Crockpot Chicken and Noodles Recipe

If you’re craving a cozy, hands-off dinner that’s bursting with comfort, you’re in the right place. This Crockpot Chicken and Noodles Recipe is truly one of my all-time favorites for those busy days when you want something delicious without fussing in the kitchen. Tender chicken, silky noodles, and a creamy sauce all come together effortlessly in the slow cooker, making it a fail-proof meal your whole family will adore.

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Ingredients You’ll Need

The magic of this Crockpot Chicken and Noodles Recipe lies not just in the slow cooker but also in a few key ingredients that work beautifully together. When you pick quality chicken breasts and use broth with a good depth of flavor, it elevates the whole dish.

• Boneless, skinless chicken breasts: I prefer about 1.5 to 2 pounds; they cook evenly and shred easily.
• Cream of chicken soup: Using two cans gives the sauce that creamy richness without thinning it out.
• Dried parsley: This adds a mild herbal note that brightens the dish just a bit.
• Seasoned salt: Provides a perfect blend of spices without needing to add individual seasonings.
• Poultry seasoning: Just a pinch enhances the chicken flavor subtly.
• Garlic powder: Brings out a comforting depth without overpowering the other ingredients.
• Butter: Half a stick cut into slices melts into the sauce for extra creaminess and richness.
• Chicken broth: I use 3 ½ cups for just the right amount of sauce consistency.
• Egg noodles (uncooked): Eight ounces, which cook right in the crockpot during the last stage.

Variations

One of the things I love most about this Crockpot Chicken and Noodles Recipe is how easy it is to personalize. You can take it in so many directions depending on what you and your family prefer—feel free to experiment!

• Add veggies: I sometimes toss in some frozen peas or carrots during the last 30 minutes to add color and nutrition without extra prep.
• Substitute dairy: For a dairy-free version, swap the butter with olive oil and use a dairy-free cream of chicken soup if available.
• Swap noodles: I’ve used whole wheat or gluten-free pasta with great results, just keep an eye on cooking times.
• Boost flavor: A splash of white wine in the broth or some fresh thyme can add a little extra gourmet touch.

How to Make Crockpot Chicken and Noodles Recipe

Step 1: Layer the Flavors

Start by placing your chicken breasts at the bottom of the crockpot—it’s important they’re in a single layer if possible so they cook evenly. Then, spoon the cream of chicken soups right over the top without thinning them with water. Sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly over everything. Finally, lay slices of butter on top and pour the chicken broth gently across. This layering builds a deeply flavorful base that becomes the sauce.

Step 2: Let It Cook Low and Slow

Set your crockpot to low and cook for 5 to 6 hours. This slow simmer lets the chicken get tender and soak in all those delicious seasonings. If you’re short on time, high heat for 3 to 4 hours works too, but I find low heat yields juicier chicken. By the time it’s done, the kitchen smells amazing, and you know you’re in for a treat.

Step 3: Shred and Noodle

Remove the chicken from the crockpot and shred it with two forks into large, satisfying chunks—I like a little texture rather than tiny shreds. Add the shredded chicken back to the crockpot, toss in the uncooked egg noodles, and stir everything together. Keep cooking on low for another 30 to 45 minutes until the noodles are perfectly tender but not mushy. This timing might vary slightly depending on your crockpot, so check towards the end.

Once the noodles are done, give everything a gentle stir to combine the creamy sauce with the chicken and noodles. That’s it! You have a bowl of comfort waiting for you.

How to Serve Crockpot Chicken and Noodles Recipe

Garnishes

I often sprinkle fresh chopped parsley or a little thyme on top for color and a fresh, herbal note. A light dusting of cracked black pepper adds a little bite, and sometimes I grate some parmesan cheese for an extra creamy finish that everyone loves.

Side Dishes

This dish is hearty on its own, but I like to round out the meal with a crisp green salad or steamed green beans for some freshness. Garlic bread makes the perfect companion if you want something to scoop up every last bit of the creamy sauce.

Creative Ways to Present

For special occasions or a cozy family dinner, I’ll serve this Crockpot Chicken and Noodles Recipe in warm bowls with a sprinkle of microgreens and a lemon wedge on the side to brighten the flavors. You can also bake it in a casserole dish topped with melted cheese and breadcrumbs for a crispy twist!

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I recommend separating some of the noodles from the sauce if you plan to reheat—this helps keep everything from becoming too mushy when warmed later.

Freezing

I’ve successfully frozen this recipe a couple of times. Just cool completely, then freeze in portion-sized containers. When thawed, the noodles soften a bit more, so I usually freeze the chicken and sauce separately and add fresh noodles when reheating.

Reheating

Reheat gently on the stove over low heat with a splash of chicken broth or water to loosen the sauce if needed. Using a microwave works too, but stir halfway through to heat evenly and prevent the noodles from sticking together.

FAQs

Final Thoughts

This Crockpot Chicken and Noodles Recipe is one of those dishes that feels like a warm hug from the inside out. I love how it requires so little active cooking but yields such a hearty, satisfying meal every time. Whether you’re feeding hungry kids or need a comforting dinner after a busy day, this recipe has you covered with minimal effort and maximum love. I can’t wait for you to try it and see why it’s become a staple in my household—you’ll be making it again and again!

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