Crockpot Chicken and Noodles Recipe

Name: Crockpot Chicken and Noodles Recipe
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 1.5 pounds boneless skinless chicken breasts (Use whole chicken breasts); 21 ounces condensed cream of chicken soup; 3 cups low sodium chicken broth (Use low sodium to control saltiness); 2 medium carrots, peeled and diced; 2 cloves garlic, minced; 2 teaspoons onion powder; 1 to 1.5 teaspoons kosher salt (Adjust according to taste); 1/4 teaspoon black pepper; 8 ounces dry egg noodles (You can use fresh egg noodles with reduced cooking time); 1 cup frozen green peas (Will thaw quickly in the hot slow cooker); Fresh parsley for topping (Adds color and flavor)

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Crockpot Chicken and Noodles is a comforting and easy dish that brings warmth and satisfaction to your dinners. It allows you to throw everything into a crockpot, set it, and forget it until mealtime. The flavors blend beautifully as it cooks, making it a perfect choice for busy weeknights or a cozy family meal.

Crockpot chicken and noodles recipe in a creamy broth with carrots and parsley cozy, family-friendly comfort.

This Crockpot Chicken and Noodles Recipe is the definition of cozy. It’s warm, creamy, hearty, and oh-so-satisfying—just like grandma used to make. If you’re looking for a dinner that practically cooks itself and brings the whole family to the table, this one’s a winner.

All it takes is a few pantry staples, a bit of prep, and a slow cooker. The result? Tender shredded chicken, thick egg noodles, and a creamy, flavorful sauce you’ll want to eat by the spoonful.

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Why You’ll Love This Crockpot Chicken and Noodles Recipe
What You’ll Need To Make This Recipe
How to Make Crockpot Chicken and Noodles Step by Step
Expert Tips
Serving Suggestions & Variations
Storage & Reheating
Frequently Asked Questions
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Why You’ll Love This Crockpot Chicken and Noodles Recipe

True comfort food with minimal ingredients
No canned soup needed—made from scratch!
Great for busy weeknights or lazy Sundays
Freezer-friendly and perfect for meal prep
Feeds a crowd and warms the soul
Kid-approved and husband-devoured

What You’ll Need For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Crockpot chicken and noodles in creamy sauce with tender shredded chicken.

Boneless skinless chicken breasts
These slow-cook beautifully until they shred effortlessly. You could also use boneless thighs if you prefer darker meat.

Unsalted butter
Adds richness and depth of flavor to the base. It helps sauté the vegetables and forms the base of the sauce.

Yellow onion & garlic
Aromatic flavor boosters that make the sauce pop. Fresh is best, but garlic powder can be used in a pinch.

Low-sodium chicken stock
The liquid base for your sauce. It simmers with the chicken and veggies to infuse deep, savory flavor.

Whole milk
Keeps the sauce creamy and luscious without making it too heavy.

Cornstarch
Used as a thickener at the end to help the sauce coat the noodles perfectly.

Frozen egg noodles
These wide, chewy noodles soak up all the creamy goodness. Don’t substitute with dry pasta—it won’t be the same!

Salt & pepper
Basic seasonings that bring the dish together. Season to taste at the end.

Fresh parsley (optional)
Adds a bright, fresh touch when sprinkled on top.

How to Make Crockpot Chicken and Noodles Step by Step

(Note: please see the recipe card directly below for the complete written instructions.)

Sauté onions and garlic
In a skillet, melt butter and sauté onions until soft. Add garlic and cook briefly.
Build the base
Add the sautéed mixture to the slow cooker along with chicken breasts and chicken stock.
Slow cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is fully cooked and tender.
Shred the chicken
Remove chicken, shred it with two forks, then return it to the pot.
Add milk and cornstarch
Stir together and add to the crockpot. This thickens the sauce.
Stir in noodles
Add frozen egg noodles and cook for 1 more hour until soft and saucy.
Taste & garnish
Season with salt, pepper, and sprinkle fresh parsley if desired.

Tips

Don’t skip the sauté step—it boosts flavor!
For extra creaminess, add a splash of heavy cream.
No fresh garlic? Use ½ tsp garlic powder.
Add diced carrots or peas for a veggie boost.
Freezes beautifully—just store in freezer-safe containers for up to 3 months.

Serving Suggestions & Variations

Try these fun twists and serving ideas!

Serve with crusty bread or garlic knots to soak up the sauce.
Swap chicken for leftover turkey (great post-holiday idea!).
Add mushrooms for earthy richness.
Make it spicy with a dash of hot sauce or red pepper flakes.
Stir in shredded cheddar cheese at the end for a cheesy version.

Storage & Reheating

Fridge: Up to 4 days
Freezer: Up to 3 months
Reheat: On stovetop over low heat with a splash of broth to loosen it

Frequently Asked Questions

Can I use rotisserie chicken instead?

Yes! Add the cooked, shredded rotisserie chicken after the noodles are soft—just heat through.

Do I have to use frozen egg noodles?

Yes, they’re key to the texture. Regular dry noodles will overcook and become mushy.

Can I make this on the stovetop?

You can! Sauté everything in a Dutch oven, simmer the chicken, and finish with noodles and milk as described.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or milk.

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