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Katie Recipes

Crockpot Chicken and Noodles

This crockpot chicken and noodles is warm, creamy, and completely hands-off. Tender shredded chicken and soft egg noodles slow-cooked in a rich, savory broth — the kind of dinner that tastes like effort without asking much of you at all.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts up to 2 lbs — go in whole, do not cut ahead of time; chicken thighs work equally well
  • 12 oz wide egg noodles dry — added in the last 20–30 minutes only, not at the start
  • 4 tbsp butter half a stick, cut into pieces and laid over the chicken before cooking
  • 2 cans cream of chicken soup 10.5 oz each — do not add water, goes in straight from the can
  • 3 ½ cups chicken broth low-sodium preferred — more can be added at the end to adjust consistency
  • 1 tbsp garlic powder
  • 1 tbsp chicken bouillon granules or paste — Better Than Bouillon paste works great here
  • salt to taste — add at the end after noodles are done; the soup and bouillon already have salt
  • black pepper to taste
  • 2 tbsp dried parsley up to 4 tbsp — stirred in right before serving

Method
 

  1. Place the chicken breasts flat in the bottom of a 6-quart crockpot in a single layer. Do not stack or overlap — one layer ensures even cooking and easy shredding later.
  2. Sprinkle the garlic powder, chicken bouillon, and a generous pinch of salt and black pepper evenly over the chicken breasts.
  3. Spoon both cans of cream of chicken soup directly over the chicken. Do not add water or stir — it will look thick and clumpy, but it loosens and smooths out as it heats. Pour the chicken broth over everything, then lay the butter pieces on top.
  4. Place the lid on the crockpot. Cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours. Do not lift the lid during cooking. The chicken is done when it shreds with almost no resistance when pressed with a fork. If it still feels firm or springy, cook for another 20–30 minutes and check again.
  5. Once the chicken is done, shred it directly in the crockpot using two forks. Pull it into medium-sized pieces — not too fine, not too chunky. Tiny shreds will disappear into the broth and make it feel more like soup. Stir everything together until the shredded chicken is evenly coated in the sauce.
  6. Add the dry egg noodles, gently pressing them down so they are mostly submerged in the liquid. Any noodles sticking up above the broth will cook unevenly. Replace the lid and cook on HIGH for 20 to 30 minutes. If your crockpot runs hot, start checking at 15 minutes. The noodles are done when they are soft and cooked through but still have a little body — do not let them overcook.
  7. Stir in the dried parsley. Taste and adjust salt and black pepper as needed. If the sauce is too thick, stir in a splash of chicken broth. If it is thinner than you like, leave the lid off for 5–10 minutes — it thickens as it cools slightly. Scoop into bowls and serve hot.

Notes

Add the egg noodles in the last 20–30 minutes only — never at the start. Every extra minute they sit in hot broth after they're done, they continue absorbing liquid and softening. There is no fixing overcooked noodles.
Newer crockpots often run hotter than older models. If you have had mushy noodles from slow cooker recipes before, your crockpot runs hot — start checking the noodles at the 15-minute mark instead of 20.
Do not shred the chicken too fine. Medium-pulled pieces hold up in the broth and give the dish its hearty texture. Very fine shreds disappear into the sauce and make it feel thin.
The chicken is ready to shred when it pulls apart with almost no pressure from a fork. If it resists or feels springy, it needs more time — close the lid and give it another 20–30 minutes on high.
Chicken thighs can be used instead of breasts with the same cook time. They tend to come out slightly more tender and are more forgiving if cooked a little longer than planned.
To add vegetables: diced carrots and celery go in at the very beginning with the chicken. Frozen peas go in with the noodles at the end — they only need a few minutes to warm through.
Rotisserie chicken shortcut: skip the long cook. Add shredded rotisserie chicken to the broth and soup, cook on high for 1 hour, then add noodles for the final 20–30 minutes.
Leftovers keep in the fridge for 3 to 4 days. The noodles will absorb more broth as they sit, making leftovers thicker. Reheat on the stovetop over low heat with a splash of chicken broth or milk stirred in, or microwave covered in 90-second intervals, stirring in between. If freezing, slightly undercook the noodles so they hold up better after thawing.