This Crockpot Chicken and Noodles recipe is an easy crockpot chicken recipe that will please the whole family! So easy and so creamy (but NO cream of chicken soups!).
Love a good crockpot chicken recipe? Check out my recipe for the JUICIEST Slow Cooker Chicken Breast, this Slow Cooker Chicken and Rice or one of our favorite Crockpot Dump Meals.
What a WINTER.
I don’t normally raise my voice around here, but it’s been a little ridiculous.
We’ve had more snow days already (much more!) in 2019 than we had in the entire 2017-18 school year. It’s not only been miserably cold, we’ve gotten huge dumps of snow and the wind — it’s not helping any of that.
That’s where this Crockpot Chicken and Noodles recipe comes in.
They are warm, and creamy, and comforting — like your favorite bowl of Chicken Noodle Soup when you need a little less soup and a little more stick-to-your-ribs (because you might be stranded on the side of the highway tomorrow).
I almost felt a little bad not adding in some peas, or broccoli, or some freshly chopped spinach in here to round up this very beige meal, but the truth is?
I wanted to keep it basic because nearly any vegetables will go great in here.
Find a bag of your favorite frozen vegetables and dump them in before you start the slow cooker (I don’t recommend adding them after because you need to cook the noodles in the hot liquid and the vegetables will cool it down too much to do so).
Can you cook noodles in the crockpot?
Absolutely!
It’s one of my favorite ways to make a quick easy dinner that often requires no other pots or pans (see my Slow Cooker Chili Mac or my Slow Cooker Spaghetti and Meat Sauce for examples!).
The trick when cooking noodles or pasta in the slow cooker is not to overcook. Since the timing is so different based on high v. low, the make and model of the slow cooker, the type of noodles (thick, thin, white, whole wheat, high fiber, etc.), it can be difficult to know how long is exactly right.
It’s important that you follow the cook time listed in the recipe for that specific type of noodles. If you choose another variety, keep in mind that the cook time could vary significantly.
It’s also important that you add the cream and corn starch when the pasta is still somewhat firm — as the corn starch needs some time to cook out and thicken.
How to make Crockpot Chicken and Noodles:
- Start with your chicken, seasonings and broth. These will be slow cooked until the chicken shreds easily.
- Add the pasta to the hot liquid in the crockpot, stir, cover and cook until al dente — don’t let them go too long!
- Stir in some cream and you’re done! Easy, peasy, super creamy 😉
Know your slow cooker:
Every crockpot cooks differently — some are hotter and some are cooler. I use a 2.5 quart crockpot and a 6 quart Hamilton Beach slow cooker, and I know that my crockpot cooks much more quickly, so I keep that in mind when looking at recipes.
Generally, a slow cooker that is more full will also take longer to heat and cook.
Variations on this Crockpot Chicken and Noodles recipe:
- Stir in some frozen vegetables at the beginning to round out this recipe and make it a full meal deal.
- Try spicing it up with a squirt of sriracha or buffalo sauce
- Opt for boneless, skinless chicken thighs for a richer flavor.
Looking for more crockpot chicken recipes?
- Chicken Rice Soup
- Crockpot Orange Chicken recipe
- Crockpot Shredded Chicken
- Italian Crockpot Chicken and Potatoes
- Cheesy Crockpot Chicken Spaghetti Recipe
Crockpot Chicken and Noodles
written by Ashley Fehr
Ingredients
- 2 cups low sodium chicken broth
- 2 tablespoons corn starch
- 2 boneless skinless chicken breasts
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 cups extra wide egg noodles
- 1/2 cup half and half
Instructions
- Whisk together broth and corn starch. Add chicken breasts, broth, parsley, salt, pepper and garlic powder to a 2.5-4 quart crockpot. Cover and cook on low for 3.5-4 hours.
- Optional: Turn crockpot to high and cook for 20-30 minutes (this increases the temperature to cook the pasta).
- Remove the chicken from the crockpot and stir in the half and half and noodles. Cover and cook on high for about 10 minutes. Stir and continue cooking until al dente (about 15-20 minutes total).
- Dice or shred the chicken. Stir in the chicken and serve.
Notes
Nutrition Information
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Susan M says
It was so bland with no flavor. I’d rather cook the noodles in a regular pot instead of a crockpot. None of my family enjoyed the meal. I was disappointed.
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!