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Crockpot Chicken and Noodles

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I’m excited today to share one of our very favorite crockpot dinners. We love the base chicken recipe for this, and have put it over rice, and noodles. It’s probably the best though when you add egg noodles to the pot and serve it up that way. This crockpot chicken and noodles is definitely a regular part of our weeknight dinner rotation, and makes for a great dinner to make early in the day when we have an evening full of practices. That way, everyone can eat whenever they need to, and it can stay on warm. This recipe is super easy, let’s talk about how to make it.

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My favorite part about this recipe is it’s just a few ingredients that you need to dump and go. Here’s the full list-

Crockpot Chicken and Noodles Ingredients

  • 4 boneless skinless chicken breast
  • 1 (14.5 oz) can of chicken broth
  • 2 (10.5 oz) cans of cream of chicken soup
  • 1 tsp. Onion powder
  • 1 tsp. Garlic powder
  • ½ tsp. Poultry seasoning
  • 12 oz. bag of egg noodles
  • Salt and pepper to taste
  • Optional: fresh or dried parsley for topping
Crockpot Chicken and Noodles

In just a couple steps you can have dinner done. Here’s how-

How to Make Chicken and Noodles in the Crock Pot

Crockpot Chicken and Noodles process
  • Spray your crockpot with non-stick spray and add chicken broth, cream of chicken soup, onion powder, garlic powder, and poultry seasoning. Whisk to combine.
  • Add chicken breasts, and cook on low for 3-4 hours or high for 6-8 hours.
  • 30 minutes before the crockpot is finished, boil your egg noodles according to the package directions.
  • Once the crockpot has finished, pull out the chicken onto a cutting board, and shred.
  • Add the chicken back to the crockpot and add your egg noodles as well.
    Note: You may not need all 12 ounces, just add noodles a bit at a time and stir to combine and see how you like your noodle/chicken ratio.
  • Add salt and pepper to taste.
  • Top with parsley, if desired.
  • Enjoy!

If you find that the sauce isn’t as thick as you like, you can add 1-2 tbsp. cornstarch with water to thicken it, just let it sit for about 20-30 minutes to have time to do its magic. Add a vegetable or two and you have yourself a filling and delicious dinner, and for our family of 4, this makes plenty of leftovers, as well.

For a printable version of this recipe, see below.

These supplies might come in handy for your favorite crock pot dinners-

Yield: 8 servings

Crock Pot Chicken and Noodles

Crock Pot Chicken and Noodles

Easy crock pot chicken and noodles. The perfect dinner for busy weeknights.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 4 boneless skinless chicken breast
  • 1 (14.5 oz) can of chicken broth
  • 2 (10.5 oz) cans of cream of chicken soup
  • 1 tsp. Onion powder
  • 1 tsp. Garlic powder
  • ½ tsp. Poultry seasoning
  • 12 oz. bag of egg noodles
  • Salt and pepper to taste
  • Optional: fresh or dried parsley for topping

Instructions

    1. Spray your crockpot with non-stick spray and add chicken broth, cream of chicken soup, onion powder, garlic powder, and poultry seasoning. Whisk to combine.
    2. Add chicken breasts, and cook on low for 3-4 hours or high for 6-8 hours.
    3. 30 minutes before the crockpot is finished, boil your egg noodles according to the package directions.
    4. Once the crockpot has finished, pull out the chicken onto a cutting board, and shred.
    5. Add the chicken back to the crockpot and add your egg noodles as well.Note: You may not need all 12 ounces, just add noodles a bit at a time and stir to combine and see how you like your noodle/chicken ratio.
    6. Add salt and pepper to taste.
    7. Top with parsley, if desired.
    8. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 475

Nutrition information isn’t always accurate.

You might also like this Crock Pot Million Dollar Pasta from The Country Cook!

Crockpot Chicken and Noodles

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