Crockpot Chicken and Noodles

This Crockpot Chicken and Noodles is the kind of comfort food that fills the house with a warm, savory aroma and invites everyone to the table. The sauce is rich and creamy from the cream of chicken soup and butter, coating tender shredded chicken and soft, pillowy egg noodles. Each bite combines silky noodles with savory, well seasoned chicken and a gentle hint of garlic, while parsley adds a bright, herbaceous note. The texture is a pleasing balance of tender meat and comforting pasta, making it a family-friendly meal on busy weeknights or a welcome dish for a cozy weekend dinner. It is ideal for chilly evenings, potlucks, or when you want a low-effort, high-comfort meal that feeds a crowd. The slow cooking method lets flavors meld slowly so the result tastes homemade, hearty, and deeply satisfying.

Ingredients

12 oz egg noodles — classic pasta for a soft, comforting texture that soaks up the sauce.
1.5–2 lb chicken breasts (boneless, skinless) — the main protein; will shred easily after slow cooking.
1/2 stick butter (cut into pats) — adds richness and smoothness to the sauce.
Two 10.5-oz cans cream of chicken soup — creates the creamy base and concentrated chicken flavor.
1 tbsp garlic powder — gives a warm, fragrant garlic presence without chopping fresh garlic.
3.5 cups chicken broth — thins the soup into a sauce and adds savory depth.
Salt and pepper (to taste) — essential for seasoning at the end to balance flavors.
1 tbsp chicken bouillon — boosts savory chicken flavor in the broth.
2–4 tbsp dried parsley — adds color and a mild herbal lift to finish the dish.

Step-by-Step Instructions

Place the chicken breasts in the bottom of the crockpot, arranged in a single layer if possible. This helps the chicken cook evenly.
Add the cream of chicken soup, garlic powder, chicken broth, chicken bouillon, salt, and pepper. Spoon the soup over the chicken and pour in the broth, sprinkle the garlic powder and bouillon, stir gently if needed. If the soup is thick, spooning it over the chicken helps distribute it without overmixing.
Add pats of butter on top. Distribute the butter across the surface so it melts evenly into the sauce as it cooks.
Cook on low for 6-8 hours or on high for 4 hours. Use the low setting for the most tender chicken, or high if you need a faster meal.
Remove the chicken, shred it, and return it to the crockpot. Stir the shredded chicken back into the sauce so the meat absorbs the flavors.
Stir in the egg noodles and dried parsley, push the noodles down into the liquid. Make sure the noodles are mostly submerged for even cooking.
Cook for an additional 30-45 minutes until the noodles are tender, stirring occasionally. Watch toward the end so the noodles reach your preferred tenderness without getting mushy.
Serve warm, adjusting salt and pepper as needed. Taste and season just before serving for the best balance.

Recipe Details

Prep Time: 10–15 minutes
Cook Time: 6–8 hours on low or 4 hours on high, plus 30–45 minutes for the noodles
Total Time: 6.5–8.75 hours on low, or 4.5–4.75 hours on high (including noodle cooking)
Servings: 6
Calories: approximately 520 per serving

Tips, Storage & Variations

Tips: Arrange chicken in a single layer if possible so it cooks evenly. When shredding, use two forks or a hand mixer for quick results. Stir the noodles gently and check at 30 minutes to avoid overcooking.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened.
Freezing: For best texture, freeze the shredded chicken and sauce before adding noodles. Thaw in the refrigerator, reheat, then stir in freshly cooked egg noodles. Freezes well for up to 2 months.
Variations using existing ingredients only:
- Use 4 tbsp dried parsley for a more pronounced herb flavor.
- Increase garlic powder slightly if you prefer a stronger garlic note.
- For richer sauce, allow butter to melt fully into the hot sauce before adding noodles.

FAQ

How long do I cook the chicken on low?
Cook on low for 6 to 8 hours until the chicken is tender enough to shred easily.
Can I use frozen chicken breasts?
You can, but increase the low cooking time and confirm the chicken reaches a safe internal temperature before shredding.
Will the noodles absorb all the liquid?
Noodles will absorb some sauce. Push them under the liquid and check at 30 minutes, adding a little broth if needed.
Do I need to add extra salt?
Taste at the end and add salt and pepper as needed, since bouillon and canned soup are already seasoned.
Can I skip the butter?
Butter adds richness, but the dish will still work without it if you need to omit it.
Is this recipe freezer friendly?
Freeze the chicken and sauce without noodles for best results, then add fresh noodles when reheating.

Conclusion

This Crockpot Chicken and Noodles recipe is a simple, satisfying way to bring a cozy, homemade meal to the table with minimal hands-on time. If you want to compare notes or see a similar slow cooker method, check out this version from Crockpot Chicken and Noodles – Belle of the Kitchen. For another take on slow cooker comfort with helpful tips, you may also find inspiration at Slow Cooker Chicken and Noodles – Simply Happy Foodie. Give the recipe a try, adjust seasoning to your taste, and share the warmth with friends and family.

Crockpot Chicken and Noodles

Print Recipe

A comforting crockpot dish featuring tender shredded chicken, creamy sauce, and soft egg noodles, perfect for busy weeknights or cozy gatherings.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 420 minutes
Total Time: 435 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American
Diet: Gluten-Free

Ingredients

Scale

12 oz egg noodles
1.5–2 lb boneless, skinless chicken breasts
1/2 stick butter (cut into pats)
Two 10.5-oz cans cream of chicken soup
1 tbsp garlic powder
3.5 cups chicken broth
Salt and pepper (to taste)
1 tbsp chicken bouillon
2–4 tbsp dried parsley

Instructions

Place the chicken breasts in the bottom of the crockpot, arranged in a single layer if possible.
Add the cream of chicken soup, garlic powder, chicken broth, chicken bouillon, salt, and pepper.
Add pats of butter on top.
Cook on low for 6-8 hours or on high for 4 hours.
Remove the chicken, shred it, and return it to the crockpot.
Stir in the egg noodles and dried parsley.
Cook for an additional 30-45 minutes until the noodles are tender.
Serve warm, adjusting salt and pepper as needed.