Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Crock Pot Chicken and Noodles is an easy dinner recipe with just 5 minutes of prep! The creamy broth coats the pasta and tender meat for a cozy, family-friendly meal that’s perfect on a chilly night!

Close up front shot of a bowl of Crock Pot Chicken and Noodles

We can all use more easy crockpot chicken recipes, and this one will not disappoint. The taste is similar to chicken noodle soup — minus the broth! Instead, you get a bowl of tender egg noodles and flavorful chicken all stirred together in a thick and creamy, yet perfectly light, sauce. Best of all, the pasta cooks right in the slow cooker!

Long overhead shot of two bowls of creamy old fashioned chicken and noodles on a table surrounded by fresh parsley

How to make Crock Pot Chicken and Noodles:

You only need a handful of basic pantry staples for this 5-minute recipe!

Ingredients for Slow Cooker Extra Creamy Chicken and Noodles:

  • Condensed cream of chicken soup
  • Chicken broth and water
  • Dried parsley, black pepper, and garlic powder
  • Chicken breasts or chicken thighs
  • Egg noodles
Can of chicken broth and can of cream of chicken soup

First, place the soup, broth, water and seasonings in a slow cooker. Whisk to combine, and then add the chicken.

Chicken breasts and soups with herbs in a slow cooker for chicken and noodles recipe

Cover and cook on LOW for 3-4 hours or on HIGH for 1 1/2 – 2 hours. Then remove the chicken to a cutting board and dice or shred with two forks.

Diced chicken on a wooden cutting board

Can I cook noodles in the Crock Pot?

Yes! Once you remove the chicken from the slow cooker, turn the heat to the “HIGH” setting (if it’s not already there), and stir in a 12-ounce package of extra wide egg noodles.

Package of extra wide egg noodles

Cover the Crock Pot and cook the egg noodles for about 10 more minutes (or until the noodles are almost tender, but not quite done). Then return the chicken to the Crock Pot, give everything a good stir, cover and continue cooking for about 5-10 more minutes — or just until the noodles are done.

Wooden spoon scooping up chicken and noodles from a slow cooker

The pasta soaks up most of the liquid in the pot, which gives the noodles so much great flavor. The noodles also release starches as they cook, which helps to thicken the creamy sauce.

Just give everything a good stir, garnish with fresh herbs if desired, and serve!

Overhead shot of two bowls of Crock Pot Chicken and Noodles on a wooden surface

What goes well with Chicken and Noodles?

With a simple vegetable side, this easy crockpot chicken dinner is complete! Here are a few easy options:

Cook’s Tips and Recipe Variations — Old-Fashioned Crock Pot Chicken and Noodles:

  • I used 98% fat free condensed cream of chicken soup, but you can substitute with any similar variety. You can also swap out the cream of chicken soup and use a different flavor. For instance, cream of mushroom soup or cream of celery soup would both work well!
  • You can use boneless, skinless chicken breasts (as shown here), or substitute with an equal amount of boneless, skinless chicken thighs.
  • How do you thicken chicken and noodles? It looks like there’s a lot of liquid in this recipe; however, the egg noodles will absorb a lot of that liquid when they cook. The noodles will also release starches, which help to thicken the sauce. The sauce will continue to thicken as it sits and cools for a few minutes, so I don’t recommend adding any extra thickening agent. That said, if you still find that you’d like a thicker sauce, you can use a cornstarch slurry to thicken the mixture. To do so, whisk together 1 tablespoon of cornstarch with about 2 tablespoons of cold water. Add the cornstarch slurry to the slow cooker at the same time that you return the diced chicken back to the pot. Cook and stir for the remaining 5-10 minutes, or until noodles are done and sauce is thick.
  • Add vegetables to the slow cooker at the beginning of the cooking time to make it a one-pot meal!
  • Know your slow cooker! Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 1 1/2 hours or on LOW for about 3 hours (at the most). Just get familiar with your pot and adjust accordingly.
  • Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 1 1/2 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
  • Can you freeze chicken and noodles? I don’t recommend freezing this recipe, since the pasta tends to get mushy when thawed.
  • Leftover chicken and noodles will keep in the refrigerator for 3-4 days.
  • To reheat the leftover chicken and noodles, place them in a saucepan over low heat, just until warmed through. Be careful not to overcook the pasta, or it will become gummy.

More easy chicken and noodles recipes that you might enjoy:

Close up front shot of a bowl of Crock Pot Chicken and Noodles

Crock Pot Chicken and Noodles

5 from 1 vote
Prep: 5 minutes
Cook: 3 hours 15 minutes
0 minutes
Total: 3 hours 20 minutes
Servings 4 – 6 people
Calories 323.5 kcal
Crock Pot Chicken and Noodles is an easy dinner recipe with just 5 minutes of prep! The creamy pasta and tender meat is a cozy, family-friendly meal!

Equipment

  • Slow Cooker

Ingredients
  

  • 1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
  • 1 (14.5 oz) can chicken broth
  • 1 cup water
  • 1 teaspoon dried parsley
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 lb. boneless, skinless chicken breasts or thighs
  • 12 ounces uncooked extra wide egg noodles

Instructions

  • Place condensed soup, broth, water, parsley, pepper and garlic powder in a slow cooker. Whisk to combine. Add chicken to the slow cooker, cover, and cook on LOW for 3-4 hours, or on HIGH for 1 ½ – 2 hours.
  • Remove the chicken from the slow cooker and set aside.
  • Turn the slow cooker to HIGH and stir in the noodles. Cover and cook on HIGH for about 10 more minutes (or until pasta is still a bit firm, but almost done).
  • While the noodles are cooking, dice the chicken or shred with two forks. Return the chicken to the slow cooker, stir with the noodles and sauce, and continue cooking just until the pasta is done (about 5-10 more minutes). Keep a close eye on the noodles because you don’t want them to be overcooked and gummy. Serve!

Notes

  • I used 98% fat free condensed cream of chicken soup, but you can substitute with any similar variety. You can also swap out the cream of chicken soup and use a different flavor. For instance, cream of mushroom soup or cream of celery soup would both work well!
  • You can use boneless, skinless chicken breasts (as shown here), or substitute with an equal amount of boneless, skinless chicken thighs.
  • How do you thicken chicken and noodles? It looks like there’s a lot of liquid in this recipe; however, the egg noodles will absorb a lot of that liquid when they cook. The noodles will also release starches, which help to thicken the sauce. The sauce will continue to thicken as it sits and cools for a few minutes, so I don’t recommend adding any extra thickening agent. That said, if you still find that you’d like a thicker sauce, you can use a cornstarch slurry to thicken the mixture. To do so, whisk together 1 tablespoon of cornstarch with about 2 tablespoons of cold water. Add the cornstarch slurry to the slow cooker at the same time that you return the diced chicken back to the pot. Cook and stir for the remaining 5-10 minutes, or until noodles are done and sauce is thick.
  • Add vegetables to the slow cooker at the beginning of the cooking time to make it a one-pot meal!
  • Know your slow cooker! Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 1 1/2 hours or on LOW for about 3 hours (at the most). Just get familiar with your pot and adjust accordingly.
  • Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 1 1/2 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
  • Can you freeze chicken and noodles? I don’t recommend freezing this recipe, since the pasta tends to get mushy when thawed.
  • Leftover chicken and noodles will keep in the refrigerator for 3-4 days.
  • To reheat the leftover chicken and noodles, place them in a saucepan over low heat, just until warmed through. Be careful not to overcook the pasta, or it will become gummy.

Nutrition

Serving: 1/6 of the recipeCalories: 323.5kcalCarbohydrates: 44.2gProtein: 26.6gFat: 4.5gSaturated Fat: 1.7gCholesterol: 118.2mgSodium: 542.8mgFiber: 2.4gSugar: 2.4g
Keyword: crock pot chicken and noodles, slow cooker chicken and noodles
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Love this one, It was quick, easy and Creamy. This one will be in regular rotation. I added Peas with the egg noodles, it turned out great.

    1. Hi, Katelyn! I think that it probably could, but I’m not familiar with exactly how long you would need to cook the noodles. Sorry I don’t have an exact time for you, but definitely let me know if you test it out!

    1. Hi, Lisa! Yes, I think those should work well. I don’t know the exact cooking time for those noodles, so just keep an eye on them. Enjoy!