If you want a comforting, easy dinner, this Slow Cooker Chicken and Noodles is a perfect choice. Tender chicken, wide egg noodles and a few vegetables come together in a thick, creamy sauce.
Featured Comment
“This was a super simple recipe to make. I added green beans and corn with the peas and carrots. If you want a creamier mixture, don’t use as much broth. 3/4 c works nicely.”
– Christa
This Crockpot Chicken and Noodles is inspired by homestyle cooking and makes a cozy weeknight or Sunday family dinner. The slow cooker gently cooks the chicken and vegetables in a creamy sauce so everything comes out tender and flavorful. Below you’ll find ingredient highlights, tips, and complete instructions to make this classic dish.
Key Ingredients
Chicken Breasts: About 2 lbs of boneless, skinless chicken breasts. They cook until tender and shred easily.
The Sauce: Condensed cream of chicken soup combined with chicken broth creates a rich, creamy base for the noodles.
Vegetables & Seasonings: Carrots and diced onion cook with the chicken. Simple seasonings like salt, pepper, garlic powder and parsley add warmth.
Dry Egg Noodles: Extra-wide egg noodles work best and are cooked al dente on the stovetop before adding to the sauce.
Frozen Peas: Stir in frozen peas at the end so they stay bright and tender.
How to Make Slow Cooker Chicken and Noodles
- Place chicken breasts, sliced carrots and diced onion in the slow cooker.
- Stir in condensed cream of chicken soup, chicken broth and the seasonings.
- Cover and cook until the chicken is very tender, then shred the meat.
- Cook the egg noodles on the stovetop to al dente—do not overcook.
- Add shredded chicken, cooked noodles and frozen peas to the sauce. Adjust salt to taste and serve warm.
Tips & Variations
Add Vegetables: Mushrooms, green beans or corn can be added at the start of cooking for extra texture.
Using Pre-Cooked Chicken: If you use rotisserie or leftover cooked chicken, add an extra 1/2 cup of broth to thin the sauce a bit.
Make it Creamier: Stir in 8 ounces of cream cheese or a dollop of sour cream after shredding the chicken for a richer sauce.
Chicken Swap: Boneless skinless thighs can be used instead of breasts for more flavor and moisture.
Noodle Options: Extra-wide egg noodles are traditional, but homemade noodles or other pasta shapes work—cook them separately and add at the end.
What to Serve with Crockpot Chicken and Noodles
Sides: A simple green salad or steamed vegetables balance the richness of the dish.
Bread: Soft, buttered rolls or crusty bread are excellent for soaking up the sauce.
Serve Separately: Keeping the noodles and sauce separate until serving lets each person control portion sizes.
Alternate Starch: The creamy chicken and sauce also pairs well over mashed potatoes or steamed rice.
Can Noodles be Cooked in a Crockpot?
It’s best not to cook dry pasta in the slow cooker. The cooker doesn’t reach the steady, high heat needed to cook pasta evenly without becoming mushy. Cook noodles on the stovetop and add them at the end.
How do I keep noodles from getting mushy?
Cook the noodles to al dente on the stovetop and drain them well. Add them to the sauce just before serving and turn off the slow cooker to prevent overcooking.
Slow Cooker Chicken and Noodles Recipe
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How to Video
Equipment
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Slow cooker (6 quart or larger recommended)
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 21 oz. cream of chicken soup (about 2 cans; do not add water — cream of mushroom can be used instead)
- 4 carrots peeled and sliced
- 1 cup chicken broth
- 1 white onion diced
- 1 tsp. dried parsley
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
WAIT TO ADD:
- 12 oz. dried extra wide egg noodles (cook on the stovetop)
- 1 cup frozen peas
- salt to taste (add at the end of cooking)
Instructions
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Add the chicken breasts, diced onion and sliced carrots to the slow cooker.
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Stir in the cream of chicken soup, chicken broth, dried parsley, garlic powder and black pepper.
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Cover and cook on LOW for about 6 hours or on HIGH for about 4 hours, until the chicken is tender.
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When the cooking time is nearly complete, cook the egg noodles on the stovetop to al dente. Do not overcook—al dente noodles hold their shape best when mixed into the sauce.
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Shred the chicken with two forks and stir in the frozen peas so they heat through.
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Drain the noodles and add them to the chicken and sauce. Taste and add salt as needed.
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Serve immediately and enjoy.
Nutrition
Nutrition info is auto-generated and should be used as an estimate. If you follow a specific diet, calculate nutrition using your own tools.
How to Store
This recipe freezes well. Store in the freezer for up to three months or refrigerate for up to three days. Thaw overnight in the refrigerator before reheating.
What other Slow Cooker Pastas to Make
Other family-friendly slow cooker pasta options include chicken Alfredo, chicken pot pie pasta, beef and noodles, and cheesy ravioli casseroles. These offer similar convenience and comforting flavors for busy nights.