Creamy Crockpot Chicken and Noodles made with tender chicken, egg noodles, and a rich broth. Comfort food doesn’t get any easier!
Let’s be real—some days, cooking feels like climbing a mountain. You know those days, right? Work’s been nonstop, the kids are asking what’s for dinner (again), and somehow the dog managed to knock over the trash can. That’s when Crockpot Chicken and Noodles swoops in to save the day.
I first made this recipe on a freezing January evening when my only goal was to not order takeout again. I remember staring at my pantry, feeling uninspired, when it hit me: crockpot to the rescue! I threw in some chicken, soup, and butter, said a little prayer, and let the magic happen.
When I opened the lid hours later, I was greeted with the kind of smell that makes you want to grab a blanket and sit by a fireplace (even if you don’t have one). It was creamy, hearty, and somehow tasted like I’d spent hours carefully crafting it (spoiler: I hadn’t). Now, it’s my go-to recipe for those “I can’t even” days. And trust me, it never disappoints.
Why You’ll Love This Crockpot Chicken and Noodles Recipe?
So, why should you make this? Let me count the ways:
- Effortless Comfort: You literally throw everything in the crockpot and walk away. It doesn’t get easier than that.
- Kid-Friendly: My picky eater actually requests this one. That’s a win in my book.
- Customizable: Add veggies, switch up the seasonings, or use a different type of noodle—it’s super forgiving.
- Perfect for Leftovers: It reheats like a dream, so you can stretch it into lunch the next day.
- Full-On Cozy Vibes: This is the food equivalent of your favorite sweatpants—warm, comforting, and totally satisfying.
Ingredient Notes:
Here’s what makes this recipe a keeper:
- Chicken Breasts: Boneless, skinless chicken breasts are my go-to because they cook tender and shred easily. But hey, if thighs are more your thing, go for it—they add a little extra richness.
- Cream of Chicken Soup: This is the secret to that creamy, cozy vibe. It’s simple, comforting, and always delivers.
- Unsalted Butter: Just half a stick gives the dish a subtle richness. You could probably skip it, but honestly, why would you?
- Chicken Broth: Keeps the noodles perfectly moist. Pro tip: Low-sodium broth gives you more control over the seasoning.
- Egg Noodles: Wide egg noodles are perfect for soaking up the sauce, but medium ones work too.
- Better than Bouillon Chicken Flavor: Just one teaspoon takes the broth from good to “OMG, this is amazing.”
- Frozen Veggies (Optional): Add a handful of peas, carrots, or green beans for extra color and nutrients.
Pro Tip: If you’re adding frozen veggies, stir them in during the last hour of cooking so they don’t overcook and lose their texture.
How To Make Crockpot Chicken and Noodles?
This recipe is ridiculously easy, and that’s exactly why I love it. Let’s break it down:
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- Prep the Chicken:
Season six chicken breasts with salt and pepper. Place them at the bottom of your crockpot. This step gives the chicken a little extra flavor before the magic happens. - Layer the Ingredients:
Spoon two cans of cream of chicken soup over the chicken. Spread it out evenly, then cut half a stick of butter into pieces and scatter them on top. - Mix the Broth:
In a small bowl, whisk together one can of chicken broth and a teaspoon of Better than Bouillon chicken flavor. Pour this over the soup and butter. - Cook the Chicken:
Cover your crockpot and set it to low. Let it cook for about six hours, or until the chicken is so tender it basically shreds itself. - Shred and Stir:
Remove the chicken from the crockpot and shred it using two forks (or your hands if you’re impatient like me). Return the shredded chicken to the crockpot and give it a good stir. - Add Noodles and Veggies:
Stir in 24 ounces of egg noodles and any frozen vegetables you’re using. Cover and cook for another two hours, stirring occasionally to keep the noodles from sticking. - Adjust the Sauce:
If the noodles soak up too much liquid, add a splash of chicken broth until it’s just the right consistency. - Serve It Up:
Ladle the chicken and noodles into bowls, sprinkle with parsley if you’re feeling fancy, and enjoy. Bonus points if you’ve got crusty bread on the side.
Storage Options:
Got leftovers? Lucky you. Here’s how to keep them fresh:
- Refrigerate: Store in an airtight container for up to 3 days. Reheat on the stove or in the microwave, adding a little broth if it looks too thick.
- Freeze: Freeze portions in airtight containers for up to 3 months. Let them thaw overnight in the fridge before reheating.
Variations and Substitutions:
This recipe is basically a blank canvas. Here are some ways to mix it up:
- Switch the Protein: Use turkey, shredded rotisserie chicken, or even pork for a fun twist.
- Add Veggies: Peas, carrots, or green beans are great options. Want to go wild? Throw in some spinach at the end.
- Try Different Noodles: Rotini, bowtie pasta, or even rice can work if you don’t have egg noodles.
- Gluten-Free: Use gluten-free noodles and make sure your soup and broth are gluten-free too.
What to Serve with Crockpot Chicken and Noodles?
This dish is a meal on its own, but pairing it with the right sides makes it even better:
- Crusty Bread: Perfect for sopping up every last bit of that creamy sauce.
- Green Salad: Something fresh and crisp balances the richness of the dish.
- Roasted Veggies: Brussels sprouts, asparagus, or broccoli are great options.
Frequently Asked Questions:
Can I use frozen chicken?
Yes! Just make sure to adjust the cooking time to ensure it’s fully cooked before shredding.
Do I have to cook the noodles separately?
Nope! The noodles cook right in the crockpot, soaking up all that delicious flavor.
How can I lighten this dish?
Use one can of cream of chicken soup instead of two and add extra broth for a lighter, less creamy texture.
And there you have it—Crockpot Chicken and Noodles that’s creamy, comforting, and ridiculously easy to make. It’s perfect for busy nights, lazy weekends, or anytime you just need a bowl of something warm and cozy. Try it out, and let me know—what’s your favorite comfort food?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Chicken and Noodles
Ingredients
- 6 Chicken Breasts
- 2 cans Cream of Chicken soup
- ½ stick butter unsalted
- 1 can Chicken Broth
- 24 oz. egg noodles
- 1 teaspoon Better than Bouillon Chicken flavor
- Salt and pepper to taste
- Frozen vegetables optional
Instructions
- Prepare the chicken: Season six chicken breasts, with a pinch of salt and pepper.
- Layering: Place the chicken at the bottom of your crockpot.
- Soup layer: Spoon two cans of Cream of Chicken soup over the chicken.
- Adding butter: Cut half a stick of butter into pieces and evenly distribute them over the soup.
- Broth mixture: Whisk one can of Chicken Broth with one teaspoon of Better than Bouillon Chicken flavor. Pour this mixture over the soup.
- Cover and cook: Put the lid on the crockpot. Set it to low heat. Let it cook for six hours.
- Shredding the chicken: Once the chicken is tender shred it. Return it to the crockpot.
- Noodles and vegetables: Add twenty-four ounces of egg noodles and any optional frozen vegetables you prefer.
- Allow it to cook for two hours stirring occasionally.
- Adjusting consistency: If you find that the noodles have absorbed too much liquid add some more Chicken Broth to achieve your desired consistency.
- Finishing touch: Sprinkle parsley over the dish for a touch of color.
- Serving: Season with salt and pepper according to your taste. Enjoy this delightful homemade Crockpot Chicken and Noodles!
- Indulge, in both comfort and flavor as you savor this meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!