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!
Servings 4 - 6 people
- 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
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!
- 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 ½ 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 ½ 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.
Serving: 1/6 of the recipe | Calories: 323.5kcal | Carbohydrates: 44.2g | Protein: 26.6g | Fat: 4.5g | Saturated Fat: 1.7g | Cholesterol: 118.2mg | Sodium: 542.8mg | Fiber: 2.4g | Sugar: 2.4g