Here’s a cozy, creamy Crock Pot Chicken and Noodles recipe — classic comfort food with minimal effort.
Ingredients (Serves 6)
- 1½–2 lbs boneless, skinless chicken breasts (or thighs)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- 12 oz egg noodles (wide noodles work best)
- ½ cup heavy cream or ½ cup sour cream (optional for extra creaminess)
- 2 tbsp butter (optional)
- 1 cup frozen peas and carrots (optional)
Instructions
1. Add to Crock Pot
Place chicken, onion, garlic, broth, cream of chicken soup, thyme, and pepper into the slow cooker. Stir gently.
2. Cook
- Cook on LOW for 6–7 hours
or - HIGH for 3–4 hours
Chicken should be tender and easy to shred.
3. Shred the chicken
Remove chicken, shred with two forks, then return to the Crock Pot.
4. Add noodles
Stir in egg noodles (and peas/carrots if using).
Cook on HIGH for 20–30 minutes, until noodles are tender. Stir occasionally to prevent sticking.
5. Finish creamy
Stir in butter and heavy cream or sour cream if using. Adjust salt and pepper to taste.
Tips for Best Results
- If mixture becomes too thick, add a splash of warm broth.
- For extra flavor, add ½ tsp poultry seasoning.
- Want it thicker? Let it sit uncovered for 10–15 minutes before serving.
- This dish thickens as it cools — leftovers are even creamier.
Make It Extra Comforting
- Add a handful of shredded cheddar at the end.
- Stir in a spoonful of cream cheese for ultra-rich texture.
- Serve over mashed potatoes for an old-fashioned twist.
If you’d like, I can also give a homemade (no canned soup) version that’s made entirely from scratch but still slow-cooker friendly.
