Crock pot chicken and noodles with cream of chicken soup

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Crock Pot Chicken and Noodles is an easy dinner recipe with just 5 minutes of prep! The creamy broth coats the pasta and tender meat for a cozy, family-friendly meal that’s perfect on a chilly night!

We can all use more easy crockpot chicken recipes, and this one will not disappoint. The taste is similar to chicken noodle soup — minus the broth! Instead, you get a bowl of tender egg noodles and flavorful chicken all stirred together in a thick and creamy, yet perfectly light, sauce. Best of all, the pasta cooks right in the slow cooker!

How to make Crock Pot Chicken and Noodles:

You only need a handful of basic pantry staples for this 5-minute recipe!

Ingredients for Slow Cooker Extra Creamy Chicken and Noodles:

• Condensed cream of chicken soup
• Chicken broth and water
• Dried parsley, black pepper, and garlic powder
• Chicken breasts or chicken thighs
• Egg noodles

First, place the soup, broth, water and seasonings in a slow cooker. Whisk to combine, and then add the chicken.

Cover and cook on LOW for 3-4 hours or on HIGH for 1 1/2 – 2 hours. Then remove the chicken to a cutting board and dice or shred with two forks.

Can I cook noodles in the Crock Pot?

Yes! Once you remove the chicken from the slow cooker, turn the heat to the “HIGH” setting (if it’s not already there), and stir in a 12-ounce package of extra wide egg noodles.

Cover the Crock Pot and cook the egg noodles for about 10 more minutes (or until the noodles are almost tender, but not quite done). Then return the chicken to the Crock Pot, give everything a good stir, cover and continue cooking for about 5-10 more minutes — or just until the noodles are done.

The pasta soaks up most of the liquid in the pot, which gives the noodles so much great flavor. The noodles also release starches as they cook, which helps to thicken the creamy sauce.

Just give everything a good stir, garnish with fresh herbs if desired, and serve!

What goes well with Chicken and Noodles?

With a simple vegetable side, this easy crockpot chicken dinner is complete! Here are a few easy options:

• A simple green salad dressed with Buttermilk Dressing
• Slow Cooker Southern Green Beans
• Garlic Roasted Broccoli
• Southern Collard Greens

Cook’s Tips and Recipe Variations — Old-Fashioned Crock Pot Chicken and Noodles:

• 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 1/2 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 1/2 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.

More easy chicken and noodles recipes that you might enjoy:

• Dump-and-Bake Chicken Paprikash and Noodles
• Crock Pot Spaghetti
• Chicken Ramen Noodles in Peanut Sauce
• Buffalo Chicken and Noodles Casserole

• 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 1/2 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 1/2 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 recipeCalories: 323.5kcalCarbohydrates: 44.2gProtein: 26.6gFat: 4.5gSaturated Fat: 1.7gCholesterol: 118.2mgSodium: 542.8mgFiber: 2.4gSugar: 2.4g