This cozy Slow Cooker Chicken and Noodles is the ultimate comfort food that practically makes itself! Think tender shredded chicken and pillowy egg noodles swimming in a rich, creamy sauce. After developing this recipe, it’s become my go-to for those busy days when I want something that tastes like it took hours of effort (but really just needs a few minutes of prep). It reminds me so much of my grandmother’s chicken and noodles, but even easier – perfect for when you’re craving something heartwarming but don’t want to spend all day in the kitchen. If you love this recipe, you’ll also enjoy my Crock Pot Chicken and Gravy that uses similar ingredients.
Why You’ll Love This Slow Cooker Chicken and Noodles
- Simple dump-and-go slow cooker recipe
- Creates its own creamy sauce while cooking
- Perfect make-ahead meal for busy weeknights
- Uses kitchen staples you probably already have
- Kid-friendly comfort food everyone loves
- Freezes beautifully for future meals
- Versatile – can add different vegetables
- Makes enough to feed a crowd (or have leftovers!)
The magic of this recipe lies in how the ingredients work together – the cream of chicken soup and butter create an incredibly rich sauce, while the chicken broth keeps everything perfectly moist. I love using frozen egg noodles because they hold up beautifully in the slow cooker and have that wonderful homemade taste and texture. The chicken becomes so tender it practically shreds itself, and when you stir it all together at the end, each bite is pure comfort in a bowl!
Ingredients Overview
Let me walk you through the star players in this cozy slow cooker meal that reminds me of my grandmother’s kitchen. Each ingredient plays an important role in creating that perfect comfort food magic!
- Chicken Breasts: The foundation of our dish. I recommend using fresh, not frozen chicken breasts for the best texture and food safety. They’ll become wonderfully tender and easy to shred, just like in my favorite homemade chicken soup.
- Cream of Chicken Soup: This pantry staple creates our creamy base without any fuss. It’s packed with seasonings and thickeners that give us that perfect, comforting sauce. If you love creamy chicken dishes, you’ll adore my easy chicken pot pie too!
- Better Than Bouillon: My secret weapon! This concentrated paste packs so much more flavor than regular bouillon cubes. I always opt for the reduced sodium version so we can control the salt level.
- Frozen Egg Noodles: These thick, hearty noodles are a game-changer! They hold up beautifully in the slow cooker and have that wonderful homemade texture. Regular dry egg noodles work too, but reduce your cooking time accordingly.
Success Tips & Tricks
- Layer ingredients properly: Start with the chicken on the bottom, then seasonings, soup, and butter. This layering method ensures even cooking and prevents the chicken from drying out.
- Watch your cooking time: Every slow cooker runs slightly different. Your chicken is done when it easily shreds with two forks – typically 4-6 hours on low. Overcooking will make it dry and tough.
- Noodle timing matters: Add your noodles only after shredding the chicken. If using frozen noodles, they’ll need 1-2 hours on high. For dry noodles, 12-15 minutes usually does the trick. Keep an eye on them and stir halfway through to prevent sticking.
- Perfect your consistency: The sauce will thicken as it cools. If it gets too thick, simply stir in hot broth or water until you reach your desired consistency. Remember, it’s always easier to thin than to thicken!
Step-by-Step Instructions
Let’s walk through making this cozy slow cooker meal together! I’ve made this countless times and have perfected the timing to ensure tender chicken and perfectly cooked noodles.
- Prep the Base: Start by placing your chicken breasts in a single layer at the bottom of your slow cooker. Season them generously with the salt, pepper, poultry seasoning, and garlic powder. This seasoning blend reminds me of my grandmother’s classic chicken soup recipe.
- Layer the Flavors: Pour the cream of chicken soup over the seasoned chicken, then add the butter slices. The butter melts slowly, creating an incredibly rich sauce. Mix the Better Than Bouillon® with warm broth until dissolved – this is my secret weapon for deep flavor!
- Initial Cooking: Cover and cook on Low for 4-6 hours. You’ll know the chicken is ready when it easily shreds with a fork.
- The Noodle Phase: Here’s where timing is crucial! Remove the chicken and set aside covered (this prevents it from drying out). Add your noodles to the hot liquid and stir well. If you’re adding vegetables, now’s the time!
- Final Steps: While the noodles cook, shred your chicken using two forks. Once the noodles are tender (about 1-2 hours on High), stir the chicken back in. Similar to my creamy mushroom chicken, you can adjust the consistency with extra hot broth if needed.
Recipe Variations
This recipe is wonderfully versatile! Here are some of my favorite ways to customize it:
- Sauce Variations: Try mixing in some cream of celery or cream of mushroom soup instead of all cream of chicken. For a lighter version inspired by my chicken piccata, use just broth and add a splash of heavy cream at the end.
- Veggie Mix-Ins: Beyond the classic mixed vegetables, try:
- Fresh diced carrots and celery (add with chicken)
- Fresh green beans (add during last hour)
- Baby spinach (stir in just before serving)
- Noodle Options: While frozen egg noodles are my go-to, you can use:
- Regular dried egg noodles (add in final 15 minutes)
- Homemade egg noodles
- Regular pasta like rotini or penne
- Seasoning Twists: Try adding dried thyme, rosemary, or a bay leaf for different flavor profiles. A pinch of turmeric adds lovely color and warmth!
FAQs & Final Thoughts
Frequently Asked Questions
Yes! You can prepare this up to 2 days ahead. Store the chicken and noodles separately, then combine and reheat when ready to serve. The noodles might absorb more liquid, so keep extra broth handy.
Overcooked noodles are usually the culprit! Check them about 30 minutes before the suggested cooking time. Every slow cooker heats differently, so you might need to adjust timing. The noodles should be tender but still have a slight bite.
Absolutely! Just make sure your slow cooker is large enough. For best results, use a 6-quart or larger cooker when doubling. You might need to increase the cooking time slightly.
Final Thoughts
Oh my goodness, friends – this slow cooker chicken and noodles recipe is pure comfort in a bowl! It reminds me so much of those cozy Sunday dinners at my grandma’s house. If you love this, you’ll definitely want to try my creamy marry me chicken pasta next!
The best part? While it tastes like you’ve spent hours in the kitchen, your slow cooker does all the heavy lifting. My family begs for this dish on chilly evenings, and I love how the kitchen fills with those amazing home-cooked aromas.
Remember, don’t skip that Better Than Bouillon – it’s the secret ingredient that gives this dish restaurant-quality flavor! And feel free to make it your own by switching up the vegetables or trying different noodle shapes. I’d love to hear about your variations in the comments below – every time someone shares their twist on this recipe, I learn something new!
Happy cooking, and may your home be filled with the warmth of good food and happy eaters! ❤️
Slow Cooker Chicken and Noodles
Equipment (affiliate links)
- 1 Slow Cooker
Ingredients
- 4 Chicken Breasts boneless/skinless
- 3/4 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Poultry Seasoning
- 1 1/2 teaspoons Garlic Powder
- 2 10.5-oz cans Cream of Chicken Soup
- 1/2 cup Unsalted Butter cut in slices
- 2 teaspoons Better Than Bouillon® Chicken Flavor reduced sodium
- 4 cups Low Sodium Chicken Broth
- 24 oz Reames® Homestyle Egg Noodles frozen or 8 oz Dry Wide Egg Noodles
- 2 cups Frozen Mixed Vegetables* optional
Instructions
- Place the chicken breasts in the slow cooker. Sprinkle with the salt, pepper, poultry seasoning, and garlic powder.
- Spread the soup over the top of the chicken.
- Add the sliced butter on top of the soup layer.
- Mix together the bouillon and chicken broth to dissolve it. Then pour over chicken/soup layers.
- Place the lid on the crock and cook on Low for 4-6 hours, or until chicken is done and can be easily shredded.
- Remove the chicken to a plate using tongs. Cover and set aside.
- Add the noodles to the soup mixture (and frozen veggies, if using). Stir well. Place the lid back on and cook on High for another 1-2 hours, stirring halfway through cook time. If using dry Egg Noodles, add them about 12-15 minutes before serving. Stir them in and place the lid back on. Or boil them on the stove and add them before serving.
- Meanwhile, use two forks to shred the chicken. Then cover so it doesn’t dry out.
- When the noodles are done, Add the shredded chicken to the crock and mix well. If the chicken and noodles is too thick for your liking, just add some hot water or broth.
- Serve hot.
Notes
The cook time will depend on how large/thick your chicken breasts are.
The type of noodles you use will also be a factor. Using Fresh Vegetables
*Dice them small and add with the chicken in the beginning. If you want, you can sauté them in a little butter and they will cook faster.
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