Easy Crockpot Chicken and Noodles (Creamy)
This easy crockpot chicken and noodles is the creamy, stick-to-your-ribs kind. Chicken cooks low and slow in broth and cream of chicken soup until it shreds with a fork, then thick egg noodles go right into the pot and cook in that creamy broth.
It is about 10 minutes of hands-on time, one pot, and pure comfort food. It is a Midwest classic, the kind that shows up at potlucks and family dinners, and it is just as good spooned over a pile of mashed potatoes as it is in a bowl on its own.
What you need
Just a few pantry staples: boneless chicken breasts (or thighs), condensed cream of chicken soup, chicken broth, butter, a little onion powder, garlic powder and thyme, and egg noodles. That is it. The cream of chicken soup is what makes it creamy without any extra steps, and the butter makes the broth rich.
Reames noodles or dry egg noodles?
Both work, and the recipe card has the timing for each.
- Frozen egg noodles (like Reames): the thick, homestyle noodles from the freezer aisle. They are the classic choice for chicken and noodles because they stay hearty and chewy and taste homemade. A 24 ounce bag cooks in the crockpot in 45 minutes to 1 hour on HIGH.
- Wide dry egg noodles: easier to find, and faster. A 12 ounce bag cooks in 20 to 30 minutes on HIGH. Use a little less extra broth, since dry noodles make a smaller batch.
When to add the noodles
At the end, never at the start. Noodles left in the slow cooker all day turn to mush. Cook the chicken first, shred it, turn the pot to HIGH, add a little more broth and let it come back up to a simmer. Then stir in the noodles, press them down into the liquid and stir every 15 minutes so they don’t clump.
The broth looks thin when the noodles go in. That is right. The noodles soak up a lot of it and the starch they release thickens the rest into a creamy sauce. Let it stand 10 minutes before serving and it thickens even more.
Chicken and noodles over mashed potatoes
If you have never had it this way, try it once. A scoop of mashed potatoes on the plate, creamy chicken and noodles spooned right over the top. It sounds like a lot of starch, and it is, and it is exactly what this dish is for on a cold night. Green beans or a simple salad on the side round it out.
Easy ways to change it up
- Chicken thighs: boneless, skinless thighs stay juicier and forgive a longer cook. Give them 5 to 6 hours on LOW. Our Crockpot Chicken Thighs recipe has more on cooking thighs low and slow.
- Add vegetables: stir in 1 cup of frozen peas and carrots with the chicken for the last 10 minutes.
- Extra creamy: stir in 4 ounces of cubed cream cheese once the noodles are tender and let it melt for 5 minutes.
- Without canned soup: leave out the cream of chicken soup and add 1 more cup of broth at the start. At the end, stir 1/2 cup of heavy cream with 3 tablespoons of cornstarch and stir it in with the chicken for the last 10 minutes.
Questions people ask
Can I put raw chicken in the crockpot for chicken and noodles?
Yes, that is how this recipe works. The raw chicken cooks in the broth until it reaches 165F. Use thawed chicken, not frozen. The USDA advises against slow cooking frozen meat, because it spends too long in the unsafe temperature range.
Why are my noodles mushy?
Usually they went in too early or cooked too long. Add them only once the pot is simmering on HIGH, start checking at 20 minutes for dry noodles or 45 minutes for frozen ones, and take the pot off the heat as soon as they are tender.
Is this a soup?
No. Chicken and noodles is thick and creamy, closer to a stew, and eaten with a fork. If you would rather have it soupy, add 2 more cups of broth with the noodles.
Can I make it ahead?
Yes. It keeps 3 to 4 days in a covered container in the fridge. The noodles keep soaking up the sauce overnight, so stir in a splash of broth or milk when you reheat it. It freezes, but the noodles soften, so it is best fresh.
Can I make it with beef?
Yes, and it is just as good. Our Crockpot Beef and Noodles uses a chuck roast and a rich beef broth instead of the creamy sauce.
More recipes you’ll love: Crockpot Chicken Pot Pie, Easy Crockpot Chicken Tacos, Chicken a la King, and our full Easy Crockpot Dinner Recipes roundup.
Print
Easy Crockpot Chicken and Noodles (Creamy)
- Total Time: 5 hours 25 minutes
- Yield: 6 to 8 servings 1x
Description
Chicken slow cooked in a creamy broth until it shreds, then thick egg noodles cooked right in the pot. Serve it on its own or over mashed potatoes.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 6 cups low-sodium chicken broth, divided
- 4 tablespoons butter
- 1 bag (24 ounces) frozen egg noodles, such as Reames, or 12 ounces wide dry egg noodles
- Chopped fresh parsley, to serve
Instructions
- Lay the chicken breasts in a 6 quart slow cooker and sprinkle the onion powder, garlic powder, thyme, salt and pepper over both sides.
- Whisk the cream of chicken soup with 4 cups of the broth until smooth and pour it over the chicken. Cut the butter into pieces and set it on top.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken reaches 165F and pulls apart easily.
- Lift the chicken onto a cutting board and shred it with two forks.
- Turn the slow cooker to HIGH. Stir in the remaining 2 cups of broth (1 cup if using dry noodles), cover and heat for about 15 minutes, until the liquid is simmering.
- Stir in the noodles, breaking frozen noodles apart and pressing them down into the liquid. Cover and cook on HIGH, stirring every 15 minutes, until tender: 45 minutes to 1 hour for frozen noodles, 20 to 30 minutes for dry.
- Stir the shredded chicken back in for the last 10 minutes to heat through.
- Turn off the slow cooker and let it stand 10 minutes to thicken. Taste for salt and pepper, sprinkle with parsley and serve on its own or over mashed potatoes.
Notes
- Chicken thighs: use 2 pounds of boneless, skinless thighs and cook on LOW for 5 to 6 hours, to 165F.
- Vegetables: stir in 1 cup of frozen peas and carrots with the chicken in step 7.
- Extra creamy: stir in 4 ounces of cubed cream cheese once the noodles are tender and let it melt for 5 minutes.
- Without canned soup: leave out the soup and add 1 more cup of broth in step 2. Stir 1/2 cup of heavy cream with 3 tablespoons of cornstarch and add it with the chicken in step 7.
- For a soupier dish, add 2 more cups of broth with the noodles.
- Leftovers keep 3 to 4 days in the fridge. Stir in a splash of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 5 hours 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
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