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.

Slow Cooker Chicken and Noodles Recipe

Description

This Slow Cooker Chicken and Noodles recipe is a hearty, comforting dish perfect for busy weeknights or cozy weekends. Made with tender chicken breasts, creamy soup, flavorful broth, and classic egg noodles, this one-pot meal is easy to prepare and packed with homestyle flavor. You can customize with extra vegetables for added nutrition, and it thickens beautifully thanks to the frozen noodles, resulting in an ultra-satisfying main course.

Ingredients

Units Scale

Main Ingredients

6 small boneless, skinless chicken breasts
24 oz (1 package) frozen egg noodles
2 cans (14.7 oz each) cream of chicken soup (or 1 can cream of chicken & 1 can cream of celery)
1/2 stick butter, cut into pieces
1 can (32 oz) chicken broth (plus extra to thin, if needed)
1 tsp Better Than Bouillon chicken base (optional, for richer flavor)

Seasonings & Optional Ingredients

Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Mixed vegetables, optional (add for more nutrition and flavor)

Cook Mode Prevent your screen from going dark

Instructions

Season Chicken: Generously season the chicken breasts with salt and pepper on both sides. You can also add some chopped parsley at this stage if desired.
Arrange Chicken in Slow Cooker: Place the seasoned chicken breasts at the bottom of your slow cooker, arranging them in an even layer.
Add Soups and Butter: Spoon the cream of chicken (and cream of celery, if using) soup over the chicken, spreading it evenly. Scatter the butter pieces evenly over the soup layer.
Prepare Broth Mixture: Whisk the chicken broth with the Better Than Bouillon (if using) until well combined. Pour this mixture over the soup and butter in the slow cooker, ensuring everything is covered.
Slow Cook First Stage: Cover with the lid and cook on low heat for 6 hours, allowing the flavors to meld and the chicken to become tender.
Shred Chicken: After 6 hours, remove the chicken from the crockpot and shred or tear it into bite-sized pieces using two forks. Return the shredded chicken back to the slow cooker.
Add Noodles (and Vegetables): Add the frozen egg noodles to the slow cooker, and if you are including mixed vegetables, add them at this time. Stir gently to combine.
Cook Noodles: Continue cooking on low for another 2 hours, or until the noodles are tender. Stir several times during this period. Add extra broth to thin if the mixture becomes too thick.
Finish & Serve: Just before serving, sprinkle with fresh chopped parsley if desired. Taste and adjust seasoning with salt and pepper. Serve hot for a comforting main course.

Notes

If the noodles absorb too much liquid and the dish becomes too thick, simply add extra chicken broth to reach the desired consistency.
Feel free to mix up the creamy soups for variation (cream of mushroom or cream of celery work well).
Using Better Than Bouillon enhances the chicken flavor, but is completely optional.
Add mixed vegetables for extra nutrition and color.
Stir a few times during the final two hours to ensure even cooking of the noodles.

Nutrition

Serving Size: 1 portion
Calories: 777 kcal
Sugar: 3 g
Sodium: 584 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0.1 g
Carbohydrates: 89 g
Fiber: 5 g
Protein: 71 g
Cholesterol: 246 mg