This chicken and noodles crockpot recipe is pure comfort food that I make all the time during busy weeks. It’s creamy, satisfying, and requires minimal effort just throw everything in the slow cooker and come home to an incredible homemade dinner. I’ve perfected this recipe over years of making it for my family, and it never disappoints. Let me show you exactly how to make it.
Simple Chicken and Noodles Crock Pot
Prep Time: 10 minutes
Cook Time: 6-7 hours
Total Time: 6 hours 10 minutes
Servings: 6-8
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
For Finishing:
- 12 ounces wide egg noodles
- 1 cup heavy cream or half-and-half
- ½ cup frozen peas (optional)
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Crockpot
Place chicken breasts in the bottom of a 6-quart slow cooker. Add diced onion, carrots, celery, and minced garlic around the chicken.
Step 2: Add Liquids and Seasonings
Pour chicken broth over everything. Add bay leaves, thyme, parsley, salt, and pepper. Don’t stir just let everything settle naturally. The chicken should be mostly submerged in liquid.
Step 3: Cook the Chicken
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it shreds easily with a fork and reaches an internal temperature of 165°F.
Step 4: Shred the Chicken
Remove chicken from the crockpot and shred it using two forks. Discard the bay leaves. Return the shredded chicken to the crockpot.
Step 5: Cook the Noodles
This is crucial turn the crockpot to high. Add the dry egg noodles directly to the crockpot, stirring to submerge them in the liquid. Cover and cook for 30-40 minutes, stirring once halfway through, until noodles are tender.
Step 6: Add Cream and Finish
Stir in the heavy cream, frozen peas (if using), and butter. Cook for an additional 5-10 minutes until everything is heated through and the sauce is creamy. Taste and adjust seasoning with additional salt and pepper if needed.
Step 7: Serve
Ladle into bowls and garnish with fresh parsley. Serve immediately with crusty bread or a simple salad.
My Expert Tips
Use chicken thighs for more flavor. While breasts work fine, thighs stay juicier and add more richness to the broth. I use them about 75% of the time.
Don’t add noodles too early. This is the most common mistake. Adding them at the beginning results in mushy, overcooked pasta. Wait until the last 30-40 minutes.
Check your liquid before adding noodles. You need enough to cover the noodles by about an inch. If there’s not enough, add more hot broth before adding the pasta.
For a thicker sauce, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it in with the cream.
Make-Ahead Option
You can cook the chicken and vegetables completely, shred the chicken, then refrigerate everything. When ready to eat, reheat in the crockpot, then add noodles fresh. This prevents the noodles from getting mushy in leftovers.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Note that noodles will continue absorbing liquid and become softer.
Freezer: I don’t recommend freezing this dish after the noodles are added. If you want to freeze it, freeze the chicken and broth only, then add fresh noodles when reheating.
Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce.
Variations
Lighter version: Use milk instead of cream and add extra vegetables like green beans or corn.
Extra creamy: Add 4 ounces of cream cheese along with the heavy cream.
Herby version: Stir in fresh dill or tarragon at the end for brighter flavor.
FAQs
Q: Can I use frozen chicken?
A: Yes, but add 1-2 hours to the cooking time on low. Make sure the chicken reaches 165°F internal temperature before shredding.
Q: What if I don’t have egg noodles?
A: Use any short pasta like penne or rotini. Cooking time remains the same 30-40 minutes on high at the end.
Q: Can I cook the noodles separately?
A: Absolutely! This is actually my preferred method for leftovers. Cook noodles on the stovetop and add to individual bowls when serving.
Q: Why is my dish watery?
A: Too much broth or not enough simmering time. Let it cook uncovered for the last 10-15 minutes to reduce and thicken the sauce.
happy baking !
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Slow Cooker Chicken and Noodles
Creamy, comforting chicken and egg noodles made almost entirely in the crock pot.
- Total Time: 7 hours 10 minutes
- Yield: 6 to 8 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces wide egg noodles
- 1 cup heavy cream or half-and-half
- 1/2 cup frozen peas (optional)
- 2 tablespoons butter
- Fresh parsley, for garnish
Instructions
- Place the chicken in a 6-quart slow cooker and add the onion, carrots, celery and garlic around it.
- Pour in the broth and add the bay leaves, thyme, parsley, salt and pepper without stirring.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken shreds easily (165°F / 74°C).
- Remove the chicken, shred it with two forks and return it to the pot. Discard the bay leaves.
- Turn the slow cooker to HIGH, stir in the dry noodles, cover and cook 30 to 40 minutes, stirring once, until tender.
- Stir in the cream, peas and butter and cook 5 to 10 minutes more.
- Adjust the seasoning and serve garnished with parsley.
Notes
Add the noodles only in the last 30 to 40 minutes so they don’t turn mushy. Make sure there’s enough liquid to cover them by about an inch.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner, Lunch
- Method: Slow cooker
- Cuisine: American