Crockpot Chicken and Noodles is a creamy, cozy slow cooker dinner with tender shredded chicken breast and egg noodles, made from scratch with no canned soup!
Want more cozy chicken noodle recipes? Try my Chicken Noodle Soup, Chicken Noodle Casserole, and the stovetop version of my Chicken and Noodles!
This Crockpot Chicken and Noodles is what I make when we’re craving cozy, creamy comfort food but I don’t want to crack open a single can of condensed soup.
You get tender chicken breast, thick egg noodles, and a seasoned broth that turns silky and creamy right in the slow cooker!
It’s all basic pantry and fridge staples, so there’s a good chance you can pull it off without a grocery run.
And it’s easy to tweak for your family. Keep it classic and “beige and beloved” (my kids go for it every time), or stir in a bag of frozen veggies at the beginning so dinner is done in one pot!
What people are saying
“Made this tonight my kids loved it and they’re picky I made extra noodles and threw them in once it was complete.” Frank
Ingredients for Chicken and Noodles:
- Low-sodium chicken broth: If you’re using salted broth, reduce the added salt and season at the end!
- Chicken bouillon (liquid or powder): If your bouillon is salty, go lighter on the added salt.
- Spices: Use what you’ve got, but don’t skip the sage if you can help it! It gives that classic “chicken noodle” flavor!
- Boneless skinless chicken breasts: You can swap in boneless skinless thighs (about twice as many), or use precooked shredded chicken like rotisserie chicken, Shredded Chicken, or Baked Chicken Breast!
- Heavy cream: Half-and-half will work too, but the sauce will be a bit thinner.
- Extra-wide dried egg noodles: You want the shelf-stable egg noodles from the pasta aisle!
How to make Crockpot Chicken and Noodles:
This Crockpot Chicken and Noodles takes about 10 minutes of prep, then the slow cooker does the heavy lifting! Scroll down to the recipe card for full ingredient amounts and instructions.
- Add broth, cornstarch, bouillon, and seasonings.
- Add the chicken, cover, and cook until tender.
- Stir in the cream.
- Add uncooked noodles to the slow cooker.
- Remove the chicken and shred it.
- Stir the chicken back in with the noodles.
Tips for the best Crockpot Chicken and Noodles:
- Don’t overcook the noodles: Egg noodles go from perfect to mushy fast in a slow cooker, so check early and stir once you see them softening!
- Know your slow cooker: Some run hotter than others, and a fuller slow cooker can take longer to heat up, so treat the cook time as a guide and watch for the noodle texture.
- Stir when you add noodles: Give them a good stir, so they’re submerged and cook evenly!
- Add cream with the noodles: The cream and cornstarch do their best work while the noodles finish cooking, so don’t wait until the very end.
How to store leftovers:
Leftovers keep well in the fridge for a few days, but the noodles will soften as they sit!
When reheating, add a splash of broth to loosen everything up, then warm gently on the stove or in the microwave until heated through.
Serving suggestions:
This is a cozy bowl all on its own, but I won’t say no to something for dunking.
Serve Crockpot Chicken and Noodles with warm Homemade Dinner Rolls, Cheddar Bay Biscuits, or crusty No Knead Artisan Bread, and add a simple salad or Air Fryer Broccoli if you want something fresh on the side!
Crockpot Chicken and Noodles
written by Ashley Fehr
Ingredients
- 3 cups low sodium chicken broth
- 2 tablespoons corn starch
- 1 teaspoon chicken bouillon, (liquid or powder)
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- 2 boneless skinless chicken breasts
- ½ cup heavy cream
- 3 cups extra wide dried egg noodles, (uncooked)
Instructions
- Whisk together broth, corn starch, chicken bouillon, parsley, salt, garlic powder, onion powder, black pepper, thyme and sage in a 3-4 quart slow cooker.
- Add the chicken breasts, cover and cook on low for 3 hours or high for 2 hours.
- Check that the internal temperature of the chicken is 165℉, then remove from the slow cooker to a cutting board.
- Turn the slow cooker to high. Stir in the uncooked egg noodles and cream. Cover and cook for 10 minutes. Stir and cook another 5-10 minutes until noodles are al dente.
- Meanwhile, dice or shred the chicken and keep warm until noodles are cooked. Stir in the chicken, taste and serve.
Video
Notes
- Chicken breasts: you can use boneless, skinless chicken thighs (about twice as many), or precooked shredded chicken. If using precooked chicken, heat the broth in the slow cooker on high for 1-2 hours, then add the noodles. Stir in the chicken in step 5.
- Egg noodles: for this recipe you are looking for dried, shelf stable egg noodles in the pasta aisle. If you prefer to cook them separately, reduce the broth to 2 cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tried this recipe?
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Tag @thereciperebelVariations and Substitutions
- Add veggies: Stir in a bag of frozen mixed vegetables at the beginning so they cook along with the chicken. (If you add them at the noodle stage, they can cool the liquid and slow down noodle cooking.)
- Make it spicy: Add a squirt of sriracha or a splash of buffalo sauce at the end.
Ashley Fehr says
I’m sorry to hear that Susan!
Miranda says
This was awful. My noodles turned out a gummy mushy mess. Had to be thrown out.
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe, Miranda. Which size crockpot did you use? It sounds like it was overcooked if it ended up being gummy.
Jodi says
Can you add onion celery and carrots and at what point ? Should they be sautéed first?
The Recipe Rebel says
Sure!
Cedar says
Love this recipe!!! Just some things that I changed:
I actually doubled and even tripled the recipe in some places as I don’t have a slow cooker as small as the one for the recipe. I ended up using about 6 chicken breasts instead. I think my brain skipped over the “cook on low” and I thought I had to cook on high for 4 hours instead. That was some of the most tender chicken I have ever had!!!! They were falling apart as I was taking the breasts out of the slow cooker.
I also used 5 or 6 cups of broth instead to make sure the chicken was completely submerged. I felt like there wasn’t enough seasoning in the initial recipe and I am a FIEND for garlic powder so instead, I tried around 3-4 tablespoons of garlic powder to satisfy my inner garlic-hoarding hobgoblin. I also added quite a bit more of salt, pepper and cayenne pepper as well, seasoned it from the heart as it were… Used about 6 cups of dry pasta as well, cooked nicely!!!
Also since I am lactose intolerant, I tend to avoid using half-and-half or heavy cream like the plague so I wasn’t exactly sure how to get around that. Thought about it and I decided to try giving regular soymilk a try with some extra corn starch thrown in there, came out creamy and thickened the remaining broth up quite nicely!!!! Since the vegan options for half-and-half around me are ridiculously expensive and mostly coconut milk, which I don’t like the taste of, I didn’t want to go that route.
Here’s a list of the order I went in
combine seasonings, broth and corn starch until there were only a few lumps left(most of which was garlic powder anyways lol). Added the chicken and cooked on high for 4 hours.
Took chicken out, shredded it and let the broth cook for a few minutes extra, put in the pasta and let that cook for about 12 minutes on high.
Stirred in milk mixture and left on low for a few minutes
Diced up some lactose-free cheese and mixed that in, leaving it on keep warm for a few minutes
This is a very versatile recipe and you can do soooooo much with it!!!! I highly recommend this recipe, love it!!!!! I’m already planning what I want to try for the next time I make it!!! Excellent recipe, can’t recommend it enough 🙂
The Recipe Rebel says
Glad it worked for you!
Jodi says
Do you add the noodles after the 3.5-4 hours cooking and cook on high an additional 20 mins?
The Recipe Rebel says
Hi Jodi! Yes you’ll add the noodles in Step 3. Yes, it will be an additional 20 minutes. Enjoy!
Gaby says
What are your thoughts on adding cooked egg noodles pasta instead ? Will that mess up the corn starch process of dissolving ? Or anything else ? Thanks a bunch!
The Recipe Rebel says
Hi Gaby! The corn starch is added at the beginning with the broth, so I don’t think it would interfere with the noodles. It will be the timing at the end that would need to change as you won’t be cooking the noodles. If you decide to experiment, let me know how it goes!