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Square overhead image of crock pot chicken and noodles on a table.
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5 from 4 votes

Crock Pot Chicken and Noodles

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!
Course Dinner
Cuisine American
Keyword crock pot chicken and noodles, crockpot chicken and noodles, slow cooker chicken and noodles
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 6 people
Calories 407kcal
Author Blair Lonergan

Equipment

Ingredients

  • 2 (10.5 oz) cans condensed cream of chicken soup, not diluted
  • 1 (14.5 oz) can chicken broth
  • 1 ½ cups water
  • 1 teaspoon dried parsley
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder (or use more garlic powder for a stronger flavor)
  • 1 - 1 ½ lbs. boneless, skinless chicken breasts or thighs
  • 12 ounces uncooked extra wide egg noodles
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: chopped fresh herbs

Instructions

  • Place condensed soup, broth, water, parsley, pepper, and garlic powder in a slow cooker. Whisk to combine.
    Process shot showing how to make crock pot chicken and noodles.
  • Add chicken to the slow cooker, cover, and cook on LOW for 2-4 hours, or on HIGH for 1-2 hours.
    Placing chicken breasts into a slow cooker.
  • 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 15-20 more minutes (or until pasta is still a bit firm, but almost done). Stir the noodles occasionally as they cook.
    Adding egg noodles to a slow cooker.
  • 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.
  • Taste the mixture and season with salt and pepper, if necessary. Garnish with chopped fresh herbs and serve!
    Overhead image of a bowl of creamy crock pot chicken and noodles on a table with bread and salad on the side.

Notes

  • This recipe uses very simple, basic seasoning. Feel free to add more herbs or spices of your choice, if desired. For instance, try poultry seasoning, a bay leaf, onion powder, rosemary, thyme, oregano, basil, or chives.
  • 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 hour or on LOW for about 2 hours. Just get familiar with your pot and adjust accordingly. The meat is done when it reaches an internal temperature of 165°F.
  • Keep a close eye on the noodles as they cook, stirring occasionally so that they don't stick. Turn off the slow cooker as soon as the noodles are tender. This prevents them from developing a gummy or mushy texture.
  • Sprinkle fresh herbs over top of the finished dish for a bright, colorful, flavorful touch.

Nutrition

Serving: 1/6 of the recipe | Calories: 407kcal | Carbohydrates: 51g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 715mg | Potassium: 1036mg | Fiber: 3g | Sugar: 7g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg