the egg noodles and gently stir so the noodles are submerged in the liquid.

Cover again and cook for another 20 to 40 minutes, just until the noodles are tender. Stir in the dried parsley, then serve warm.

Servings and timing

This recipe makes about 6 servings.

Prep time: 10 minutes
Cook time: 4 hours
Total time: 4 hours 10 minutes

Variations

You can swap the chicken breasts for chicken thighs if you prefer a richer flavor and even more tender meat.

For extra texture and color, add vegetables like carrots, celery, peas, or onions. Firmer vegetables should go in at the beginning so they have time to soften, while quick-cooking vegetables can be stirred in near the end.

You can also adjust the seasoning to fit your taste. If you are sensitive to salt, reduce or skip the added salt since the soup and bouillon already bring a lot of savory flavor.

A small sprinkle of extra parsley at the end can freshen up the finished dish and add a little color.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To freeze, let the dish cool completely, then transfer it to a freezer-safe airtight container and freeze for up to 3 months. Keep in mind that the noodles may soften a bit after thawing.

Reheat leftovers on the stovetop over low heat or in the microwave in short intervals, stirring between each one. Add a small splash of chicken broth if the noodles have absorbed too much liquid and the mixture seems too thick.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work very well in this recipe. They stay juicy and add a little extra richness.

Can I cook this on low instead of high?

Yes. You can cook it on low for 5 to 6 hours instead of high for 3 to 4 hours.

Do I need to cook the noodles first?

No. The egg noodles go directly into the crockpot near the end of cooking and soften in the broth.

How do I keep the noodles from getting mushy?

Check them often once they are added. Crockpots can vary, so the noodles may be done sooner than expected.

Is this recipe very salty?

It can be, depending on the soup, broth, and bouillon you use. If you are watching sodium, reduce the added salt and use lower-sodium ingredients where possible.

Can I add vegetables to this dish?

Yes. Carrots, celery, peas, and onions are all good options. Add hearty vegetables early and softer ones later.

Can I shred the chicken in the crockpot?

Yes, you can shred it right in the slow cooker if that is easier. Just be careful because the contents will be very hot.

Can I make this ahead of time?

Yes. You can prepare it ahead and store leftovers for an easy reheat meal later. It is especially good for meal prep.

What kind of noodles work best?

Egg noodles are the best choice for this recipe because they cook up soft and tender and pair well with the creamy sauce.

Can I freeze it?

Yes, this recipe freezes well for up to 3 months. Just know the noodles may be a little softer after thawing and reheating.

Conclusion

Crockpot Chicken and Noodles is one of those easy, dependable dinners that always hits the spot. With simple ingredients, minimal prep, and a rich, creamy finish, it is the perfect comfort-food recipe for busy weeknights, chilly evenings, or anytime you want a warm and hearty meal with very little effort.