Can I swap chicken thighs for chicken breasts?

Yep. Thighs work great here. They usually come out extra tender and shred really easily. Just keep the amount about the same and you’re good.

Do the noodles need to be cooked first?

Nope. They go in dry and cook right in the crockpot. That’s the whole beauty of this recipe. The only thing that matters is making sure the noodles are mostly sitting in the liquid so they soften evenly.

What if my noodles turn out too soft?

That can happen if the crockpot runs hot or if they stay in there too long. A simple fix is to start checking them around the 20-minute mark. Once they’re tender, it’s better to serve it soon instead of letting it hang out on heat for another hour.

Can I make this earlier in the day?

Yes, but the best way is to cook the chicken first, shred it, and keep the crockpot on warm until you’re close to serving. Then add the noodles near the end so they cook fresh and don’t get overdone.

It freezes okay, but the noodles will be softer after thawing and reheating. Still tasty, just not as “fresh bowl” texture. If you’re picky about noodle texture, this one is better as leftovers in the fridge than in the freezer.

Can I toss in some veggies?

For sure. Peas are an easy one, and so are diced carrots if you don’t mind them being soft. Just add them toward the end (or use frozen), so they don’t disappear into the stew completely.

Crockpot Chicken And Noodles

Description

This comforting Crockpot Chicken and Noodles recipe is the perfect cozy meal for busy weeknights. Creamy, savory, and loaded with tender chicken and egg noodles, it’s an easy slow cooker dinner the whole family will love.

Ingredients

Scale

12 oz egg noodles
1.5–2 lb chicken breasts
½ stick butter, cut into pats
Two 10.5-oz cans cream of chicken soup
1 tbsp garlic powder
3.5 cups chicken broth
Salt and pepper, to taste
1 tbsp chicken bouillon
2–4 tbsp dried parsley

Instructions

Place the chicken breasts in the crockpot and season with salt, pepper, garlic powder, and chicken bouillon.
Spread both cans of cream of chicken soup evenly over the chicken.
Add the butter pats and pour in the chicken broth.
Cover and cook on high for 3–4 hours.
Once the chicken is tender, shred it using two forks.
Add the egg noodles, ensuring they are fully submerged in the liquid.
Cover again and cook for 20–30 minutes, or until the noodles are softened.
Stir in the dried parsley, adjust seasoning if needed, and serve warm.

Notes

For extra richness, you can stir in a splash of heavy cream at the end. Frozen peas or corn can also be added for a pop of color and sweetness.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 2g
Sodium: 980mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg

Keywords: crockpot chicken and noodles, slow cooker chicken, comfort food, easy dinner