Crock Pot Chicken and Noodles
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Posted: 10/14/24
Updated: 11/15/24
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Craving comfort food? Make this easy Crock Pot Chicken and Noodles for dinner tonight. It’s a delicious, creamy mixture of shredded chicken, pasta and peas that’s made in your slow cooker for an easy dinner recipe.
Easy slow cooker meals are one of my most favorite things when I’m planning out dinner on a busy weekday. I throw ingredients into the crock pot early in the day and by the time dinner rolls around, I don’t have to do anything but plate the food. Crock pot beef stroganoff is one of those got-o’s, and now so is crock pot chicken and noodles.
Easy chicken and noodles in crock pot is a game changer. This dish has a delicious creamy sauce and is so simple to throw together. If you’re tired of figuring out what to make for dinner, then give this recipe a shot. I bet you’ll love it as much as I do and it will become a staple for those busy days when cooking just isn’t in the cards just like our Crock Pot Chicken Pot Pie.
Why You’ll Love Crock Pot Chicken and Noodles
- You only need 10 minutes to prep this dish. Then let the crock pot do the hard work, add the noodles and peas toward the end, and dinner is ready to go.
- This is a very affordable dish! Budget friendly meals are always a plus and this one is great.
- Easily adapt and change this recipe to add extra vegetables, seasonings and other add-ins. It’s a wonderful base recipe that can be personalized however you want!
Ingredients for Crock Pot Chicken and Noodles
- Extra wide egg noodles – If you want, you can use different noodles but the texture of egg noodles cook really well in the crock pot.
- Frozen peas – I recommend using frozen peas instead of canned because they won’t get mushy while cooking in the slow cooker.
- Boneless skinless chicken breast – Add chicken breast to the crock pot to easily make shredded chicken that will fill every bite of chicken and noodles.
- Chicken broth – If you would like to reduce the salt content in this slow cooker chicken and noodles recipe, then use low sodium chicken broth!
- Cream of chicken soup – The key to a creamy and flavorful sauce is simply two cans of cream of chicken soup.
- Butter – Salted and unsalted butter will both work in this easy and delicious recipe. Just use whatever you have on hand.
- Chopped onions – I recommend using white onion or yellow onion since red onion tends to have a super strong flavor.
- Minced garlic – Add a yummy depth of flavor to this dish with some freshly minced garlic.
- Salt and pepper – Season this dish and bring out all of its flavors with just a bit of salt and pepper.
Helpful Tools
How to Make Crock Pot Chicken and Noodles
- Place boneless skinless chicken breasts in the bottom of your slow cooker and then top the chicken with slices of butter.
- Open the cans of soup and dump them into a mixing bowl. Add the chicken broth, chopped onions, minced garlic, salt and pepper to the bowl and stir until combined.
- Once combined, pour the creamy chicken and noodles sauce over the chicken that is in the slow cooker.
- Cook on low heat for 5-6 hours, or high heat for 3-4 hours. Then remove the chicken and with two large forks, shred into large chunks.
- Add the shredded chicken back to the slow cooker along with dry egg noodles and frozen peas. Stir to combine.
- Cook for another 30-35 minutes until noodles are tender, then serve and enjoy!
How to Store Leftover Crock Pot Chicken and Noodles
Transfer leftovers to an airtight storage container and allow to cool completely. Store in the fridge for 3-4 days. Just keep in mind that the longer this dish is stored, the more liquid the noodles will soak up.
Since this has a cream based sauce, I do not recommend freezing this dish.
How to Reheat Chicken and Noodles
For best results, reheat leftovers on the stovetop in a pot. To help reconstitute the sauce and add moisture back into the dish, mix in a bit of heavy cream while you reheat. You can reheat leftovers in the microwave too if you need to heat them quickly, but the texture of the dish may change a bit.
What to Serve with Slow Cooker Chicken and Noodles
While you can serve slow cooker chicken and noodles on its own, there are also great sides that you can serve with it. Things like air fryer potatoes, roasted vegetables, and air fryer zucchini fries would all be tasty sides.
For the ultimate comfort food dinner, pair it with some cheesy garlic bread or fluffy homemade breadsticks. Copycat Texas Roadhouse rolls are delicious too!
Why did my egg noodles turn to mush in the crockpot?
If the egg noodles end up mushy, then you likely overcooked them. Make sure that you turn the crock pot off once the noodles are cooked. Even keeping it on the “keep warm” setting could cause the noodles to be overcooked. They only need to cook int the crock pot the last 30-35 minutes.
What can I add to chicken and noodles?
There are tons of tasty things that you can add to this dish. From fresh herbs to mixed vegetables, don’t be afraid to make this recipe your own. Things like diced carrots, corn and broccoli would all be great veggies to add to this recipe. Fresh herbs like rosemary and thyme would add amazing flavor too.
Pro Tips for The Best Slow Cooker Chicken and Noodles
- Feel free to add extra flavor to this dish by seasoning the chicken with your favorite seasonings. Sprinkle a little garlic powder, onion powder, or poultry season over the chicken to add extra flavor!
- You can swap out the cream chicken soup for cream of mushroom if you prefer. Both will make a deliciously creamy sauce!
- To quickly shred chicken, put it in a stand mixer with the paddle attachment. Run the stand mixer until all of the chicken has shredded to pieces.
Slow cooker chicken and noodles is so easy! Throw the ingredients into the slow cooker and let it work its magic. Protein-packed and full of incredible flavor.
More Easy Crock Pot Recipes
- Crock Pot Hamburger Dip is a great game day appetizer. So cheesy and loaded with delicious beef!
- Make Crock Pot Chicken Pot Pie for a classic meal without all the work.
- This Crock Pot Mississippi Pot Roast has the most amazing flavors and turns out juicy and tender every time.
- Make pasta night super easy with this recipe for Crock Pot Spaghetti Sauce.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Crock Pot Chicken and Noodles
Quick and easy Crockpot Chicken and Noodles is a family friendly dinner recipe. A creamy mixture of chicken, pasta and peas!
Video
Ingredients
- 1 ½-2 pounds boneless skinless chicken breasts
- 4 Tablespoons butter sliced
- 2 cans cans cream of chicken soup (10.5 ounces each)
- 3 ½ cups chicken broth
- ½ cup chopped onions
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 12 ounces egg noodles uncooked
- 1 cup frozen peas
Instructions
- Place chicken breasts in the bottom of the slow cooker. Top chicken with butter slices.
- In a mixing bowl combine soups, chicken broth, chopped onions, minced garlic, salt and pepper. Stir until combined. Pour over chicken in slow cooker.
- Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the slow cooker and shred into large chunks with two forks.
- Add the shredded chicken back into the slow cooker along with the dry egg noodles and frozen peas and stir to combine. Continue cooking for 30-35 minutes, until noodles are tender.
Tips
Transfer leftovers to an airtight storage container and allow to cool completely. Store in the fridge for 3-4 days. Just keep in mind that the longer this dish is stored, the more liquid the noodles will soak up.
Since this has a cream based sauce, I do not recommend freezing this dish.
For best results, reheat leftovers on the stovetop in a pot. To help reconstitute the sauce and add moisture back into the dish, mix in a bit of heavy cream while you reheat. You can reheat leftovers in the microwave too if you need to heat them quickly, but the texture of the dish may change a bit.
Nutrition Information
Calories: 473kcal (24%), Carbohydrates: 53g (18%), Protein: 25g (50%), Fat: 18g (28%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 115mg (38%), Sodium: 1538mg (67%), Potassium: 507mg (14%), Fiber: 4g (17%), Sugar: 4g (4%), Vitamin A: 654IU (13%), Vitamin C: 12mg (15%), Calcium: 56mg (6%), Iron: 3mg (17%)
Lois Greene says
This a great traditional recipe. I have made this many times.
Brooke Kill says
Yay! I’m so happy to hear you enjoy it!