This comforting chicken and noodles crock pot recipe is a hearty, soul-warming meal that I can set and forget. It’s packed with tender shredded chicken, thick homestyle egg noodles, and a creamy, savory broth that feels like a hug in a bowl. Perfect for chilly nights or when I just need something cozy and easy to feed the whole family.
Why You’ll Love This Recipe
I love this recipe because it’s pure comfort food with minimal effort. Everything goes into the slow cooker, and by the end of the day, I’ve got a warm, filling meal that tastes like it’s been simmering on the stove for hours. The chicken becomes fall-apart tender, and the noodles soak up all the rich flavors of the broth. It’s also budget-friendly and made with simple pantry staples, which makes it a regular go-to in my house.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Chicken broth
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Cream of chicken soup
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Onion (chopped)
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Garlic (minced)
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Salt
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Black pepper
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Dried thyme
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Egg noodles (frozen homestyle or wide-style)
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Butter
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Optional: frozen peas or carrots for extra vegetables
Directions
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I add the chicken, chopped onion, garlic, salt, pepper, thyme, cream of chicken soup, and chicken broth into the crock pot.
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I cover and cook on low for 6–7 hours or on high for about 3–4 hours, until the chicken is fully cooked and tender.
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Once the chicken is done, I remove it from the slow cooker, shred it with two forks, and return it to the pot.
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I stir in the egg noodles and butter, then cover and cook on high for another 30–45 minutes, or until the noodles are soft and cooked through.
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If I’m adding peas or carrots, I stir them in during the last 15 minutes of cooking.
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I give everything a gentle stir before serving to make sure it’s all coated in the creamy sauce.
Servings and timing
This recipe serves about 6 people and takes 7–8 hours on low or 4–5 hours on high, including time for cooking the noodles at the end.
Variations
Sometimes I switch out the cream of chicken soup for cream of mushroom or cream of celery for a different flavor base. When I want a bit more richness, I stir in a splash of heavy cream at the end. For added veggies, I throw in chopped spinach or corn. And if I’m out of egg noodles, I’ve used rotini or even dumplings as a substitute.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over low heat, adding a splash of chicken broth or water to loosen it up if it thickens too much. It also reheats well in the microwave. I don’t recommend freezing it after adding the noodles, as they tend to get mushy, but I freeze the base (without noodles) and add fresh noodles later when reheating.
FAQs
Can I use pre-cooked chicken?
Yes, if I have leftover rotisserie chicken or cooked chicken breast, I skip the slow-cooking step and just simmer everything for a couple of hours before adding the noodles.
Do I have to use frozen egg noodles?
No, but I prefer them for their thick, homemade-style texture. Dry egg noodles or other pasta shapes work too—just adjust the cooking time.
Can I make this recipe dairy-free?
To make it dairy-free, I use a dairy-free cream of chicken alternative and skip the butter or use a plant-based version.
What kind of chicken works best?
I usually use boneless, skinless chicken breasts or thighs. Thighs are juicier and a bit more flavorful, but both work well in this recipe.
How can I thicken the sauce more?
If I want the sauce thicker, I mash a few of the noodles against the side of the crock pot once they’re cooked, or I stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Conclusion
This comforting chicken and noodles crock pot recipe is everything I want in an easy, satisfying dinner. It’s creamy, cozy, and full of flavor—perfect for feeding a hungry family or stocking up on leftovers. I love how it fills the kitchen with the smell of home, and it's one of those meals that always brings comfort, no matter the season.
Comforting Chicken & Noodles Crock Pot
- Prep Time: 10 minutes
- Cook Time: 7 hours (low) or 4 hours (high)
- Total Time: 7–8 hours (low) or 4–5 hours (high)
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Slow Cooker, Crock Pot
- Cuisine: American, Comfort Food
Description
This Comforting Chicken and Noodles Crock Pot recipe is the ultimate cozy, slow cooker meal made with tender shredded chicken, creamy broth, and hearty egg noodles. A classic comfort food dinner that’s easy, budget-friendly, and perfect for weeknights, chilly days, or when you need a warm, satisfying one-pot meal.
Ingredients
- 1½–2 lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp dried thyme
- 12 oz frozen homestyle egg noodles
- 2 tbsp butter
- Optional: 1 cup frozen peas or carrots
Instructions
- Add chicken, onion, garlic, salt, pepper, thyme, cream of chicken soup, and chicken broth to the crock pot.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with forks, and return to the pot.
- Stir in frozen egg noodles and butter. Cover and cook on high for 30–45 minutes, or until noodles are fully cooked.
- If using peas or carrots, add them during the last 15 minutes.
- Stir well before serving and enjoy warm.
Notes
- Substitute cream of mushroom or celery for a flavor twist.
- Stir in a splash of heavy cream at the end for extra richness.
- Add spinach, corn, or other vegetables during the last 15 minutes.
- Dry egg noodles or rotini can be used if frozen noodles aren’t available—adjust time accordingly.
- For thicker sauce, mash a few noodles or stir in a cornstarch slurry.
- Freeze the base (without noodles) and add fresh noodles when reheating.
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