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Crockpot Chicken and Noodles Recipe

Crockpot Chicken and Noodles Recipe

This Crockpot Chicken and Noodles recipe offers a warm, comforting meal perfect for chilly days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts the tender chicken serves as the heart of this Crockpot Chicken and Noodles recipe.
For the Soup Base
  • 1 can (10.5 ounce) cream of chicken soup adds a creamy, rich flavor that blends beautifully with the broth.
  • 1 teaspoon salt enhances the overall flavor of the dish.
  • ½ teaspoon black pepper adds a mild kick that rounds out the taste.
  • 1 teaspoon poultry seasoning infuses warm, herby undertones perfect for chicken dishes.
  • ½ teaspoon garlic powder brings depth with its aromatic flavor.
  • ½ teaspoon onion powder adds a slight sweetness and savory depth.
For the Noodles and Broth
  • ¼ cup salted butter adds richness and helps to create a luscious texture.
  • 4 cups chicken broth keeps the dish moist while enhancing the chicken flavor.
  • 8 ounce uncooked egg noodles these absorb the flavors and complete the comforting dish.
For the Garnish
  • 1 tablespoon dried parsley offers a pop of color and a hint of freshness when sprinkled on top.

Equipment

  • Crockpot

Method
 

How to Make Crockpot Chicken and Noodles
  1. Layer the Chicken: Place the chicken breasts at the bottom of your 5-6 quart crockpot for an even cook. This allows the chicken to soak up all the delicious flavors from the soup.
  2. Season It Up: Sprinkle the salt, pepper, poultry seasoning, garlic powder, and onion powder over the chicken and cream of chicken soup. This will ensure every bite is bursting with flavor!
  3. Add the Butter: Gently place sliced butter chunks on top of the seasoned mixture to add richness. The butter will melt, enhancing the creaminess of the soup.
  4. Pour in the Broth: Carefully pour the chicken broth over the mixture. It will help the chicken cook beautifully and makes for a comforting sauce later.
  5. Cook, Cook, Cook: Set your crockpot to low for 5-6 hours or high for 3-4 hours. The chicken should be tender and cooked through—it'll shred easily with a fork.
  6. Shred the Chicken: Remove the cooked chicken from the pot and shred it into chunks using two forks. This texture allows it to blend seamlessly with the noodles.
  7. Mix in the Noodles: Return the shredded chicken to the pot, then add the uncooked egg noodles, stirring to thoroughly combine everything.
  8. Finish Cooking: Cover the pot and cook for another 30-45 minutes on high, until the noodles are tender. If it looks thick, feel free to add more broth or a splash of milk for creaminess.
  9. Optional: Garnish with dried parsley for an extra touch of color and flavor.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

When making Crockpot Chicken and Noodles, always layer the chicken at the bottom for even cooking and maximum flavor absorption. Avoid adding the noodles too early; wait until the chicken is shredded to ensure they cook perfectly without becoming overdone. Use low-sodium chicken broth if you want more control over the saltiness of the dish, especially since cream of chicken soup already contains sodium. Cooking on low heat for the full time ensures the chicken becomes tender and shreds effortlessly, enhancing the overall texture of the noodles and sauce.

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