Crockpot Chicken and Noodles

This creamy, comforting Crockpot Chicken and Noodles is a family-friendly dish that combines tender chicken, hearty egg noodles, and flavorful vegetables in a rich, savory sauce. Perfect for a weeknight dinner or cozy meal prep, it’s simple to make and full of homestyle goodness.

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Ingredients

• 3 boneless, skinless chicken breasts (about 1 ½ pounds)
• 2 (10.5 oz) cans condensed cream of chicken soup
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken stock or broth
• 1 teaspoon dried parsley
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon ground black pepper
• 4 tablespoons unsalted butter, cut into pieces
• 8 ounces uncooked egg noodles
• 2 cups frozen mixed vegetables

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Instructions

1. Prepare the Base:
   In a 5–6 quart slow cooker, combine chicken breasts, cream of chicken soup, diced onion, garlic, and chicken stock. Season with dried parsley, salt, and pepper. Stir lightly to combine.
2. Cook the Chicken:
   Add butter pieces on top, cover, and cook on LOW for 3–4 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C).
3. Add Noodles and Vegetables:
   Remove the chicken and place it on a cutting board. Add uncooked egg noodles and frozen vegetables to the crockpot. Stir to ensure noodles are submerged.
4. Shred Chicken:
   Shred the cooked chicken with two forks and return it to the crockpot. Cover and cook on HIGH for 20–25 minutes, until noodles are tender.
5. Finish and Serve:
   Stir the soup, taste, and adjust seasonings as needed. Serve hot in bowls, garnished with fresh chopped parsley.

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Why You’ll Love This Recipe

• Creamy, comforting, and full of homestyle flavor.
• All-in-one meal: protein, veggies, and noodles in a single pot.
• Hands-off cooking — perfect for busy weeknights or meal prep.
• Kid-friendly and customizable to your taste preferences.
• Freezes well, making it ideal for easy reheating later.

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Tips

• Use low-sodium stock and adjust salt at the end to avoid oversalting.
• Add butter in pieces to create a richer, creamier sauce.
• Make sure noodles are fully submerged for even cooking.
• Stir gently after cooking to prevent noodles from breaking apart.
• For extra flavor, sauté onions and garlic briefly before adding to the crockpot.

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Variations and Substitutions

• Protein: Use shredded rotisserie chicken for convenience.
• Vegetables: Add peas, carrots, green beans, or broccoli.
• Noodles: Swap egg noodles for wide pasta, rice noodles, or gluten-free pasta.
• Creaminess: Substitute cream of chicken soup with cream of mushroom or a dairy-free version.
• Spice: Add a pinch of paprika, cayenne, or garlic powder for extra flavor.

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FAQs

Can I make this in advance?
Yes, prepare the base a day ahead and refrigerate. Add noodles and vegetables just before cooking.

Can I freeze this?
Yes, freeze in an airtight container before adding noodles. Reheat gently and add fresh or frozen noodles when reheating.

Can I use frozen chicken?
Yes, but add extra cooking time until the internal temperature reaches 165°F (74°C).

Is this recipe gluten-free?
Substitute egg noodles with a gluten-free pasta or rice noodles to make it gluten-free.

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Serving and Suggestions

• Serve with a crusty bread or garlic toast to soak up the creamy sauce.
• Garnish with fresh parsley, chives, or grated Parmesan for added flavor.
• Pair with a side salad for a complete meal.
• Perfect for meal prep — store in the fridge for up to 4 days.