Chicken and Noodles made in a Crock Pot is classic comfort food—simple, satisfying, and effortless. The slow cooker produces tender chicken and soft noodles coated in a light, creamy sauce that’s more substantial than a soup but lighter than a casserole. This versatile dish can be a main course or a hearty side and is perfect for cold nights, potlucks, and holiday gatherings.
One of my favorite ways to serve it is spooned over mashed potatoes for an indulgent, stick-to-your-ribs meal. The combination of savory chicken, velvety sauce, and tender noodles is exactly the kind of comfort food we crave on chilly evenings.
This recipe is especially popular in the Midwest, where warm, hearty meals are a staple in winter. It’s also a reliable crowd-pleaser at potlucks because it transports and reheats well in a slow cooker, keeping the dish warm and the chicken juicy.
What Type of Chicken to Use
Choose boneless, skinless chicken breasts or thighs for this recipe. Both work well: thighs add richer flavor and resist drying out during slow cooking, while breasts are leaner with a milder taste. Either option is easy to shred or chop after cooking. You can use frozen chicken in a pinch, but allow extra cooking time for it to reach a safe internal temperature.
Cream of Chicken Soup
Cream of chicken soup provides the creamy base for the sauce and helps bind the ingredients together. It creates a light gravy that coats the noodles without making the dish watery. Use a low-sodium or unsalted variety to better control the salt level in the finished dish.
What Type of Noodles to Use
Egg noodles are the traditional choice. Wide, flat egg noodles absorb the sauce and become tender without falling apart. Both dried and frozen egg noodles are available, but dried egg noodles usually perform better in the slow cooker since they soften more reliably. Wider pastas like fettuccine or pappardelle can be used as substitutes. Stir the noodles occasionally after adding them so they cook evenly and don’t clump.
How to Serve Crock Pot Chicken and Noodles
Serve this dish as a main course on its own, spoon it over mashed potatoes for a heartier plate, or offer it as a comforting side. It pairs well with many mains such as sloppy joes, pulled pork, or grilled hamburgers. Dinner rolls or crusty bread are excellent accompaniments to soak up the remaining sauce.
Why It’s a Great Potluck Dish
This recipe is ideal for potlucks: it’s easy to transport and keeps warm in a slow cooker set to “Keep Warm.” For larger gatherings, consider doubling the ingredients—this dish usually disappears fast at communal meals.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, the noodles often absorb sauce, so add a splash of chicken broth or water while warming on the stove or in the microwave to restore the sauce’s consistency. Because pasta changes texture after freezing and thawing, this dish does not freeze well.
Crock Pot Chicken and Noodles Recipe
*Specific measurements and the complete recipe are listed below. Read the tips and instructions for the best results.
INGREDIENTS
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 (10.5 ounce) cans cream of chicken soup, low sodium
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp poultry seasoning
- 2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 4 TBSP butter, sliced
- 3 1/2 cups chicken broth
- 8 oz egg noodles, uncooked
INSTRUCTIONS
1. Place the chicken in the bottom of the Crock Pot. Spoon the cream of chicken soup over the chicken—do not add extra water—and sprinkle the spices over the top.
2. Add the butter slices on top and pour in the chicken broth.
3. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender.
4. Remove the chicken and shred it with two forks or cut it into bite-sized pieces. Return the chicken to the slow cooker and add the uncooked egg noodles, stirring gently to combine.
5. Cook on HIGH for 30–45 minutes, stirring occasionally, until the noodles are tender and the sauce is creamy and well combined.
Crock Pot Chicken and Noodles is an easy, comforting recipe that feeds a crowd and works well for family dinners, potlucks, or holiday spreads. Adjust seasoning to taste and serve with mashed potatoes or crusty bread for a filling meal. Enjoy!
— Mary
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Crock Pot Chicken and Noodle
Classic Chicken and Noodles recipe that is the perfect side dish for potlucks and holiday gatherings. Serve over mashed potatoes for a Midwestern comfort meal.
10 minutes
4 hours
10 minutes
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 (10.5 ounce) cans cream of chicken soup, low sodium
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp poultry seasoning
- 2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper, optional
- 4 TBSP butter, sliced
- 3 1/2 cups chicken broth
- 8 oz egg noodles, uncooked
Instructions
- Place chicken in the bottom of the crockpot, top with the cream of chicken soup, and sprinkle with the spices. Add butter slices and pour in the chicken broth.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours. Remove the chicken and shred with two forks.
- Return the shredded chicken to the pot, add the dry egg noodles, and stir. Cook on HIGH for 30–45 minutes, until the noodles are tender.
Notes
Recipe provided by Make Your Meals
Nutrition Information:
Yield:
8
Serving Size:
1 grams
Amount Per Serving:
Calories: 288Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 120mgSodium: 732mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 33g
Nutritional information is an estimate and will vary based on products and brands used.