Crock Pot Chicken and Noodles

In this classic comfort food dish, tender chicken, noodles, and a rich and flavorful, creamy broth, cook up into a dish that's great for busy weeknights or Sunday dinner. The mixed veggies and egg noodles make this Crock Pot chicken a complete meal in one pot.

If you love Crock Pot Chicken and Dumplings, you’ll love this recipe. It ranks up there with my other chicken Crock Pot recipes like this Chicken Pot Pie Soup, Chicken Stew, and of course, this Chicken Wild Rice Soup. Try them all!

Ingredients

• Chicken Breasts: Fresh boneless, skinless breasts work best for this chicken and noodles crock pot recipe. Chicken thighs will work just as well in this recipe. Just be sure to adjust the cooking time if necessary to make sure the chicken is cooked to a safe internal temperature of 165F.
• Yellow Onion And Garlic: To get that aromatic depth for the chicken and noodles in crock pot. Grab pre-cut onion and garlic from the jar if you’re short on time.
• Cream Of Chicken Soup, Low Sodium Chicken Broth, and Sour Cream: These make up the base of the sauce and give it that creamy texture.
• Onion Powder And Dried Thyme: These spices give a classic chicken soup kind of flavor to the dish.
• Frozen Mixed Vegetables: Makes the prep super fast and easy. You could also add in leftover cooked veggies you need to use up.
• Frozen Egg Noodles: You can find these in the freezer aisle – I like the Grandma’s or Reames brands. The frozen noodles go straight into the slow cooker. If you are using dry noodles instead, you will need to cook and drain dry noodles separately, and then stir them in at the very end so they don’t get mushy.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Add More Veggies: Mix in steamed or creamed corn, broccoli, string beans, or other vegetables to give this even more flavor and nutritional value.
• Add More Seasonings: Garlic powder, poultry seasoning, dried rosemary, onion powder, and lemon pepper all work well with this recipe.
• Change the Soup: You could use cream of mushroom or cream of celery instead of cream of chicken, or add more broth if you prefer a thinner base.
• Using Fresh Veggies: Want to use fresh veggies instead of frozen ones? Cut them to a consistent size and steam them before adding them to the pot.
• Use Cooked Chicken: If you want to use cooked leftover rotisserie chicken or leftover turkey, you can reduce the initial cooking time by 2 hours as you only need to heat it up.

How to Make Chicken and Noodles in the Crock Pot

Here’s an overview of how to make chicken and noodles in a crock pot. It’s super simple and a really comforting meal!  

1. Step 1: Prepare the Onions and Chicken. Slice the onions and place them at the bottom of the Crock Pot. Remove any excess fat from the chicken, pat it dry, then place it over the top of the onions.
2. Step 2: Add Soup and Seasonings. Add the cream of chicken soup, chicken broth, and dried seasonings to the slow cooker.
3. Step 3: Cover and Cook. Cover with the lid and cook on HIGH for 2 ½-3 ½ hours.
4. Step 4: Shred the Chicken. Once the chicken is fully cooked, remove it from the Crock Pot and shred it with two forks.
5. Step 5: Mix Everything. Stir together the chicken, sour cream, noodles, and mixed veggies until everything is coated in the sauce.
6. Step 6: Cook Again and Serve. Cook for 60-90 minutes or until the noodles are soft and cooked. Serve while hot, and enjoy!

Storage Tips

• Storing: Leftovers keep in an airtight container in the refrigerator for up to 4 days or frozen for up to 4 months. I prefer refrigerating the leftovers rather than freezing them because the pasta texture can change when thawed and reheated. 
• Reheating: Reheat the dish on the stove or in the microwave on medium heat for 30-60 second intervals until it is heated through.

More Chicken Crock Pot Recipes

I would love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook, Instagram, and Pinterest!