Creamy Crockpot chicken and noodles are comforting and delicious. This recipe is easy to make and is sure to become a favorite dinner in your home like it is in ours.
If you like homemade chicken and noodles, but don’t have the time to start from scratch, this is the recipe for you. These creamy chicken and noodles cook in the slow cooker while you do other things. Then dinner is ready when you are!
There is just something so warm and inviting about a bowl of chicken and noodles. I suppose that is why there was a whole series of books filled with feel good stories named after chicken soup when I was a kid.
My great-grandma was known for her homemade egg noodles. We still make them a few times a year and turn them into fabulous chicken or turkey and noodles.
Sometimes you don’t have the time to make the noodles from scratch, though. This recipe is perfect for those moments.
The chicken cooks until tender in a mix of chicken broth and cream of chicken soup. Just shred the chicken and add frozen egg noodles to the pot about an hour before dinnertime.
That’s it! Everyone will be excited to sit down to a bowl of comforting deliciousness.
Optional Additions, Substitutions, and Add-ins
Sometimes I like to add some veggies to the mix. Some chopped carrots, celery, and/or diced onion are good options.
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Just go ahead and toss in the vegetables when you put the chicken and broth into the crockpot. That way they will have plenty of time to soften.
If you prefer dark meat, use boneless skinless chicken thigh. Or use a mix of chicken breasts and thighs.
For a thinner soup, add some more chicken broth. You can add it at the end so that you can tell exactly how much to add.
If you like your chicken and noodles thicker, just cook them a little bit longer. The broth will naturally thicken and the noodles will absorb more liquid.
Storage
Leftover chicken and noodles can be stored in the refrigerator for up to 5 days. You can freeze them for up to three months, but the texture may change slightly when it is defrosted and reheated.
Creamy Crockpot Chicken and Noodles
Ingredients
- 5 boneless skinless chicken breasts
- 2 10.5 ounce cans cream of chicken soup
- 6 cups chicken broth
- 24 ounces frozen egg noodles
Instructions
- Put the 5 boneless skinless chicken breasts, 2 10.5 ounce cans cream of chicken soup, and 6 cups chicken broth in a slow cooker. Cook for 4-6 hours on high or 6-8 hours on low.
- Shred or chop the chicken into bite sized pieces.
- Add the 24 ounces frozen egg noodles and cook on high for 45 minutes to 1 hour.
- Stir and adjust salt and pepper to your liking. Serve immediately or hold on warm until ready to serve.
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OMG, this looks like the most comforting chicken noodle soup ever.
It really is!