Creamy Crockpot Chicken and Noodles
If you’re looking for a comforting, no-fuss meal that feels like a warm hug, this slow cooker chicken and noodles recipe is a total winner. It’s packed with tender chicken, cozy cream of chicken soup, and flavorful seasonings, all slowly cooked to perfection. Plus, the addition of egg noodles and optional veggies makes it a complete, hearty dish that’s perfect for busy days or when you just want something easy and delicious. The best part? It’s all done in one pot with minimal effort, giving you more time to relax and less time in the kitchen. Add a splash of cream at the end for extra richness, and sprinkle fresh parsley for a bright finish. You’ve got a comforting classic that’s ready to become a family favorite.
👝 How to Store Leftovers
Store in an airtight container for up to 2-3 days.
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🤔 Common Questions
No worries—regular chicken broth or stock works just fine. The bouillon just adds an extra depth of flavor, but your dish will still be delicious without it.
If it’s too thick add 1/2 cup of heavy cream or chicken broth at end and cook for 10 more minutes on high.
Creamy Crockpot Chicken And Noodles
Ingredients
- 2 –2½ lbs boneless skinless chicken breasts or thighs
- 2 10.5 oz cans cream of chicken soup
- 1 32 oz carton chicken broth (I like low-sodium)
- 1 tbsp Better Than Bouillon Chicken Base
- 1 small onion diced (optional but adds flavor)
- 1 tbsp jarlic or 3 cloves garlic, minced
- 1 tsp celery salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning or ½ tsp thyme + ½ tsp sage
- 1 cup frozen peas and/or carrots optional for veggie boost
- 8 oz egg noodles wide or homestyle
- ½ cup heavy cream optional for extra richness
- Fresh parsley chopped (for garnish)
Instructions
- Load the slow cooker: Add chicken, cream of chicken soup, chicken broth, Better Than Bouillon, onion, jarlic, celery salt, garlic powder, onion powder, and poultry seasoning.
- Cook: Cover and cook on Low 6–7 hours or High 3–4 hours until chicken is tender.
- Shred: Remove chicken, shred with two forks, and return to the crockpot.
- Add noodles: Stir in egg noodles and peas/carrots (if using). Cook on High for 20–30 minutes, stirring once halfway through, until noodles are tender. Stir in heavy cream (if using) and adjust seasoning. Garnish with parsley before serving.
- Serve and Enjoy
Thank you for this easy and homey recipe! I do all of the cooking for my dad since my mom passed and this recipe reminded him of something she used to make, he loved it and took all the leftovers home!
It was so simple and tasty, made it as written aside from my fresh parsley was bitter today so I had to use dried, worked fine tho