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Slow Cooker Chicken and Noodles is the ultimate cozy comfort food dinner made with tender shredded chicken, homestyle egg noodles, vegetables and a creamy homemade sauce. Everything cooks together in the crockpot with very little effort, and there’s no canned cream of chicken soup needed. It’s an easy, family-friendly dinner that’s perfect for busy weeknights, chilly evenings or anytime you’re craving a little comfort in a bowl.
Table of Contents
- Kellie’s Note Crock On!
- Why You’ll Love My Chicken And Noodles Recipe
- Ingredients for Chicken and Noodles
- How to Make Chicken and Noodles
- Kellie’s Tips for the Best Chicken and Noodles
- How to Store Chicken and Noodles
- What to Serve with Chicken and Noodles
- More Easy Slow Cooker Recipes
- Slow Cooker Chicken and Noodles Recipe
Kellie’s Note
Crock On!
Between work, errands and everyone needing to be somewhere at exactly the same time, getting a homemade dinner on the table can feel like one more thing on an already endless to-do list.
That’s exactly why I love my Slow Cooker Chicken and Noodles.
After years of making family dinners, I’ve learned that the best comfort food doesn’t have to be complicated. Some of our favorite meals are the ones that require the least amount of fuss, and this is definitely one of them.
I wanted a Crock Pot Chicken and Noodles recipe that tasted like something you’d spend all afternoon making, but without babysitting a pot on the stove. And I really wanted that creamy, homemade flavor without using canned cream of chicken soup.
So, that’s what we’re making!
The chicken cooks low and slow with vegetables and seasonings until it’s fall-apart tender. A quick homemade sauce makes everything creamy, while thick egg noodles soak up all that delicious chicken flavor.
It’s somewhere between a hearty chicken noodle soup and a creamy chicken casserole, with all the goodness of both.
Basically, it’s a big hug in a bowl. And on a busy Tuesday, sometimes that’s exactly what everyone needs.
Why You’ll Love My Chicken And Noodles Recipe
- Almost effortless. The slow cooker does most of the work, so you can get on with your day instead of standing over the stove.
- No canned soup! A simple homemade sauce made with butter, flour, chicken stock and cream gives this dish a rich, comforting flavor.
- Family-friendly comfort food. Tender chicken, thick egg noodles and a creamy sauce make this one of those dinners everyone looks forward to.
- Made with simple ingredients. Nothing fancy or hard to find, just everyday ingredients that come together into something delicious.
- Perfect for busy days. A little prep in the morning means you’re already ahead of the dinner rush.
- Easy to customize. Use chicken breasts or thighs, add your favorite vegetables or adjust the sauce to make it as creamy as you like.
Ingredients for Chicken and Noodles
This Chicken and Noodles recipe is made with simple ingredients that create a rich, homemade flavor without a lot of extra work.
Here’s what you’ll need, along with a few easy substitutions.
- Chicken: Boneless, skinless chicken breasts or thighs both work beautifully. I like chicken breasts for their mild flavor, but thighs are a little richer and stay especially tender in the slow cooker. You can even use a combination of both.
- Frozen egg noodles: These are what give crockpot chicken and noodles that hearty, homestyle texture. Look for thick frozen egg noodles, like Reames, in the freezer section. They’re sturdier than traditional dried egg noodles and hold up well in the creamy sauce.
- Chicken stock: This creates the flavorful base for the chicken and the homemade sauce. Chicken broth works, too. I recommend low-sodium stock so you can control the seasoning.
- Vegetables: Onion, carrots, celery and garlic add savory flavor and make this feel like a complete homemade dinner. You can swap the onion for shallots or leave out a vegetable your family doesn’t love.
- Seasonings: Kosher salt, black pepper, garlic powder, onion powder and dried thyme keep things simple. You can substitute a little poultry seasoning for the thyme if you prefer.
- Butter and flour: These make a quick thickener that gives the sauce its creamy, silky texture without condensed soup. Unsalted butter is my preference, but salted butter works if you adjust the seasoning.
- Heavy cream: Makes the sauce rich and velvety. Half-and-half is a great lighter option, or use whole milk for a less rich finish.
- Frozen peas: Optional, but I love the little pop of color and sweetness. Frozen green beans or mixed vegetables are easy alternatives, although their cooking times may vary.
- Fresh parsley: Adds a little freshness to the finished dish. Chives are another great option, or you can skip the garnish entirely.
How to Make Chicken and Noodles
This easy Slow Cooker Chicken and Noodles recipe is mostly hands-off, with just a few simple steps to finish that creamy homemade sauce.
- Start with the chicken. Place the chicken in your slow cooker and season it generously. Add the onion, carrots, celery and garlic, then pour in most of the chicken stock.
- Let the slow cooker work its magic. Cover and cook until the chicken is tender enough to pull apart easily with two forks. Your kitchen should smell like homemade chicken soup by this point.
- Shred the chicken. Transfer the chicken to a plate, shred it into bite-size pieces and stir it back into the flavorful broth.
- Make the creamy sauce. Melt the butter in a saucepan and whisk in the flour. Slowly add the reserved chicken stock, whisking until smooth and slightly thickened. Stir this mixture into the slow cooker.
- Add the noodles. Stir in the frozen egg noodles and cook on high until they’re plump and tender. They’ll soak up some of the broth as they cook, giving everything that wonderfully cozy consistency.
- Finish with cream. Stir in the heavy cream and peas, if using, and let everything warm through. The sauce should be creamy and spoonable, not stiff or dry.
- Serve and enjoy. Taste, adjust the seasoning and sprinkle with fresh parsley. Grab a bowl and dig in!
Kellie’s Tips for the Best Chicken and Noodles
I’ve learned a few things about making creamy chicken and noodles, and these little details make all the difference.
- Use frozen egg noodles for the best texture. Thick, homestyle noodles have a hearty bite and hold up better than thin egg noodles. You want tender noodles, not a pot of mush.
- Don’t add the noodles too early. The chicken needs plenty of time in the slow cooker, but the noodles don’t. Add them toward the end so they cook just until tender.
- Don’t skip the homemade thickener. Cooking the butter and flour together before adding the stock helps create a smooth sauce without that raw flour taste.
- Keep a little extra stock handy. The noodles absorb liquid as they cook, and they’ll continue doing so after dinner. Add a splash of stock if the sauce gets too thick.
- Wait until the end to add the cream. Stirring it in after the noodles cook helps keep the sauce smooth and creamy.
- Taste before serving. Chicken stock varies in saltiness, so you may need a little extra seasoning to make all those cozy flavors pop.
We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!
How to Store Chicken and Noodles
One of my favorite things about this recipe is that the leftovers make a fantastic lunch the next day. Just keep in mind that the noodles will continue soaking up the sauce as they sit.
- Refrigerator: Store leftover chicken and noodles in an airtight container in the refrigerator for up to 3–4 days. Refrigerate promptly, within 2 hours of cooking.
- Freezer: You can freeze the finished dish for up to 2–3 months for best quality, but the noodles may become softer and the cream sauce can separate slightly when thawed. For the best texture, freeze the chicken and sauce separately and add freshly cooked noodles when reheating.
- Reheating: Warm leftovers gently in a saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of chicken stock or milk to loosen the sauce as needed. Reheat until steaming hot throughout, to 165°F.
How Do You Keep Chicken and Noodles from Getting Mushy?
The biggest secret is timing.
Frozen egg noodles are more substantial than regular dried noodles, but they can still get too soft if you cook them too long.
Add them only after the chicken is fully cooked and shredded. Stir once or twice during the final cooking time and start checking for doneness early.
The noodles should be tender with a little structure, not falling apart.
And once they’re done, serve the chicken and noodles instead of leaving everything on the warm setting for hours. The longer the noodles sit in the hot sauce, the softer they’ll become.
Is Chicken and Noodles the Same as Chicken Noodle Soup?
Not quite!
A traditional Chicken and Noodles Soup recipe has a thinner, broth-based consistency with chicken, vegetables and noodles.
This Slow Cooker Chicken and Noodles recipe is thicker, creamier and heartier. The homemade sauce coats the chicken and noodles rather than leaving them swimming in broth.
Think of it as a cross between chicken noodle soup and an old-fashioned chicken and noodles dinner.
If you prefer something more soup-like, you can add extra chicken stock to thin out the sauce. Just know that the finished texture will be different from the original recipe.
Can I Use Dried Egg Noodles Instead of Frozen?
You can, but they’ll need a different cooking time.
Dried egg noodles tend to cook much faster and absorb liquid differently than thick frozen noodles. I recommend cooking them separately according to the package directions, then stirring them into the finished chicken and sauce.
You may also need to adjust the amount of stock since dried noodles won’t be cooking directly in the slow cooker.
For the most consistent results, I recommend sticking with the frozen egg noodles called for in the recipe.
Can I Make Crockpot Chicken and Noodles Ahead of Time?
Absolutely! You can chop the vegetables and measure the seasonings the night before. Store everything in the refrigerator separately so it’s ready to go in the morning.
You can also cook the chicken and broth ahead of time, refrigerate them promptly, then reheat until hot before finishing with the thickener, noodles and cream.
For the best texture, I recommend cooking the noodles shortly before you’re ready to serve.
What to Serve with Chicken and Noodles
Honestly, this is one of those dinners that doesn’t need much on the side. You’ve already got chicken, noodles, vegetables and that delicious creamy sauce all in one bowl.
But if you want to round out dinner, here are a few of my favorites.
- Buttermilk Biscuits: Because a fluffy biscuit is practically made for soaking up creamy chicken sauce.
- Garlic Bread: A little crispy, buttery bread is always a good idea.
- Simple House Salad: Something fresh and crunchy balances the richness of the noodles.
- Steamed Broccoli: An easy vegetable side that adds a little color to the plate.
- Green Beans Almondine: A simple, buttery side dish that makes dinner feel a little more special.
More Easy Slow Cooker Recipes
If your slow cooker is doing most of the work this week, here are a few more easy family dinners to add to your menu.
- Slow Cooker Chicken Cheesesteak
- Crockpot Chicken Noodle Soup
- Slow Cooker Beef Stew
- Crockpot Lasagna
- Slow Cooker Chicken Cacciatore
- Crockpot Chili
If you make it, I’d love to hear what you think! Leave a comment and rating below, and let me know if you added any of your own favorite vegetables.
Slow Cooker Chicken and Noodles Recipe
Equipment
- slow cooker
- measuring spoons
- measuring cups
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 5 cups chicken stock, divided
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 12 ounces frozen egg noodles
- 3/4 cup heavy cream or half-and-half
- 1 cup frozen peas, optional
- 2 tablespoons chopped fresh parsley
Instructions
- Place the chicken in a 6-quart slow cooker. Season with the salt, pepper, garlic powder, onion powder and thyme. Add the onion, carrots, celery and garlic.
- Pour 4 cups of the chicken stock over the chicken and vegetables. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the slow cooker.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the remaining 1 cup of chicken stock. Continue cooking for 2–3 minutes, until smooth and slightly thickened.
- Pour the thickened stock mixture into the slow cooker and stir to combine with the chicken and vegetables.
- Add the frozen egg noodles and gently stir to distribute. Cover and cook on HIGH for 45–60 minutes, stirring once or twice, until the noodles are tender.
- Stir in the heavy cream and frozen peas, if using. Cover and continue cooking for 10–15 minutes, until the peas are heated through and the sauce is creamy.
- Taste and adjust the seasoning with additional salt and pepper, if needed. Sprinkle with fresh parsley and serve warm.
Notes
- Best noodles: Use thick frozen homestyle egg noodles for the best texture. Dried egg noodles require different cooking times and may absorb the sauce differently.
- Sauce consistency: Chicken and noodles should be creamy and spoonable, not overly thick. Add a splash of chicken stock if the sauce becomes too thick.
- If the sauce is thin: Let the finished dish stand uncovered for 10–15 minutes. The noodles will continue to absorb some of the sauce.
- Dairy substitutions: Half-and-half works well in place of heavy cream. Whole milk can also be used, but the sauce will be less rich.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of stock or milk when reheating.
- Make ahead: Chop the vegetables and measure the seasonings in advance. For the best noodle texture, finish cooking the noodles shortly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
