Nothing beats a warm, hearty bowl of Slow Cooker Chicken and Noodles on a chilly day. This dish is rich, creamy, and packed with tender shredded chicken and thick egg noodles. Unlike traditional chicken noodle soup, this recipe has a thicker consistency, making it the perfect comfort food. Plus, it’s incredibly easy to prepare—just throw everything in the slow cooker and let it do the work!

What You’ll Need

Ingredients:

4 boneless, skinless chicken breasts
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon poultry seasoning
1½ teaspoons garlic powder
2 (10.5 oz) cans cream of chicken soup
½ cup unsalted butter, sliced
2 teaspoons reduced-sodium chicken bouillon base
4 cups low-sodium chicken broth
24 oz frozen homestyle egg noodles (or 8 oz dry wide egg noodles)
2 cups frozen mixed vegetables (optional)

Step-by-Step Instructions

1. Prepare the Slow Cooker

Place the chicken breasts in the bottom of your slow cooker. Sprinkle with salt, black pepper, poultry seasoning, and garlic powder for extra flavor.

2. Add the Soup and Butter

Spread the cream of chicken soup evenly over the chicken, then place slices of butter on top.

3. Pour in the Broth

Dissolve the chicken bouillon base in the chicken broth and pour it over the chicken and soup mixture.

4. Slow Cook Until Tender

Cover and cook on low for 4-6 hours (or high for 3-4 hours) until the chicken is tender and easily shredded.

5. Shred the Chicken

Remove the cooked chicken from the slow cooker and shred it using two forks. Then, return the shredded chicken to the slow cooker.

6. Add the Noodles (and Vegetables, If Using)

Stir in the frozen egg noodles (or dry noodles) and frozen mixed vegetables (if adding).

7. Continue Cooking

Cover and cook on high for another 1-2 hours, stirring occasionally, until the noodles are fully cooked and tender. If using dry egg noodles, add them about 12-15 minutes before serving to prevent overcooking.

8. Serve and Enjoy!

Once the noodles are soft and everything is well combined, give the dish a good stir. Serve warm and enjoy a creamy, comforting bowl of homemade chicken and noodles!

Serving Suggestions

This dish is hearty and filling on its own, but you can serve it with:
✔️ Crusty bread – Perfect for soaking up the creamy sauce.
✔️ Side salad – A fresh green salad balances the richness.
✔️ Steamed veggies – Serve with extra roasted or steamed vegetables for added nutrition.

FAQs

1. Can I Use Chicken Thighs Instead of Chicken Breasts?

Absolutely! Chicken thighs will make the dish even juicier and more flavorful.

2. Can I Make This Ahead of Time?

Yes! Prepare the recipe as directed and store it in an airtight container in the fridge for up to 4 days.

3. Can I Use Homemade Noodles?

Yes! If you have homemade egg noodles, simply adjust the cooking time based on their thickness.

Storage & Reheating

Storing:

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months in a freezer-safe container.

Reheating:

Warm in a pot over medium heat, adding a splash of broth or water if needed.
Microwave in 30-second intervals, stirring in between, until heated through.

Conclusion

This Slow Cooker Chicken and Noodles recipe is the perfect way to enjoy a warm, homemade meal without much effort. Whether you make it for a family dinner or meal prep for the week, this dish delivers comfort in every bite. Give it a try, and enjoy a bowl of creamy, delicious goodness!

Slow Cooker Chicken and Noodles – A Comforting Classic

Author: Chef Emma
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x

Print Recipe

Description

This Slow Cooker Chicken and Noodles recipe is the ultimate comfort food, featuring tender shredded chicken, creamy sauce, and thick egg noodles. Perfect for busy weeknights or cozy family dinners, this one-pot meal is easy to make and incredibly satisfying.

Ingredients

Scale

4 boneless, skinless chicken breasts
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon poultry seasoning
1½ teaspoons garlic powder
2 (10.5 oz) cans cream of chicken soup
½ cup unsalted butter, sliced
2 teaspoons reduced-sodium chicken bouillon base
4 cups low-sodium chicken broth
24 oz frozen homestyle egg noodles (or 8 oz dry wide egg noodles)
2 cups frozen mixed vegetables (optional)

Instructions

1️⃣ Prepare the Slow Cooker

Place the chicken breasts in the bottom of the slow cooker.
Season with salt, black pepper, poultry seasoning, and garlic powder.

2️⃣ Add the Soup and Butter

Spread cream of chicken soup over the chicken.
Top with sliced butter.

3️⃣ Pour in the Broth

Dissolve chicken bouillon base in the chicken broth.
Pour over the chicken and soup mixture.

4️⃣ Slow Cook Until Tender

Cover and cook on low for 4-6 hours (or high for 3-4 hours).

5️⃣ Shred the Chicken

Remove the cooked chicken and shred it with two forks.
Return shredded chicken to the slow cooker.

6️⃣ Add the Noodles (and Vegetables, If Using)

Stir in the frozen egg noodles and optional frozen mixed vegetables.

7️⃣ Continue Cooking

Cover and cook on high for another 1-2 hours, stirring occasionally, until noodles are tender.

8️⃣ Serve and Enjoy!

Stir everything together and serve warm.

Notes

✔ If using dry egg noodles, add them 12-15 minutes before serving to prevent overcooking.
✔ Stir in a splash of heavy cream before serving for extra richness.
✔ This dish thickens as it cools. Add extra broth if needed when reheating.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: ~350 kcal
Sugar: 3g
Sodium: 750mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg

Keywords: Slow Cooker Chicken and Noodles, Creamy Chicken Noodles, Easy Slow Cooker Meals, Comfort Food