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!
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This Crockpot Chicken and Noodles recipe is comfort food at its finest—rich, creamy, and totally satisfying.Â
It reminds me so much of the dish my grandma used to make when I was a kid. She’d start early in the morning with a whole chicken, flour-dusted countertops, and the smell of broth simmering all day long. Her version took hours (and lots of love), but mine? It’s slow cooker simple—with all the same cozy flavors.
Now I make this when I want to serve something hearty and homemade without hovering over the stove all day. It’s one of those meals that brings everyone to the table—even the picky eaters—and has them asking for seconds before you even sit down!!
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 or creamed mushroom soup
- evaporated milk
- A packet of chicken gravy mix, not the chicken gravy in a jar.
- chicken stock or broth
- wide egg noodles OR frozen homestyle noodles, either are amazing!!
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)
- 2 teaspoons dijon mustard
- 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!
Notes
Storage
Allow to cool completely. Store leftovers in an airtight container and refrigerate 3-4 days. This dish freezes well! I place it in individual containers. It freezes up to 3 months. Reheat in the microwave or on the stovetop until hot and bubbly.Love this recipe? Join the free membership group!
Nutrition
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 or if you are using frozen noodles, cook on low for 45 minutes.
- Shred the chicken.
- Add the shredded chicken to crockpot when the cooked noodles are cooked. Stir to combine.
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 and mushy.
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!
Gwyn Linster says
This is a good base but it needs something. I added salt, pepper and parsley. But it needs something more. I cooked turnip greens to serve with it and the white vinegar that we put on the turnip greens mixed with the noodles. It actually have it a better depth if flavor. I would not suggest using breast unless you're only cooking it 6 hours, because the meat came out really dry. I'd use boneless skinless thigh meat instead. There's plenty for tomorrow so I'm going to muck with it some, maybe add some herbs.
Debra Clark says
Thank you for your feedback Gwyn. I'm glad you enjoyed the recipe and made it work for you! Thanks for supporting the blog and taking the time to comment. I appreciate it!
Marie says
Can you freeze leftovers?
Debra Clark says
Yes, this dish freezes well. Enjoy Marie!
Marie says
How much Dijon mustard do you use. You say to mix the soup with the mustard, but it is not listed in the ingredients. Thanks, Marie
Debra Clark says
Hey Marie - thanks so much for pointing that out!! I just updated the recipe card. You'll need 2 teaspoons of Dijon Mustard. It really gives the recipe a little body and depth. Thank you, and enjoy the recipe!!