What I love most about this recipe is how effortless it is. The chicken cooks low and slow, becoming perfectly tender, and the cream of chicken soup creates a creamy, savory base that brings everything together. I don’t need any fancy ingredients or complicated steps—just dump, set, and forget. Plus, it’s budget-friendly and makes enough to feed a crowd or leave me with leftovers. I can even add veggies or adjust the seasonings to suit my taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4–6 chicken breasts (frozen or thawed)
1 bag egg noodles
2 (10 oz) cans cream of chicken soup
1 (14–15 oz) can chicken broth or stock
Salt and pepper, to taste
Directions
I place the chicken breasts in the bottom of my crockpot. If they’re frozen, that’s totally fine—they’ll cook perfectly.
I pour the cream of chicken soup right over the chicken, making sure it’s spread out evenly.
I pop the lid on and cook everything on high for 4–6 hours or low for 8–10 hours, depending on my schedule.
Once the chicken is fully cooked, I start boiling a large pot of water on the stove to cook the egg noodles according to the package directions.
While the noodles are cooking, I remove the chicken from the crockpot and shred or dice it.
I whisk the can of chicken broth or stock into the remaining soup in the crockpot until smooth and well combined.
Then I return the shredded chicken to the crockpot and give everything a good stir.
I drain the cooked noodles and add them to the crockpot, mixing until the noodles, chicken, and sauce are evenly coated.
I season with salt and pepper to taste, then serve it up hot.
Servings and Timing
Servings: 6 to 8 Prep time: 5 minutes Cook time: 6 hours Total time: 6 hours 5 minutes Calories per serving: Approximately 250 kcal
Variations
Add vegetables: I like to toss in frozen peas or mixed veggies toward the end of the cook time.
Use chicken thighs: For a richer flavor, I sometimes use boneless skinless chicken thighs instead of breasts.
Add herbs: A pinch of thyme, garlic powder, or parsley adds extra flavor.
Creamier version: I mix in a little sour cream or shredded cheese just before serving for added richness.
One-pot version: If I don’t want to boil the noodles separately, I just stir them in uncooked after shredding the chicken and cook for about 30 more minutes in the crockpot.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or milk if the noodles have absorbed too much liquid. This dish also freezes well—just let it cool completely before transferring to freezer-safe containers.
FAQs
Can I cook the noodles in the crockpot?
Yes, I’ve done this by adding uncooked egg noodles after shredding the chicken. I let them cook for about 30 minutes until tender.
Can I use frozen chicken?
Yes, frozen chicken works perfectly in this recipe. I just make sure to cook it long enough until it’s fully done and easy to shred.
Can I add vegetables?
Absolutely. I like to stir in frozen peas or carrots for extra nutrition and color. I add them during the last hour of cooking.
How do I make this creamier?
I stir in a bit of sour cream or heavy cream at the end. A little shredded cheese also adds great texture and flavor.
Is it okay to use canned chicken?
Fresh or frozen chicken is best for texture, but if I’m in a pinch, I’ve used canned chicken—it still turns out tasty.
Conclusion
This Crockpot Chicken and Noodles recipe is a true family favorite in my kitchen. It’s warm, creamy, and filling with minimal effort required. Whether I’m feeding a crowd, prepping meals ahead of time, or just want something cozy after a long day, this dish always hits the spot. Plus, with a few easy tweaks, I can make it my own every time.
