This Slow Cooker Chicken and Noodles is classic comfort food at its best: tender shredded chicken, soft vegetables, and wide egg noodles simmered in a creamy, flavorful broth. It’s a hearty, satisfying dish that fills the house with a warm, inviting aroma.
This recipe is incredibly simple: add the ingredients to your slow cooker in the morning and return to a comforting, homestyle dinner. It’s perfect for busy weeknights or when you want something nourishing with minimal fuss. If you need a quicker option, a rotisserie chicken noodle soup or stovetop version will save time.
Recipe Ingredients:
You’ll need the following:
- Boneless, skinless chicken breasts (about 1.5 pounds)
- 4 cups chicken broth
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- 12 ounces wide egg noodles (uncooked)
- Heavy cream (added at the end)
Ingredient Notes:
- Chicken: Season breasts with salt and pepper before adding to the slow cooker. You can substitute cooked or leftover chicken if desired.
- Egg noodles: Use dry wide egg noodles that hold up to a short simmer. Add them at the end to avoid overcooking.
- Heavy cream: Stir in at the end for a silky finish; it helps enrich the sauce without curdling if added off heat or with the cooker on low.
How to make Slow Cooker Chicken and Noodles step-by-step:
Step 1: Place the seasoned chicken breasts, chicken broth, onion, carrots, celery, garlic, thyme, salt, and pepper into the slow cooker.
Step 2: Cover and cook on low for 6–7 hours, until the chicken is tender and shreds easily. (Or cook on high for 3–4 hours if short on time.)
Step 3: Remove the chicken and shred it with two forks; set aside.
Step 4: Whisk the flour and cold water in a small bowl until smooth to make a slurry.
Step 5: Stir the slurry into the slow cooker to thicken the broth.
Step 6: Add the egg noodles and stir to combine.
Step 7: Cover and cook on low for 20–25 minutes, until the noodles are tender but not mushy.
Step 8: Stir the shredded chicken and a splash of heavy cream into the pot; taste and adjust seasoning.
Step 9: Let rest for 5 minutes to allow the sauce to thicken, then serve. Garnish with fresh parsley if desired.
Pro tip: Don’t add the noodles until the last 20–25 minutes. Cooking them for the entire slow-cook time will make them mushy; adding them at the end ensures they are perfectly tender.
Storage and Reheating:
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Flavors often improve after resting overnight.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce has thickened or the noodles have absorbed liquid.
Freezing: This dish is best fresh; noodles can become soft after freezing and reheating. If freezing, separate the broth from the noodles when possible and combine after thawing.
Additions and Substitutions:
Additions:
- Add frozen peas, corn, green beans, or sliced mushrooms in the last 10 minutes for extra vegetables.
- Use fresh herbs like rosemary, sage, or oregano for a different flavor profile.
- For extra richness, stir in a tablespoon or two of butter along with the cream.
- Try a bay leaf, garlic powder, or onion powder for added depth.
Substitutions:
- Swap a can of cream of chicken soup for the flour slurry if you prefer a creamier, slightly different texture.
- Use boneless chicken thighs for a richer, more tender result.
- Substitute another pasta shape (rotini, penne) if you prefer; add timing adjustments as needed.
- Cook on high for 3–4 hours if you need a faster cook time.
FAQs about this Crockpot Chicken and Noodles:
Can I use frozen chicken breasts?
Yes. If using frozen breasts, add about an extra hour to the cooking time to ensure they reach a safe internal temperature and shred easily.
How thick should the final dish be?
It should be creamy and slightly thick—thicker than a broth but not as heavy as a stew. Thin with additional chicken broth if it becomes too thick.
Can I make this on the stovetop?
Yes. Simmer the broth with vegetables and chicken on the stove for about 45 minutes, shred the chicken, then add noodles for the last 10–12 minutes and finish with cream.
What to serve with this chicken and noodles
This dish stands alone as a complete meal, but it pairs nicely with warm dinner rolls, crusty bread, or a simple green salad for a lighter contrast. It’s a dependable, family-friendly meal that’s easy to prepare.
Slow Cooker Chicken and Noodles
15 mins
7 hrs 20 mins
7 hrs 35 mins
Ingredients
- 1.5 pounds boneless skinless chicken breasts (seasoned with salt and pepper)
- 4 cups chicken broth
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- 12 ounces wide egg noodles, uncooked
Instructions
- Place chicken breasts, chicken broth, onion, carrots, celery, garlic, thyme, salt, and pepper in the slow cooker.
- Cover and cook on low for 6–7 hours, until the chicken is tender and shreds easily.
- Remove the chicken and shred with two forks; set aside.
- Whisk the flour and cold water together to make a smooth slurry.
- Stir the slurry into the slow cooker to thicken the broth.
- Add the egg noodles and stir to combine.
- Cover and cook on low for 20–25 minutes, until noodles are tender.
- Stir in shredded chicken and heavy cream (and parsley if desired). Let rest 5 minutes before serving.
Notes
Pro Tip: Add noodles at the end of cooking to prevent them from becoming mushy.
Nutrition
Carbohydrates: 34.3 g
Protein: 25.3 g
Fat: 4.4 g
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