This creamy and hearty Crockpot Chicken and Noodles recipe will please even the pickiest eaters. It’s full of tender chicken, noodles and veggies slow-cooked to perfection. It will be your new favorite meal on a cold day!
The Best Crockpot Chicken and Noodles Recipe
This is my favorite recipe for chicken and noodles in the crock pot. It’s creamy, the chicken is juicy, and it fills the belly. I highly recommend this recipe during the fall and winter but you can make it any time of year. Since it is made in a slow cooker, it won’t make your kitchen too hot. Meals like this are also a lifesaver during the school year. Between work, pick-up and drop-off, and after-school activities, we are all exhausted when we get home. The last thing on anyone’s mind is cooking or waiting for food. I set the crockpot, go about my day, and by dinner time it’s ready to eat!
My kids love pasta and the creamy gravy that is made in this recipe is also something that they enjoy. If it’s creamy and has noodles, my little ones are likely to try a bite. So I was very happy to find another picky eater-approved meal. If you don’t have a slow cooker, try our stove-top Chicken and Noodles.
Ingredients Needed
The ingredients needed for crockpot chicken and noodles are common and cheap. It’s great to double and save for leftovers, too.
- Chicken Breasts: Boneless skinless chicken breasts are perfect for this recipe.
- Garlic Salt
- Dried Onion: This comes minced and can be found in the spice aisle at the grocery store.
- Black Pepper
- Chicken Stock: You can also use chicken broth.
- Cream of Chicken Soup
- Carrots
- Butter
- Frozen Peas
- Frozen Noodles: This recipe uses Reames noodles.
How to Make Crockpot Chicken and Noodles
This recipe for noodles and chicken is the definition of a dump dinner. You do not have to cook or thaw anything before adding it to the slow cooker.
- Start by placing the chicken breasts into the bottom of the slow cooker. Then, sprinkle them with garlic salt, dried onion, and black pepper.
- Next add chicken stock, cream of chicken soup, carrots, and butter. Lightly stir.
- Cover the pot and cook on low for 4 hours. If you want it done faster, cook on high for 2 hours.
- Remove the fully cooked chicken breasts and shred them using two forks. Return them to the slow cooker along with frozen peas and frozen noodles.
- Cook for another 1 ½ – 2 hours on low or 45 minutes to 1 hour on high. Check to make sure the noodles are cooked through.
Tips and Tricks
- Veggies. Swap the dried onion with fresh onion if you prefer. A couple of tablespoons diced works great! Add frozen corn for some extra veggies.
- Noodles. I use frozen noodles in this recipe. If you can’t find them, you can substitute homestyle egg noodles instead. I would add some more chicken broth because you will need more moisture to properly cook the noodles. However, they take less time. It only takes an additional 30 minutes after the chicken is shredded to get those noodles cooked.
- Chicken. Feel free to use chicken thighs instead of breasts. They take longer to cook so I recommend using a thermometer. Once the thighs are cooked to an internal temperature of 165 degrees F, you’re good to go.
How to Store Leftovers
Place any leftover chicken and noodles in an airtight container and store it in the refrigerator. They will stay fresh for up to 4 days. Reheating is so easy! Portion it into bowls and heat in the microwave.
More Crockpot Chicken Recipes
- Crockpot Crack Chicken With Bacon
- Crockpot Marry Me Chicken
- Honey Garlic Chicken Thighs
- Crockpot French Onion Chicken
- Slow Cooker Tropical Chicken
Crockpot Chicken and Noodles
Ingredients
- 4 chicken breasts boneless skinless
- 1 teaspoon garlic salt
- 1 teaspoon dried onion minced
- 1 teaspoon black pepper
- 4 cups chicken stock
- 2 10.5 ounce cans cream of chicken soup
- 3 carrots peeled and sliced
- 8 tablespoons butter
- 1 cup frozen peas
- 1 24 ounce bag frozen noodles
Instructions
- Place your chicken breasts in your slow cooker.
- Sprinkle over the garlic salt, minced dried onion and black pepper.
- Into the slow cooker add the chicken stock, cream of chicken soup, sliced carrots and butter.
- Cover and cook on low for 4 hours or high for 2 hours.
- Remove the chicken and shred.
- To the slow cooker add the frozen noodles, shredded chicken and peas. Stir to combine.
- Cover and continue to cook another 1 ½ to 2 hours until the noodles are cooked through.
Last Step:
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2 comments on “Crockpot Chicken and Noodles”
If I want to cut the recipe in half, and use my smaller crockpot for it, do you think the cook times would still be the same?
Hi Kathy. Yes, I think the cook times will be the same, possibly a little less as long as the chicken is done.