Slow Cooker Chicken and Noodles
This Slow Cooker Chicken and Noodles is pure ultimate comfort food at its finest! Shredded juicy chicken, vegetables, and tender egg noodles all cooked together in a rich, creamy sauce. It’s the kind of hearty meal that warms you up from the inside out and makes the whole house smell super amazing!
Looking for more crock pot recipes? Check out our Crockpot Sausage and Potatoes, Slow Cooker Chicken Spaghetti, or Crockpot Velveeta Mac and Cheese.
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I love how this easy recipe practically cooks itself! You just toss everything in your trusty crockpot in the morning, and by dinner time you’ve got this incredible, old fashioned chicken meal waiting for you.
It’s become one of our go-to dinners for any busy day or when we need some simple comfort food. The whole family devours this every time! If you’re short on time, our Rotisserie Chicken Noodle Soup is a great time-saver!
What you’ll love about this slow cooker recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this Chicken and Noodles recipe:
- Boneless, skinless chicken breasts
- Chicken broth
- Onions
- Carrots
- Celery
- Garlic
- Dried thyme
- Salt
- Black pepper
- All-purpose flour
- Cold water
- Wide egg noodles
- Heavy cream
Ingredient Notes:
- Chicken Breasts: Season them well with salt and pepper before adding to the slow cooker for the best flavor. You could also use leftover chicken if you have it on hand.
- Wide Egg Noodles: Use dry egg noodles or dry noodles that hold up best during the slow cooking process. So people like to use Reames brand of frozen egg noodles. I like to use whatever you can find at the grocery store.
- Heavy Cream: Added at the end to create that rich, creamy finish for this delicious meal without curdling.
How to make Slow Cooker Chicken and Noodles step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Place seasoned chicken breasts, chicken broth, onion, carrots, celery, garlic, thyme, salt, and pepper in slow cooker.
Step 2: Cover and cook on low heat for 6-7 hours until chicken is tender and shreds easily. (You can cook on high for 3-4 hours if needed).
Step 3: Remove chicken and shred with two forks. Set aside.
Step 4: In a small bowl, whisk flour and cold water until smooth to make a slurry.
Step 5: Stir flour mixture into the slow cooker to thicken the broth.
Step 6: Add egg noodles to the slow cooker and stir to combine.
Step 7: Cover and cook on low for 20-25 more minutes until noodles are tender.
Step 8: Stir in shredded chicken, heavy cream.
Step 9: Let stand for 5 minutes to thicken before serving. Top with fresh parsley if desired.
PRO TIP:
Don’t add the noodles until the very end! Cooking them for the full cook time will make them mushy. Adding them in the last 25 minutes ensures they’re perfectly tender but not overcooked.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3-4 days. This tastes even better the next day!
Reheating: Reheat gently on the stove top or in the microwave, adding a splash of chicken stock if it seems thick. The noodles may absorb more liquid as it sits.
Freezing: This dish is best enjoyed fresh as the noodles don’t freeze and reheat well. Store in a freezer-safe container if needed.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add frozen peas, corn, green beans, or fresh mushrooms during the last 10 minutes of cooking for fresh vegetables.
- Herbs: Try fresh rosemary, sage, oregano, or poultry seasoning for different flavor profiles.
- Richness: Add a stick of butter along with the heavy cream for extra richness and much flavor.
- Spices: Try adding garlic powder, onion powder, or a bay leaf for more depth.
SUBSTITUTIONS:
- Soup Base: Use cream of chicken soup instead of making a flour slurry for a different texture.
- Chicken: Use boneless chicken thighs or cooked chicken for even more tender, flavorful meat.
- Noodles: Try rotini, penne, or your favorite pasta shape instead of egg noodles.
- Cooking Time: You can cook on high heat for 3-4 hours instead, but low heat gives you the best results.
FAQs about this Crockpot Chicken and Noodles:
Can I use frozen chicken breasts?
Yes, but add an extra hour to the cooking time to ensure they reach the proper internal temperature and are tender enough to shred. This keeps you out of the danger zone for food safety
How thick should the final dish be?
It should be creamy but not too thick – similar to a chicken noodle soup recipe consistency, but not as thin. If it’s too thick, add more chicken broth a little at a time.
Can I make this on the stovetop instead?
Yes! Simmer everything except the noodles and cream on the stove top for about 45 minutes, then add noodles for the last 10-12 minutes and finish with cream.
What can I serve with this chicken and noodles in slow cooker?
This hearty dish is a complete meal on its own, but it goes great with warm dinner rolls, crusty bread, or a simple side salad. It’s one of my favorite ways to feed the family without spending much time in the kitchen!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Slow Cooker Chicken and Noodles! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Slow Cooker Chicken and Noodles
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breasts (seasoned with salt and pepper)
- 4 cups chicken broth
- 1 medium onion diced
- 3 medium carrots sliced
- 3 celery stalks diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- 12 ounces wide egg noodles uncooked
Instructions
- Place chicken breasts, chicken broth, onion, carrots, celery, garlic, thyme, salt, and pepper in slow cooker.1.5 pounds boneless skinless chicken breasts,4 cups chicken broth,1 medium onion,3 medium carrots,3 celery stalks,2 cloves garlic,1 teaspoon dried thyme,1 teaspoon salt,1/2 teaspoon black pepper.
- Cover and cook on low for 6-7 hours until chicken is tender and shreds easily.
- Remove chicken and shred with two forks. Set aside.
- In a small bowl, whisk flour and cold water until smooth to make a slurry. 1/4 cup all-purpose flour,1/2 cup cold water.
- Stir flour mixture into the slow cooker to thicken the broth.
- Add egg noodles to the slow cooker and stir to combine. 12 ounces wide egg noodles
- Cover and cook on low for 20-25 more minutes until noodles are tender.
- Stir in shredded chicken, heavy cream, and parsley.
- Let stand for 5 minutes to thicken before serving.
Notes
Nutrition
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