Crockpot Chicken and Noodles (Comfort Food at it’s Best)

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As I have mentioned ten thousand times in the last week, I am itching for fall weather.

Since I cannot change the weather, I can start cooking comfort food. Food that reminds me of fall. Crockpot recipes make life so much easier!! 

Crockpot Chicken and Noodles is a go to at our house. Let me show you just how easy it is to make.

Recipes like this, that you can toss in and go, make life so much easier for busy families. I am a huge fan of slow cooker dinner dump recipes

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Ingredients:

Place the chicken breasts (frozen is ok) in the crockpot. This is one of my favorite slow cookers.

Pour the two cans of cream of chicken over top.

Pop the lid on it and cook for 4-6 hours on high or 8-10 hours on low.

While this is cooking your children and husband will tell you it smells like the best dinner they will ever have. Promise.

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from: Etsy
chicken recipes

When the chicken is done cooking, start a large pot on the stove to boil water for the noodles.

Boil noodles according to the bag directions.

While the noodles are going,  remove the chicken from the crockpot and dice or shred.

Add the can of chicken broth (or stock) to the soup that is still in the crockpot and whisk until well combine.

Add your shredded chicken back to the crock.

Drain the noodles once they are done cooking.

Toss them into the crockpot.

Add salt and pepper to taste.

Stir the noodle, meat and soup mixture until everything is well coated.

Plate it up.

If you have time, serve it with a dinner salad and hot rolls. We were starving so we just ate the chicken and noodles.

Yum!

Crockpot Chicken and Noodles

Crockpot Chicken and Noodles

Prep Time: 5 minutes
Cook Time: 6 hours 4 seconds
Total Time: 6 hours 5 minutes 4 seconds

Ingredients

  • 4-6 chicken breasts
  • 1 bag egg noodles
  • 2 (10 oz) cans cream of chicken
  • 14-15 oz can chicken broth or stock
  • salt and pepper to taste

Instructions

  1. Place the chicken breasts (frozen is ok) in the crockpot.
  2. Pour the two cans of cream of chicken over top.
  3. Pop the lid on it and cook for 4-6 hours on high or 8-10 hours on low.
  4. While this is cooking your children and husband will tell you it smells like the best dinner they will ever have. Promise.
  5. When the chicken is done cooking, start a large pot on the stove to boil water for the noodles.
  6. Boil noodles according to the bag directions.
  7. While the noodles are going,  remove the chicken from the crockpot and dice or shred.
  8. Add the can of chicken broth (or stock) to the soup that is still in the crockpot and whisk until well combine.
  9. Add your shredded chicken back to the crock.
  10. Drain the noodles once they are done cooking.Toss them into the crockpot.
  11. Add salt and pepper to taste.
  12. Stir the noodle, meat and soup mixture until everything is well coated.
  13. Serve it up!

Notes

Instead of cooking the noodles on the stove top, you could add them uncooked to the crockpot after you shred the chicken and continue cooking for about 30 minutes.

Sometimes I also like to add frozen peas. Yum!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 101mgSodium: 3289mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 35g

Here is a quick video of our delicious recipe!

Want more chicken and noodle recipes? Here are twenty five more.

25 More Chicken Noodle Recipes 

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111 Comments

  1. This sounds and looks so good, but did I miss something … where does the broth/stock come in?

    1. The broth gets mixed with the soup after you’ve taken the chicken out of the crockpot to shred it.

      The instructions for that are right above the picture of the whisk in the crockpot. Sorry, I know sometimes things get lost with all the pictures. 🙂

      Thanks for taking the time to ask.

      1. Ah, thanks, I see it now 😉 This sounds so yummy! Thanks for sharing!

      2. Lori Schwartz says:

        Has anyone ever made this without the cream of chicken soup and just made chicken noodle soup? I was thinking of just using chicken broth and adding carrots. Any suggestions would be greatly appreciated

        1. Personally, I think the noodles in the chicken noodle soup with be really really soggy after cooking for many hours in the slow cooker. If you try it let me know how it turns out!

          1. Adwoodard says:

            You cook noodles on stove top and add them in just before serving. It’s delicious I’ve made it.

        2. I did this exact recipe with creme of chicken. Added noodles at the end. Didn’t taste “right”. Still looking for the condensed chick soup w/o noodles already in so I can try again

  2. Do you think this would freeze okay?

    1. Personally, I would not freeze the noodles, but the meat and sauce will freeze just fine.

      So, just make enough noodles for the amount of meat and sauce you will be using at that time.

  3. Michelle A. says:

    I made this for dinner tonight and it was an all-around hit!!! Thanks!

  4. Did u just use the 10.75 cans of chicken soup? This doesn’t seem like it would be enough to make the sauce.

    1. Deanna- yes, it is two of the small 10 oz cans of soup. You add chicken broth to it.
      It is not a thick, rich sauce.
      Hope that helps.

  5. Barb Sabath says:

    I have made this and it is such a great meal! It’s good to make if you are taking a meal to someone. I’ve even used it as a start to my chicken noodle soup. I just add extra broth and carrots sometimes.

  6. It looks really good! Do you have the nutrition facts posted anywhere?

    1. Cammy- no, I don’t know what the nutritional facts are for this. I wonder if there is an app that would convert it? Good question.

  7. Thanks for this recipe. Reminds me of my mom’s recipe but so much easier and just as tasty. I like to serve it over mashed potatoes.

  8. Cody Nicole says:

    I added a splash of buttermilk to the chicken while it was cooking in the crockpot It was great!

    1. Cody- what an awesome alternative. Glad you liked it and thanks for taking the time to share.

  9. Catherine says:

    This was easy and so yummy! I have always baked the chicken with the soup in the oven and served it over rice. This was a great alternative and I love that I can use the crockpot. My family loved it. Thanks for the recipe and Happy New Year!

  10. Toni Cosgrove says:

    We put ours over rice, My grandma used to use the frozen egg noodles and out it over mashed potatos. My kids like it with cream of mushroom too. My son always adds peas to his. Thanks for sharing

  11. Crystal – we love this recipe. Just a quick question – the egg noodles you use for this, are they the 8 or 12 oz bags? We have seen both, and aren’t sure what the standard is. *blush* Thanks!

    1. Glad you guys love it. So simple to make.
      I actually grab the 16 oz bag. I generally get the store brand (Target).

  12. To be honest…. I don’t know what all the rave reviews are about. This was not very good. Neither my husband, nor myself, liked this even a little bit. I will be tossing out the recipe. Yuck.

    1. I am sorry to hear that Madeline. We love it. What did you not like about it?

  13. Crystal-
    Thank you for responding. I didn’t care for the taste, or the texture. It was bland, and just wasn’t appealing, and the texture was like mush, even with the noodles cooked al dente. I appreciate the amount of time it takes to keep up a blog like this, but I think I’m going to stop following it. This is the third or fourth recipe I’ve tried of yours that my husband and I didn’t care for. I guess we just have different tastes :/

    I do respect the time and effort it takes to do this, and I want to make that clear, and I hope you don’t feel like I’m just bashing you and your site.

    1. That`s quite rude. I believe the saying goes “If you don’t have anything nice to say, don’t say anything at all….”. Anyway, my family enjoys this meal. And all of the others we have tried from this site. Thanks for making dinner easier!!

      1. I am so glad you’ve enjoyed the meals and recipes you’ve tried.

        It is so seldom that I get comments where someone is unhappy with one of my recipes. Honestly, it is hard to tell where things could have gone wrong. If the recipe is followed and they do not over cook or under cook it and if they salt and pepper according to their taste, I really have no idea why it would come out any different unless it is the quality of the brand, etc. No clue.

        I make this recipes once a month and we LOVE it every time.

        I appreciate your kind words. Thanks for stopping by.

        1. My family and I love this recipe! That’s saying a lot because I have two picky little boys lol. I also love easy crockpot recipes!

          Thank you!

      2. I was going to say that she didn’t need to reply.Thinking didn’t have a good day and thought she’d vent on helpless chicken and noodles.lol

      3. I totally agree, just RUDE!

      4. That’s what makes the world go round some people like the recipes and some people doesn’t myself I’m making it tomorrow on Sunday February 28th 2016 I will let people know how I like it making up with my wife and brother in law

        1. I actually appreciate the honesty of people that did not like or like the reciepe. When looking for reciepes i actually look for the ones that have both negative and positive comments as not everyone will like the same thing. I made this reciepe also and it was nothing to brag about. It was alright. I felt in order to make it to a taste everyone liked would require to much salt addition. However, my son suggested adding garlic next time to bring in more flavor. I think any reciepe is a spring board to start off of as everyone has different taste. Thank you for posting. I appreciate fast and easy. ☺

          1. Since the soup has more sodium, we don’t add a lot of salt, but salt is a preference. Pepper is too.

            I love the idea of adding garlic! I bet that is an amazing addition!

      5. You’re recipe is AMAZING..ignore the haters of this recipe.. it’s BOMB!!Goes terrific with nice warm buttermilk bisquits!!Thanks for sharing!!???

  14. I can’t remember if I’ve written to you before but I wanted you know that I have this recipe pinned on my Pinterest page and it has gotten sooooooo many repins- 319 is what it is currently at. It’s definately one of our go to dinners. Everyone has loved it and it’s so easy to make.
    thanks!
    June

  15. I am new to the whole crockpot thing. We are a family of two, does it make a difference in the cooking if I cut the recipe in half?

    1. Yes, it will cook faster. A crockpot cooks best when 1/2 to 2/3 of the way full. So, if you put fill the crockpot up less than half of the way, it will cooker faster than if it were 2/3 full. If you will the crockpot to the rim, it will take substantially longer for your food to cook.

      If I were cooking for 2 ppl, I would just use a 4 qt slow cooker and be mindful of the fact that it will cook faster than normal. Play with it on a Saturday when you are home to monitor it.

      Hope that helps.

  16. This dinner was amazing! It was a hit with everyone which is hard in my household. I didn’t have enough chicken so I used tuna fish. The chicken and tuna were melt in your mouth after 7 hours. Can’t wait to make it next week, again.

    1. Mariah- I am so glad your family enjoyed it and I love your alteration! Thanks for sharing.

  17. So, dumb question…. do we just add the contents of the soup can or do we “make the soup” by adding the recommended water as well.

  18. Have you tried it with veggies? I’m still new to the cockpit world….would some frozen carrots survive with the chicken or should I add later. I have to sneak veggies in anyway I can with my husband! Haha.

    1. You could certainly add frozen veggies the last 30 minutes or so of cook time. Mixed veggies would be awesome.

  19. I am making this right now but I didn’t have cream of chicken so I had to use cream of much room do u think it will still taste ok?

    1. It will taste different but I am sure it will be good!

      Add salt and pepper to taste too!

      Let me know how it turns out!

  20. It actually turned out really good I was scared to try it but its great I would deffinatly do it again with cream of mushroom!!

  21. Matt Pankey says:

    I’m going to try this and add a can of Ortega chili’s.

  22. I added a chicken bullion cube and frozen mixed vegetables to the water for the noodles. I work long hours and this recipe is great. I start the recipe before I go to work and my son finishes it when he gets home. His cooking skills are limited. Thanks

    1. These sound like perfect additions! Thanks for sharing.

  23. The family really enjoyed this! I added zucchini, mushrooms and onions cut into chunks with the chicken as well as some garlic, savory and a bay leaf. Thanks for the inspiration.

  24. Can you use canned Chicken breast? If so, how would you cook it comparable to the chicken breast? Not as long?

  25. I love any kind of chicken soup and this sounds so delicious! Thanks for sharing your awesome recipe at Share The Wealth Sunday!
    xoxo
    Lisa

    1. Candy Woolford says:

      It seems like just putting 2 cans of creamy soup in with the chicken wouldn’t be enough moisture. Why can’t u add the chicken broth at the beginning of cooking, stirred up really well with the soup and poured over chicken?

      1. The way it is is perfect, but if you want to add broth you can. It will make it soupy. The broth will not cook down in the slow cooker. Its your choice.

  26. Well I expanded this recipe. I had baked a couple frier’s then de-boned the chicken, threw the meat in the firdge while I cooked the bones in the crockpot for 24 hours, homemade chicken broth, mmm. I then sautéed a large sweet onion, diced, half pound of crimini mushroom, sliced, 4 celery stalks, diced, 3 garlic cloves, (however you like to cut garlic up). After that had softened threw it in the crock pot. I put the chicken meat in the crockpot. Added 2 zucchini’s, cut in half, sliced Added 2 cans of cream of chicken, one can of cream of celery, one can of cream of mushroom, added 2 cups of my chicken broth. mixed everything together,(my 6 qt pot was full) let it cook on low for 6 hours. With a couple hours left cooking I added a can of sliced black olives. I then used 1 1/2 pkgs of noodles, drained added the chicken mixture to the pan I had cooked the noodles in (bigger) added 2 cups of sweet peas, mixed in the noodles, was just a touch runny so I added a cup of Parmesan sliced cheese, thicken up very nice. I am here to tell you it was g r e a a t !!! Thank you. Oh and I added 1 teaspoon of red Tabasco, a 2 Tablespoons of Worcestershire sausce.

  27. After washing the chicken I put the chicken km the crockpot. Pour chicken broth over it and let it cook. After its done I add the noodles and let them cook for 30 min and eat. No need taking the chicken out to chop it up the crockpot should cook it so tender that it falls apart.

  28. Hey 🙂 I went to make his recipe this morning and didn’t realize that my cream of chicken soup was already reconstituted. I used 2 14.5 oz cans. Do you think it will turn out alright if I just reduce the chicken broth once cooked? Or, do you have a different recommendation? Thanks so much!!

  29. There is a restaurant in my town that serves green chile chicken noodle soup. It is made in the crockpot and it is thick and full of chicken and noodles and green chilies. Would I be able to add green chiles to this to copy? When would be a time to add them?

  30. So easy – and it looks delicious, too! Thank you for bringing it along to Fiesta Friday!
    Happy New Year!

  31. If I wanted to add fresh carrots and celery to this recipe, when would be the best time to add those?

  32. Making this today!! It’s cold outside and the kids will be starting back to school from holiday in the morning. Perfect sounding warm meal to fill their tummies! I will let you know how rave the reviews get! Thank you!

  33. Can I use canned carrots and peas? If so when should I add them?

      1. Would canned or frozen be good?

  34. How easy would it be to add biscuits for dumplings to this?

    1. IDK, I have no idea how long you would cook the dumplings in the slow cooker. Maybe 1 hour? And then not add noodles. Let me know what you try and if it works.

  35. I made this tonight and my two teen boys loved it. I used 1 can of cream of chicken and 2 cans of cream of mushroom. I also added some chopped onion and fresh garlic as someone on here recommended. Because of the amount of creamed soup, I did not add a lot of broth; maybe 1/2 cup. It was delicious!

  36. I’m always nervous making new recipes especially ones with so few ingredients. It’s a very good dish and I will be making this again. Thank you for sharing and I look forward to tying some of your others.

  37. Dez Rochon says:

    I like it very much and it very good to

  38. I made this tonight. We live in Australia, where egg pasta is not readily available like it is in the US. I added carrots, zucchini and leek, then put sour cream in at the end. Lots of bread too! But yummy!

  39. I am making this now. I added a packet of cream cheese. Hope it doesn’t mess this up

  40. Hi! Can you use the Inn-Maid noodles? I have heard they don’t get mushy, no matter how long you cook them!

  41. Can you use Inn-Maid noodles? I have heard they don’t get mushy no matter how long you cook them.

  42. This is also good for creamed chicken over biscuits just leave out the noodle part and pour the chicken gravy over baked biscuits and mashed potatos…excellent dinner

  43. It looks so creamy and delicious! Thank you for stopping by diyhshp.blogspot.com and linking up to More the Merrier Monday.

  44. This looks wonderfully comforting!! Thanks for sharing at the What’s for Dinner party! Hope you were able to check out some of the other awesome recipes there too!

  45. I just pinned this awesome comfort food recipe! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back to see us real soon!
    Miz Helen

  46. This is a lovely pot of comfort food, so perfect for fall! Thank you for bringing it to Fiesta Friday! 🙂

  47. Carrol Siltman says:

    I can’t wait to try this but, I was wondering if this could be turned into a freezer meal and what the directions would be then?

  48. This is definitely a comfort dish. I could eat this anytime, and that says something in the 115 degree temps I’ll be getting soon!

  49. My kids LOVE chicken noodle soup. I can’t wait to make it in the crockpot. Thanks for this recipe!

  50. Thank you for posting this modernized “retro-style” recipe. I didn’t even think about putting my old favorites in the crock pot! It is a great meal to have ready when you walk in the door from a busy day. We put a spoonful or two of pico de gallo on top to make it a little Southwest.

  51. I added some frozen peppers and onions to help with the seasoning and 1/3 cup water. Plus I season my chicken with my season salt. I used one can cream of chicken and one can cream of mushroom. It turned out great.

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