Crock Pot Chicken and Noodles

Why You’ll Love This Recipe

I like this recipe because it only takes 10 minutes to prepare, and then the slow cooker handles the rest. The chicken turns out juicy, the noodles soak up all the flavors, and the creamy sauce makes it feel indulgent. I also love that it’s family-friendly, budget-friendly, and makes a big batch—perfect for leftovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 small yellow onion (diced)
1 ½ lbs boneless, skinless chicken breasts
2 (10.5 oz) cans cream of chicken soup
6 cups low sodium chicken broth
1 tbsp onion powder
2 cloves garlic (minced)
1 tsp black pepper
½ tsp dried thyme
½ cup sour cream
2 cups frozen mixed vegetables
24 oz frozen egg noodles

Directions

1. I add the diced onion to the bottom of a 6-quart Crock Pot, then place the chicken on top.

2. I pour in the cream of chicken soup, chicken broth, onion powder, garlic, black pepper, and thyme.

3. I cover and cook on high for 2½ to 3½ hours.

4. I remove the chicken, shred it with two forks, and return it to the slow cooker.

5. I stir in the sour cream, frozen noodles, and mixed vegetables until everything is coated well.

6. I cover again and let it cook for another 60 to 90 minutes, or until the noodles are soft and tender.

Servings and Timing

This recipe makes 8 servings. It takes just 10 minutes of prep time and about 3 hours of cooking, for a total time of 3 hours and 10 minutes.

Variations

I sometimes swap the egg noodles for gluten-free pasta or another noodle shape, but I cook dried pasta separately so it doesn’t get mushy. If I want crunchier veggies, I add them during the last 30 minutes of cooking. I also like to mix in mushrooms or peas for variety, or even a bit of shredded cheese at the end for extra richness.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stovetop over medium heat, adding a splash of broth or milk if the sauce thickens too much. This dish also freezes well—I portion it into freezer-safe containers and keep it for up to 2 months, then thaw in the fridge overnight before reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I often use thighs because they stay tender and juicy in the slow cooker.

Can I cook this on low instead of high?

I prefer cooking on high because cooking on low can make the noodles too soft and mushy.

Can I use fresh vegetables instead of frozen?

Yes, I sometimes use fresh carrots, peas, or green beans, adjusting the cook time so they don’t overcook.

Do I need to cook the noodles before adding them?

No, I add frozen egg noodles directly to the Crock Pot, and they cook perfectly in the broth.

How do I shred the chicken quickly?

I like using a hand mixer or stand mixer with a paddle attachment for fast and easy shredding.

Can I make this dairy-free?

Yes, I swap the cream of chicken soup for a dairy-free alternative and use a dairy-free sour cream.

Can I add cheese?

Definitely, I sometimes stir in shredded cheddar or Parmesan just before serving for extra flavor.

How can I make this healthier?

I use whole wheat noodles, low-fat sour cream, and add more vegetables for a lighter version.

Does it freeze well with the noodles?

Yes, I freeze it with the noodles, but I find the texture is best if I slightly undercook the noodles before freezing.

What can I serve with Crock Pot Chicken and Noodles?

I like serving it with a side salad, steamed veggies, or crusty bread to complete the meal.

Conclusion

This Crock Pot Chicken and Noodles recipe is one of my favorite go-to comfort meals. I love how easy it is to prepare, how filling it is, and how much flavor develops as it cooks. Whether I’m feeding my family on a busy weeknight or meal-prepping for the week ahead, this dish always hits the spot and keeps everyone satisfied.