Crock Pot Chicken and Noodles Recipe

If you’re on the hunt for a cozy, hands-off dinner that feels like a warm hug, you’re in the right place. This Crock Pot Chicken and Noodles Recipe is my absolute go-to when I want something comforting without hovering over the stove. It’s creamy, flavorful, and the noodles turn out perfectly tender every single time. I promise, once you try this, it’ll become your slow-cooker favorite too.

this …

Ingredients You’ll Need

All the ingredients blend beautifully in this Crock Pot Chicken and Noodles Recipe, creating such a creamy and hearty dish. Grab simple staples you likely already have, and if you’re a picky veggie eater like I used to be, feel free to customize as you like!

• Yellow onion: Adds sweetness and depth, diced small for even cooking and flavor distribution.
• Boneless, skinless chicken breasts: Easy to shred and cook nicely in the crock pot without drying out.
• Cream of chicken soup: This provides essential creaminess—don’t skip it!
• Low sodium chicken broth: Keep the saltiness in check while adding savory flavor.
• Onion powder: Boosts the onion flavor without extra chopping.
• Garlic cloves: Fresh minced garlic gives a nice punch but won’t overpower the dish.
• Black pepper: Adds just the right amount of spice and warmth.
• Dried thyme: A subtle herb to round things out.
• Sour cream: Stirred in at the end for a velvety finish—you’ll love this trick.
• Frozen mixed vegetables: Keeps it colorful and nutritious; peas, carrots, and corn work great.
• Frozen egg noodles: These soak up the sauce and soften perfectly in the slow cooker.

Variations

I love how adaptable this Crock Pot Chicken and Noodles Recipe is. Whether you want to sneak in more veggies or make it gluten-free, there’s always a way to make it fit your mood or dietary needs.

• Add extra veggies: Once, I tossed in chopped spinach and mushrooms mid-way, and it gave amazing flavor and added nutrients without changing the creamy base.
• Gluten-free noodles: I’ve swapped in gluten-free pasta before; just cook it separately, then stir it in to prevent it from getting mushy.
• Use rotisserie chicken: For a shortcut, shredded rotisserie chicken works perfectly—just reduce cooking time slightly.
• Spiced-up version: Adding a pinch of smoked paprika or a dash of cayenne can add a subtle kick without overpowering the dish.

How to Make Crock Pot Chicken and Noodles Recipe

Step 1: Layer Your Base and Chicken

Start by tossing diced onions in the bottom of your 6-quart slow cooker. Onions are like the flavor base here, so letting them sit at the bottom helps infuse the whole dish as it cooks. Then, place the chicken breasts right on top of the onions. No need to brown the chicken beforehand—this recipe is all about that slow, cozy cooking.

Step 2: Add All the Liquid Ingredients and Spices

Pour in the cream of chicken soup and chicken broth straight over the chicken. Sprinkle onion powder, minced garlic, black pepper, and dried thyme for plenty of layers of savory flavor. Give the crock pot a gentle shake or use a spoon to settle everything, but don’t mix it just yet.

Step 3: Cook on High and Shred the Chicken

Cover and cook on high for 2½ to 3½ hours. When the chicken’s cooked through and tender, remove it to a plate and shred it using two forks. (Here’s a trick I discovered: a hand mixer or a stand mixer paddle attachment can shred the chicken in seconds, with zero mess.)

Step 4: Mix in Sour Cream, Noodles, and Veggies

Return the shredded chicken to the crock pot, then add the sour cream, frozen noodles, and mixed veggies. Stir everything together well so those noodles get coated in the creamy sauce. Now cover and cook for another 60 to 90 minutes, or until the noodles are tender. Keep in mind, cooking on high is key here so noodles don’t get mushy.

How to Serve Crock Pot Chicken and Noodles Recipe

Garnishes

I like to sprinkle fresh chopped parsley or a little snip of chives on top before serving—it adds a pop of color and freshness to the creamy dish. A little cracked black pepper over the top doesn’t hurt either, and some folks enjoy a shake of grated Parmesan just for extra richness.

Side Dishes

Since this Crock Pot Chicken and Noodles Recipe is a meal in itself, I usually keep sides simple. A crisp green salad or steamed broccoli pairs beautifully—both add a fresh crunch to balance the creaminess. Occasionally, I’ll serve it alongside crusty bread to scoop up every last bit of sauce (always a hit!).

Creative Ways to Present

For special family dinners, I’ve ladled this chicken and noodles into mini pumpkin bowls or casserole dishes for a festive touch. It’s surprisingly elegant and always gets compliments, plus it’s super cozy when the weather’s chilly.

Make Ahead and Storage

Storing Leftovers

After enjoying this meal, I store leftovers in airtight containers in the fridge where it keeps well for 3 to 4 days. The noodles soak up the sauce overnight, which actually makes the flavor richer—just add a splash of chicken broth when reheating to loosen it up.

Freezing

Freezing this dish is a bit tricky because of the noodles, but if you want to freeze, consider leaving the noodles out and adding freshly cooked ones after thawing. Otherwise, freeze in smaller portions and thaw gently in the fridge overnight.

Reheating

I reheat leftovers in a saucepan over low heat, stirring often and adding a splash of broth or water to prevent sticking or drying out. The microwave works too, but stirring halfway through helps a lot to keep it creamy and even.

FAQs

Final Thoughts

This Crock Pot Chicken and Noodles Recipe has become one of those “comfort zone” meals for me—it’s friendly for cooks of any skill level, forgiving, and so flavorful. I love sharing it with friends and family because it feels like a warm, nostalgic hug in a bowl. Give it a try, and I bet it’ll become one of your go-to slow-cooker dinners too. You’ll enjoy how relaxing it is to make and even more to eat!

Print