Crockpot Chicken and Noodles Recipe

If you’re looking for a cozy meal that feels like a warm hug, let me introduce you to my absolute favorite Crockpot Chicken and Noodles Recipe. This dish has saved me countless busy nights with its melt-in-your-mouth chicken and irresistibly creamy noodles, all cooked effortlessly while I go about my day. Stick around, and I’ll share with you the secrets that make this recipe a guaranteed hit in every home.

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Ingredients You’ll Need

Each ingredient in this Crockpot Chicken and Noodles Recipe was carefully picked to create that rich, comforting flavor you crave, without unnecessary hassle. Plus, I’ll throw in a few tips to make shopping and prepping even smoother.

• Boneless, skinless chicken breasts: Choose fresh or thawed chicken for the most tender results; you want breasts that are roughly uniform in size for even cooking.
• Cream of chicken soup: Use the canned or boxed versions without adding water—this keeps your sauce perfectly creamy and thick.
• Dried parsley: Adds a subtle herbaceous note—don’t skip it, even if you don’t love fresh herbs.
• Seasoned salt: This helps deepen flavor without needing to add extra salt later.
• Poultry seasoning: A little goes a long way to enhance the chicken’s flavor with that classic comforting taste.
• Garlic powder: I love this touch for a mellow garlic aroma that’s not overpowering.
• Butter (½ stick): Sliced on top for richness—you’ll want the butter to melt slowly and mingle with the broth and soup.
• Chicken broth: Use low-sodium if you want more control over salt levels; it’s the liquid base that keeps everything moist and flavorful.
• Egg noodles (uncooked): I prefer wide egg noodles here for that perfect chew and to soak up the sauce, but any fresh pasta noodle will do.

Variations

I love mixing things up with this recipe depending on what we’re craving or what’s on hand. Customize it to exactly how you like—it’s super forgiving, so don’t hesitate to experiment.

• Use rotisserie chicken: For an even quicker version, swap the raw chicken breasts with pre-cooked shredded rotisserie chicken and reduce the cooking time.
• Dairy-free swap: Replace the butter with vegan butter and use a dairy-free cream of chicken soup alternative to suit dietary needs.
• Add veggies: Toss in frozen peas or carrots in the last 30 minutes of cooking for added color and nutrients—my family loves the freshness it adds.
• Spicy kick: Sprinkle in some crushed red pepper flakes or a dash of hot sauce if you want a little heat.

How to Make Crockpot Chicken and Noodles Recipe

Step 1: Layer and Season with Love

Start by placing your chicken breasts in the bottom of your crockpot. This method ensures they cook evenly and soak up all those yummy flavors from the layers you’ll add next. Pour the cream of chicken soup right over the top—don’t thin it out with water; that richness is the heart of the dish. Sprinkle on the dried parsley, seasoned salt, poultry seasoning, and garlic powder for an herb-packed punch. Then lay your butter slices over everything before pouring in the chicken broth as the flavorful cooking liquid.

Step 2: Slow Cook to Perfection

Cover and cook on low for 5 to 6 hours. This slow, gentle heat allows the chicken to become juicy and tender without drying out. If you’re short on time, high for 3 to 4 hours also works, but low and slow is my personal favorite. Around I’ve found the chicken is easiest to shred after this full slow cook.

Step 3: Shred and Add Noodles

Carefully remove the chicken breasts and shred them into large, juicy chunks using two forks. Adding back the shredded chicken to the pot is when this meal really comes together. Toss in your uncooked egg noodles and gently stir to combine everything. Don’t worry—the noodles finish cooking right in that creamy sauce, soaking up all the flavor.

Step 4: Finish Cooking the Noodles

Cook on low for an additional 30 to 45 minutes, or until the noodles are just tender. Keep an eye on the texture here; you want them soft but still with a slight bite, not mushy. Give it a gentle stir once or twice if you’re around, just to make sure the noodles don’t clump or stick to the bottom.

How to Serve Crockpot Chicken and Noodles Recipe

Garnishes

I usually sprinkle a handful of fresh chopped parsley or green onions right on top before serving—it brightens the dish and adds a pop of color. Sometimes, a little cracked black pepper or a squeeze of lemon juice livens up the creamy goodness beautifully.

Side Dishes

My go-to sides with this hearty dish are roasted green beans or a crisp garden salad to balance the richness. Sometimes, we enjoy crusty bread or garlic dinner rolls to soak up every last bit of the sauce—trust me, you’ll want that!

Creative Ways to Present

For special dinners, I like serving the chicken and noodles in mini bread bowls—it’s always a fun surprise for guests and makes the meal feel extra cozy. You could also layer the noodles and chicken in a casserole dish topped with breadcrumbs and bake lightly for a crispy finish.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and try to consume them within 3 days. The flavors deepen overnight, making for an even better lunch the next day.

Freezing

I have frozen this meal a couple of times by portioning it into freezer-safe containers. Just be sure to cool it completely before freezing. When thawed, the noodles soften a bit more, but it’s still delicious comfort food.

Reheating

Reheat gently on the stovetop or in the microwave with a splash of chicken broth to loosen the sauce. Stir occasionally to prevent sticking and maintain that creamy texture.

FAQs

Final Thoughts

Honestly, this Crockpot Chicken and Noodles Recipe is one of those trusty meals I always come back to whenever I want comfort food without the fuss. The way the chicken turns tender and the noodles soak up that creamy sauce—it’s just pure magic in a bowl. I truly hope you enjoy making (and eating) it as much as my family and I do. Go ahead and give it a try tonight; I promise you’ll be hooked!

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