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Crockpot chicken and noodles in a blue bowl with a gold spoon
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Slow Cooker Chicken and Noodles Recipe

Creamy Slow Cooker Chicken and Noodles is an easy, family-friendly comfort food dinner with tender shredded chicken, thick homestyle egg noodles and a rich homemade sauce. Made without canned cream of chicken soup, this cozy crockpot dinner is perfect for busy weeknights.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Dinner
Cuisine: American
Servings: 8
Author: Kellie
Cost: $15

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

Calories: 473kcal | Carbohydrates: 46g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 682mg | Potassium: 875mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3139IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 2mg