Crock Pot Chicken and Noodles

5 from 5 votes

With only 10 minutes of prep, this recipe is a busy weeknight favorite in our house. Just add the chicken, veggies, soup, noodles, and seasonings to the Crock Pot and let it simmer away!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings:

Calories: 518kcal

Author: Ryan Allen

Equipment

Ingredients

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

Instructions

Add onions to the bottom in a 6-quart crock pot, then place chicken on top.
Pour cream of chicken, chicken broth, onion powder, garlic, black pepper, and thyme.
Cover and cook on high for 2½-3½ hours.
Remove the chicken from the crock pot and shred it with two forks. Add back to the slow cooker along with the sour cream, noodles, and mixed vegetables. Mix until everything is coated.
Cover and continue to cook for 60-90 minutes or until the noodles are soft and cooked.

Notes

Using Different Types of Pasta: If you are substituting a different kind of noodle than egg noodle, like gluten-free pasta or a different pasta shape, keep in mind that cook times may vary and you may need to add a bit more stock liquid to get the right texture. Dried noodles should be cooked ahead of time so they don’t get gummy.

For Crunchier Veggies: Add them later in the second cooking time, when there are just 30 minutes left in the cooking time for comforting chicken and noodles.

Chicken Shredding Hack: Use a hand mixer or the paddle attachment of a stand mixer instead of shredding by hand.

Cook on High Temperature: This dish is best cooked on high, as cooking on low may cause the noodles to become overcooked and mushy.

Nutrition