Here’s a cozy, creamy Crock Pot Chicken & Noodles recipe 🍗🍜 — pure comfort food and incredibly easy.
🍗 Crock Pot Chicken & Noodles
🧾 Ingredients (Serves 4–6)
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1½–2 lbs boneless, skinless chicken breasts (or thighs)
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1 (10.5 oz) can cream of chicken soup
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1 (10.5 oz) can cream of celery soup (or extra cream of chicken)
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1 (14.5 oz) can chicken broth (about 2 cups)
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½ tsp black pepper
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1 tsp garlic powder
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1 tsp dried parsley
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12 oz frozen egg noodles
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2 tbsp butter
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½ cup milk or heavy cream (optional, for extra creaminess)
Optional add-ins:
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1 cup frozen mixed vegetables
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½ tsp poultry seasoning
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4 oz cream cheese (extra creamy version)
🔥 Instructions
1️⃣ Add to Crock Pot
Place in slow cooker:
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Chicken
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Cream soups
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Chicken broth
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Butter
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Seasonings
Do not add noodles yet.
2️⃣ Cook
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Low: 6–7 hours
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High: 3–4 hours
Chicken should shred easily.
3️⃣ Shred
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Remove chicken.
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Shred with two forks.
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Return to crock pot.
4️⃣ Add Noodles
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Stir in frozen egg noodles.
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Cover and cook:
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High: 1–1½ hours
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Stir occasionally if possible.
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If mixture gets too thick, add a little more broth.
5️⃣ Finish
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Stir in milk or cream (if using).
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Taste and adjust salt/pepper.
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Let sit 10 minutes to thicken before serving.
🍽️ Serve With
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Mashed potatoes
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Biscuits
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Dinner rolls
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Or on its own as a hearty meal
❄️ Storage
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Fridge: 4 days
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Freezer: Up to 2 months (may thicken after thawing; add broth when reheating)
💡 Tips
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Don’t overcook noodles or they’ll get mushy.
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Thighs give richer flavor.
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For thicker consistency, leave lid off last 20 minutes.
If you’d like, I can also give:
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From-scratch (no canned soup) version
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Creamy chicken & dumplings version
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Instant Pot version
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Healthy/lightened version 😊