With only 5 minutes of prep, what's not to love about this cozy, rich, meal! It is pure comfort food! Crockpot Chicken and Noodles is a mouthwatering and easy recipe. Your whole house will smell amazing and like you've been cooking all day long!
Jump to:
- What makes this recipe irresistible
- What you’ll need: ingredients
- Creative variations to try
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- Crockpot Chicken and Noodles
What makes this recipe irresistible
This old-fashioned chicken and noodles recipe has all the best flavors! Tender, juicy chicken is paired with soft, chewy noodles in a creamy broth. It's a rich and satisfying meal your whole family will love, even your pickiest eaters!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- boneless skinless chicken breasts or chicken thighs
- cream of chicken soup
- evaporated milk
- packet of chicken gravy mix
- chicken stock
- wide egg noodles OR frozen homestyle noodles, either are amazing!!
Creative variations to try
Add fresh or frozen vegetables. Diced carrots, onions, and celery would be a great addition, and a 12-ounce bag of frozen vegetables would be terrific, too.
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Prep the slow cooker by spraying with nonstick cooking spray. Add the chicken.
- Next, add the cream of chicken soup, gravy mix, chicken stock, Dijon mustard, and evaporated milk to a large bowl and combine.
- Pour the sauce mixture over the chicken. Seal, and cook on low until the chicken easily shreds.
- Remove the chicken and set aside. Add the dry egg noodles to the slow cooker, seal, and cook on high for 12-15 minutes.
- ** If you are using frozen noodles, cook on low for 45 minutes. **
- Shred the chicken.
- Add the shredded chicken to crockpot with the cooked noodles. Stir to combine. Garnish with minced parsley. Enjoy!
Watch and learn: recipe video
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Essential equipment for this recipe
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- Crockpot
- Large mixing bowl
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Frequently asked questions (FAQ's)
Absolutely the dry or frozen noodles cook well in the crockpot. There is no need to cook the pasta first.
That's easy! They got mushy because you overcooked the noodles. Just keep an eye on them as they are cooking and check occasionally to see how they are doing and you won't have an issue!
Absolutely, chicken bullion (plus 4 cups of water) would be a great substitute for the broth.
Deb's tips for the perfect dish
Check the noodles during the cooking process. You want tender noodles, not under or overcooked or mushy.
How to store leftovers
Refrigerate - Allow to cool completely. Store leftovers in an airtight container and refrigerate 3-4 days.
Freezer - This dish freezes well! I place it in individual containers. It freezes up to 3 months.
Reheat - Reheat in the microwave or on the stovetop until hot and bubbly.
More recipes you'll love
If you love this, then you'll need to try the Crockpot Chicken and Gravy Recipe - comfort food bliss! More favorites are the Crockpot Chicken Enchilada Casserole and the Crockpot Chicken Cacciatore. Man, it's just hard to choose!
Perfect pairings: what to serve with
Oh goodness, I can curl up on the couch with a big bowl of crockpot chicken and noodles. How about you? Ok... but if we're going to make it a complete meal here's what I'd serve along with!
- Pan Roasted Vegetables - bonus? Add this to leftovers on day two, plus more chicken stock, and you'll have homemade chicken noodle soup!
- And some yummy bread would be amazing too. How about this Slow Cooker Foccacia Bread or my fav Pizza Hut Cheese Sticks!
Let me know in the comments below if you made this recipe and loved it!! I want to hear what you think. Thanks for being here, I appreciate you!
Crockpot Chicken and Noodles
Equipment
- Large mixing bowl
- 4-6 qt. slow cooker
Ingredients
- 2.5 pounds boneless skinless chicken breasts
- 21 ounces cream of chicken soup (that's two 10.5 ounce cans undiluted)
- 12 ounce can of evaporated milk
- .87 ounce packet of chicken gravy mix
- 4 cups chicken stock
- 12 ounce 12 oz dry egg noodles OR 16 oz bag frozen homestyle noodles
Instructions
- Spray the crockpot with nonstick cooking spray. Add the boneless, skinless chicken breasts.
- In a large mixing bowl, add the two cans of cream of chicken soup, gravy mix, chicken stock, Dijon mustard, and evaporated milk. Whisk to combine.
- Pour the sauce mixture over the chicken. Add the lid, seal it, and cook on low for 7-8 hours or until the chicken easily shreds.
- Remove the chicken and set it on a plate to cool. Now add the noodles ro the slow cooker, seal, and cook on high for 12-15 minutes.
- ** If you use frozen noodles, cook on low for 45 minutes. **
- While the noodles are cooking, shred the chicken.
- Add the shredded chicken to the crockpot with the noodles. Stir everything together well. Test the noodles to see if they are done. If not, seal and cook another 10-15 minutes.
- Garnish with parsley, serve, and enjoy!
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