Slow Cooker Chicken and Noodles Recipe

If ever there was a dish that wrapped you up in a warm hug on a busy evening, it’s slow cooker chicken and noodles. This recipe is pure comfort food—creamy, hearty, and brimming with savory chicken flavor—but comes together with almost zero effort. Pop everything in your slow cooker before you start your day, and by dinner, you have a bowlful of tender chicken, wholesome egg noodles, and a rich, creamy sauce that tastes like it simmered on grandma’s stove all day (when the secret is: it nearly made itself!). Whether you’re feeding a hungry family or just craving an easy, nostalgic dinner, this recipe never disappoints.

Why You’ll Love This Recipe

Unbelievably Easy: Prep takes just 10 minutes! The slow cooker does the heavy lifting, so you can get on with your day.
Family-Friendly Comfort Food: Creamy noodles, tender chicken, and that classic, homey goodness—it’s a crowd-pleaser for all ages.
One-Pot Wonder: Fewer dishes, less cleaning, and every scoop is filled with flavor.
Customizable: Prefer extra veggies? Want to swap in different soup flavors? Go for it! This is the kind of recipe that happily bends to what you have on hand.

Ingredients You’ll Need

Let’s talk ingredients! Here’s what to assemble for your dreamy, spoonable chicken and noodles:

Egg noodles (frozen): The backbone of the dish, they turn perfectly tender and thick, soaking up every ounce of creamy sauce.
Cream of chicken soup: Delivers luscious creaminess and that signature classic flavor. Tip: swap one can for cream of celery for a little extra depth.
Butter: Just a few pats bring a touch of richness and help meld all the flavors together. Don’t skip it!
Chicken broth: Adds more savory goodness and ensures the base is perfectly saucy—adjust at the end if things have thickened up too much.
Better Than Bouillon (optional): For those after a deeper chicken taste, just a teaspoon really intensifies the flavor.
Chicken breasts (boneless, skinless): Small pieces cook up fork-tender and shred beautifully. Chicken thighs also work if you prefer more richness.
Salt & pepper: Don’t be shy with seasoning; adjust to taste at the end for a balanced finish.
Parsley (optional): Adds a hint of color and freshness to the final bowl.
Mixed vegetables (optional): Peas, carrots, corn, or whatever your family loves. Chop and toss in with the noodles for an extra hit of comfort (and nutrition).

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s room for your own spin—honestly, this slow cooker chicken and noodles plays well with so many swaps:

Soup Swap: Mix and match cream of mushroom, cream of celery, or even a homemade white sauce if you’re feeling chef-y.
More Veggies: Stir in frozen peas, carrots, or mixed veggies with the noodles for a heartier meal.
Herb Lovers: Thyme, rosemary, or a sprinkle of garlic powder add a new layer of flavor.
Meat Alternatives: Try boneless thighs for more depth, or toss in cooked rotisserie chicken during the last hour for a shortcut.
Gluten-Free: Use gluten-free noodles (just watch the cooking time—they may cook faster).

How to Make Slow Cooker Chicken and Noodles

Here’s the beauty of this recipe: it could not be simpler.

Step 1: Layer the Chicken

Lay your chicken breasts at the bottom of your slow cooker and season with salt and pepper. This builds your flavor right from the base.

Step 2: Add Soup and Butter

Spoon the cream soups evenly over the chicken, then scatter your butter pieces on top. The butter melts and brings every bite together.

Step 3: Pour in Broth

Whisk the chicken broth with the bouillon (if using) for an added flavor boost. Pour it carefully over everything in your slow cooker.

Step 4: Slow Cook

Pop the lid on and set your slow cooker to low. Let it gently bubble away for 6 hours—the chicken will be fall-apart tender.

Step 5: Shred Chicken

Remove the chicken, shred or tear it into bite-sized pieces, and return to the crock. This step ensures every bite is perfectly mixed with the noodles later.

Step 6: Add Noodles and (Optional) Veggies

Toss in frozen egg noodles. If you’re sneaking in veggies, add them now, too.

Step 7: Final Cook

Let everything cook together for another 2 hours, stirring gently a couple of times towards the end. The noodles will soak up the creamy sauce and become plump and tender. If it’s too thick for your liking, just splash in a bit more broth until it’s perfect.

Step 8: Serve and Garnish

Sprinkle in some fresh chopped parsley if you’ve got it. Give it a taste—add more salt and pepper if needed, and scoop generous portions into bowls.

Pro Tips for Making the Recipe

Use Frozen Noodles: The texture is out of this world—chewy, hearty, and never mushy.
Check Thickness: Homemade-style noodles will thicken the broth a lot. Just add a splash more chicken broth at the end to get it as saucy as you like.
Stir During the Last Hour: Noodles love attention; give the mixture a couple of stirs so they cook evenly and don’t stick.
Customize Creaminess: If you want it extra-lush, add a splash of cream or a spoonful of sour cream in the last 30 minutes.

How to Serve

There’s something so satisfying about a big, steaming bowl of chicken and noodles—it’s a meal in itself! But, if you want to make it a true comfort feast:

With Bread: Serve alongside warm rolls, crusty baguette, or even over mashed potatoes for the ultimate cozy dinner.
Green on the Side: Add a crisp side salad or a helping of sautéed green beans or broccoli.
Family Style: Pour into a big serving bowl and let everyone ladle their own—a surefire way to make weeknights feel special.

Make Ahead and Storage

Storing Leftovers

Spoon any leftovers into an airtight container and pop in the fridge. It keeps beautifully for up to 3 days, and the flavors deepen overnight—some say it’s even better the next day.

Freezing

Chicken and noodles can be frozen, but note that the noodles may soften a bit once reheated. Just let it cool completely, freeze in individual portions, and thaw overnight in the fridge for best results.

Reheating

Warm in the microwave with a splash of broth or water to bring back that sauciness, or reheat gently on the stove. Stir well to keep it creamy and smooth.

FAQs

Can I use dried noodles instead of frozen?

Absolutely! Dried egg noodles are fine; just be aware they may cook a tad quicker and don’t absorb quite as much liquid. Add them towards the end and start checking for doneness after about an hour.

Can I make this with chicken thighs instead of breasts?

Definitely. Chicken thighs become even more tender and flavorful in the slow cooker. Just remove any excess fat before adding them in.

What’s the best way to add vegetables?

Frozen peas and carrots are a no-fuss option—simply stir them in with the noodles during the last two hours. Fresh diced carrots or celery work too, but cut them small so they become tender by serving time.

How do I fix it if my chicken and noodles are too thick?

Easy—just add more chicken broth (a little at a time), stirring gently until you reach your desired consistency. The noodles love to drink up the sauce as they finish cooking.

Final Thoughts

There’s a reason slow cooker chicken and noodles is a classic: minimal prep, maximum comfort, and enough flexibility to suit any mood or craving. If you’re hunting for a fuss-free family dinner that tastes like care in a bowl, this is the recipe to save and savor. Give it a try, make it your own, and watch everyone reach for seconds!