Crockpot Chicken and Noodles

Name: Crockpot Chicken and Noodles
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 12 oz egg noodles, dried; 1.5–2 lb boneless, skinless chicken breasts; 1/2 stick butter, cut into pats; 2 (10.5 oz) cans cream of chicken soup; 1 tbsp garlic powder; 3.5 cups chicken broth; Salt and pepper, to taste; 1 tbsp chicken bouillon; 2–4 tbsp dried parsley

This Crockpot Chicken and Noodles recipe is the kind of warm, comforting meal that fills the kitchen with inviting aromas and makes weeknight dinner feel effortless. The sauce is rich and creamy from two cans of cream of chicken soup and pats of butter, while tender shredded chicken and egg noodles soak up the savory broth for a cozy, satisfying texture. Garlic powder and chicken bouillon give a deep, homey flavor, and dried parsley adds a touch of color and mild herbiness. This dish is perfect for busy days when you want something hands-off, for family dinners when everyone needs a hug in a bowl, or for bringing to potlucks where it will disappear fast. Simple to assemble and forgiving in the slow cooker, it delivers comforting warmth and hearty taste with minimal fuss.

Ingredients

12 oz egg noodles, dried. Classic egg noodles provide tender, slightly chewy pasta that soaks up the creamy sauce.
1.5–2 lb boneless, skinless chicken breasts. The main protein; cooks until tender and shreds easily.
1/2 stick butter, cut into pats. Adds richness and a silky finish to the sauce.
Two 10.5-oz cans cream of chicken soup. The base of the creamy sauce and primary source of savory flavor.
1 tbsp garlic powder. Provides warm, mellow garlic flavor without chopping fresh garlic.
3.5 cups chicken broth. Thins the condensed soup into a saucy liquid and ensures the noodles cook through.
Salt and pepper, to taste. For finishing and adjusting seasoning as needed.
1 tbsp chicken bouillon. Boosts poultry flavor and umami in the broth.
2–4 tbsp dried parsley. Adds mild herbal notes and visual contrast; use more for brighter flavor.

Step-by-step Instructions

Place the chicken breasts in the bottom of the crockpot in a single layer. Arrange them so they cook evenly.
Add the cream of chicken soup, garlic powder, chicken broth, chicken bouillon, salt, and pepper. Stir gently to combine if needed. Take care not to overmix; you want the soup to distribute around the chicken.
Add pats of butter on top. Scatter the butter so it melts into the sauce as it cooks.
Cook on low for 6 to 8 hours or on high for 4 hours. Cover and let the chicken become tender and easy to shred.
Remove the chicken, shred it, and return it to the crockpot. Use two forks to shred, then stir the chicken back into the sauce.
Stir in the egg noodles and dried parsley. Mix gently to submerge the noodles in the liquid.
Cook for an additional 30 to 45 minutes until the noodles are tender. Check at 30 minutes to avoid overcooked noodles.
Serve warm and adjust seasoning as needed. Add more salt, pepper, or parsley to taste.

Recipe Details

Prep Time: 10 to 15 minutes.
Cook Time: 6 to 8 hours on low or 4 hours on high, plus 30 to 45 minutes for the noodles.
Total Time: 6 hours 40 minutes to 8 hours 45 minutes on low, or 4 hours 40 minutes to 5 hours 45 minutes on high.
Servings: 6.
Calories: Approximately 600 kcal per serving.

Tips, Storage & Variations

Tips
- Arrange chicken in a single layer so it cooks evenly and shreds easily.
- If the sauce seems too thin after adding noodles, cook uncovered for the last 10 minutes to help reduce liquid.
- Check noodles at 30 minutes to prevent them from becoming mushy.
Storage
- Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Reheat gently on the stove over low heat or in short bursts in the microwave, stirring occasionally to distribute heat.
Freezing
- You can freeze cooled, fully cooked portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Note that texture of noodles may soften after freezing and reheating.
Flavor Variations Using Only Existing Ingredients
- For a brighter finish, stir in an extra 1 to 2 tablespoons of dried parsley before serving.
- For a richer sauce, melt the reserved pats of butter into the crockpot just before stirring in the noodles.
- For a bolder savory punch, dissolve an extra pinch of the chicken bouillon into the broth before adding noodles.

FAQ

How long do I cook the chicken in the crockpot?
Cook on low for 6 to 8 hours or on high for 4 hours, until the chicken is tender and shreds easily.
Can I use frozen chicken breasts?
Yes, you can, but increase cook time and ensure the internal temperature reaches 165 degrees Fahrenheit before shredding.
When should I add the egg noodles?
Add the egg noodles after shredding the chicken, then cook 30 to 45 minutes until tender.
How do I prevent the noodles from getting mushy?
Check the noodles at 30 minutes and remove when al dente, as slow cooker temperatures vary.
Do I need to thicken the sauce?
The cream of chicken soup and butter create a creamy sauce. If it is too thin, cook uncovered for the last 10 minutes or let it rest off heat to thicken.

Conclusion

Give this Crockpot Chicken and Noodles a try on a busy weeknight or whenever you want a simple, comforting meal that practically makes itself. For more slow cooker versions and serving ideas, you might enjoy the practical take on this dish at Crockpot Chicken and Noodles – Belle of the Kitchen or an alternate method at Slow Cooker Chicken and Noodles – Simply Happy Foodie. If you make it, please share how it turned out and any small tweaks you used to make it your own.