Crockpot Chicken and Noodles

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If you’re looking for an easy dinner that warms you up from the inside out, this Crock pot Chicken and Noodles is just the thing.

It’s a cozy, hearty meal that’s perfect for busy nights when you need something hands-off but totally satisfying. With tender chicken, soft noodles, and a creamy, flavorful broth, it checks all the comfort food boxes.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

For more hands-off recipes, try my Crockpot Chicken Cacciatore, or my Mississippi Pot Roast .

A crockpot filled with creamy chicken and noodles, baby carrots, and chopped parsley.

Whether it’s a chilly weeknight, a lazy Sunday, or you just want to make something the whole family will eat without complaints, this Slow Cooker Chicken and Noodles recipe is a dinner win every single time.

It’s delicious and easy and everything cooks right in the slow cooker, so there’s very little prep and hardly any cleanup. Just toss in the ingredients, let it simmer low and slow, and come back to a bowl of goodness that tastes like it took way more effort than it did.

Why you’ll love this

Comforting. Perfect for cold or busy days.
Easy. Minimal prep and one-pot cooking.
Adaptable. Use what you have on hand.
Family-friendly. Loved by kids and adults alike.

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FAQs

Can I cook this on high instead of low?

Yes, cook on high for 2 to 2 ½ hours, but low is better for more tender chicken.

How do I thin it out if it gets too thick?

Just stir in a little more chicken broth or water until it reaches your preferred consistency.

Can I use frozen chicken?

Yes, but make sure the chicken reaches an internal temperature of 165°F before shredding.

What can I use instead of cream of chicken soup?

You can substitute with cream of mushroom soup, cheddar soup, cream of celery soup or use my homemade cream of chicken soup recipe.

Can I use another type of pasta?

Yes, but you will need to adjust the cooking time based on the type of pasta used.

Can I double the recipe?

Yes, but make sure your crockpot is large enough to hold everything without overflowing.

What to serve with Chicken & Noodles

This recipe is a full meal on its own, but it’s even better with a few simple sides. A slice of buttered bread or a warm dinner roll is perfect for soaking up all the sauce. You can also add a side of roasted vegetables, or a basic green salad to add a little freshness to the plate.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

A white bowl with handles filled with chicken, noodles, carrots, and parsley.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

Chicken breasts. I use boneless, skinless chicken breasts. Chicken thighs can also be used.
Chicken broth. I know I shouldn’t, but I use the terms broth and stock as if they are the same! Grab a carton, or make your own chicken stock. You can use low sodium chicken broth or regular. You’ll adjust the seasoning at the end anyway.
Cream of chicken soup. Adds creaminess and depth. Switch it out for any condensed soup you prefer.
Onion. Adds a mild sweetness. Yellow, red or white onions work.
Baby carrots. Sweet and tender when cooked. Regular carrots can be sliced and used.
SEASONINGS: Garlic powder, onion powder, Italian seasoning, salt and pepper. If you have it, try poultry seasoning instead of the Italian.
Dry Egg noodles. Other small pasta can be used, like small shells or ditalini. Frozen egg noodles can also be used.
Sour cream. Totally optional, but adds creaminess and tang. Greek yogurt can be used instead.

Bowls with chicken, stock, cream of chicken soup, carrots, celery, onion, sour cream, egg noodles, and seasonings. Text on the image says 'CHICKEN', 'STOCK', 'CREAM OF CHICKEN SOUP', 'CARROTS', 'CELERY', 'ONION', 'SOUR CREAM', 'EGG NOODLES', 'SEASONINGS'.

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How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

Jump

Get prepped. Dice the onion. Halve the baby carrots. Measure out seasonings and combine them in a small bowl. Combine the chicken soup and stock.

A hand whisking soup and stock in a glass measuring cup. Text on the image says 'Combine the chicken soup and stock'.

Cook the chicken and vegetables. Place chicken breasts in the crockpot. Sprinkle the seasonings evenly over the chicken. Add the onion, carrots and celery over the top. Pour in the chicken broth and cream of chicken soup mixture. Stir gently to combine. Cover and cook on low for 4 hours.

Chicken breasts in a slow cooker with seasoning being sprinkled over them. Text on the image says 'Place the chicken breasts in the crockpot. Sprinkle the seasonings evenly over the chicken'.

Onion, carrots, and celery added to the slow cooker over chicken, with broth being poured in. Text on the image says 'Add the onion, carrots and celery over the top, then pour in the broth/soup mixture'.

Shred the chicken. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.

A cooked chicken breast being lifted from broth in the slow cooker with tongs. Text on the image says 'Remove the chicken breasts'.

Shredded chicken on a wooden cutting board with two forks. Text on the image says 'Shred the chicken'.

Cook the noodles. Add the egg noodles to the crockpot and stir. Cover and cook for another 20–30 minutes, or until the noodles are tender.

Egg noodles added to the slow cooker with broth. Text on the image says 'Add the egg noodles, cover and cover for 20-30 minutes'.

Add sour cream. Stir in the sour cream until well combined. Taste and adjust seasoning, if needed.

Slow cooker filled with chicken, noodles, and vegetables, with sour cream on top. Text on the image says 'Stir in the sour cream, adjust seasoning if needed'.

Serve. Ladle into bowls and devour!

Kylee’s Notes

Cut carrots and celery into uniform sizes so they cook evenly.
If you’re using frozen chicken, add 1 extra hour to the cook time on low.
Stir occasionally after adding the noodles to prevent sticking.
Taste and adjust seasoning at the end – the broth and soup can vary in saltiness.
Add more broth if the dish seems too thick.
Freeze in single servings for quick lunches or dinners.
Top with chopped parsley or a little black pepper before serving for a simple garnish.

How to store leftovers

Let the chicken and noodles cool completely, then transfer to an airtight container.

Fridge
Store in the refrigerator for up to 3 days.

Freezer
Freeze for up to 3 months. For best results, freeze before adding the noodles, as they can become mushy when reheated. Add freshly cooked noodles when serving.

White bowl filled with creamy chicken and noodles, with carrots and chopped parsley.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee