Crockpot Chicken and Noodles is an easy comfort-food dinner made with tender chicken breasts, creamy broth, and soft egg noodles. With only a few everyday ingredients and about 15 minutes of preparation, this slow cooker meal keeps dinner simple while still delivering plenty of rich, satisfying flavor.
The chicken cooks slowly in chicken broth and heavy cream with garlic powder, onion powder, salt, and black pepper. Once tender, you shred it directly in the crockpot. Then the egg noodles cook in the creamy sauce during the final 30 minutes.
Crockpot Chicken and Noodles works especially well for busy family dinners because you can cook the chicken on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Either way, most of the cooking requires almost no hands-on attention.
I like keeping dinners like this in rotation for days when I don’t want a long list of ingredients or several pans to clean afterward. The preparation takes just a few minutes, and then the slow cooker does nearly everything. My favorite part comes when the chicken has cooked long enough to pull apart easily with two forks. I shred it right into the creamy broth, add the noodles, and give everything a gentle stir. By the time the noodles become tender, they’ve absorbed plenty of that savory chicken flavor. One final stir creates the creamy, cozy consistency that makes this such a satisfying family meal.
Crockpot Chicken and Noodles: Easy Creamy Slow Cooker Dinner
Ingredients
Equipment
Method
- Place the chicken breasts in the bottom of the crockpot.
- Pour the chicken broth and heavy cream over the chicken.
- Sprinkle the chicken with garlic powder, onion powder, salt, and black pepper.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the chicken is tender and fully cooked.
- Shred the tender chicken directly in the crockpot using two forks and stir it into the creamy cooking liquid.
- Add the egg noodles and gently stir until they are coated in the creamy broth.
- Cover and cook on HIGH for approximately 30 additional minutes, or until the noodles become tender.
- Stir well, adjust the salt and black pepper to taste, and serve warm.
Notes
Preparing the Chicken and Creamy Broth
Arrange and Season the Chicken
Start with 2 pounds boneless, skinless chicken breasts.
Place the chicken in the bottom of the crockpot, arranging the pieces in a relatively even layer when possible.
Next, pour 1 cup chicken broth over the chicken.
Add 1 cup heavy cream.
The broth creates a savory cooking liquid, while the heavy cream provides the rich base for Crockpot Chicken and Noodles.
Sprinkle 1 teaspoon garlic powder and 1 teaspoon onion powder over the chicken.
Then season with salt and black pepper to taste.
Because chicken broth can already contain salt, start conservatively and adjust the seasoning after the chicken and noodles finish cooking.
Once you’ve added everything, cover the crockpot.
Slow Cook Until Tender
Cook the chicken on LOW for 6 to 8 hours.
Alternatively, cook it on HIGH for 3 to 4 hours.
Keep the crockpot covered during most of the cooking period. This helps maintain steady heat.
As the chicken cooks, it absorbs flavor from the broth, cream, garlic powder, onion powder, salt, and pepper.
By the end of the cooking period, the chicken should become tender enough to shred easily.
Check that the chicken has cooked completely before moving to the next step.
At this stage, Crockpot Chicken and Noodles already has a flavorful creamy base. However, adding the shredded chicken and egg noodles transforms that simple base into a complete dinner.
Shredding the Chicken and Adding Noodles
Shred the Tender Chicken
Once the chicken becomes tender, shred it directly in the crockpot.
Two forks work well for pulling the breasts into bite-sized pieces.
Alternatively, you can briefly transfer the chicken to a plate, shred it, and return it to the crockpot.
After shredding, stir the chicken into the creamy cooking liquid.
This step distributes the chicken evenly so each serving gets plenty of meat and sauce.
The broth may still look relatively loose at this point. That’s expected because the egg noodles will absorb some of the liquid during the final cooking stage.
Therefore, don’t try to thicken the sauce before adding the noodles.
Cook the Egg Noodles
Measure 12 ounces egg noodles.
Add the uncooked noodles directly to the crockpot.
Stir gently until the noodles become coated in the creamy chicken broth.
Then cover the crockpot and set it to HIGH.
Cook for approximately 30 additional minutes, or until the noodles become tender.
Different egg noodles can cook at slightly different speeds. Therefore, start checking them as you approach the end of the cooking time.
As the noodles soften, they absorb some of the seasoned broth and cream. Consequently, Crockpot Chicken and Noodles develops a thicker, creamier consistency without requiring a separate sauce.
Getting the Best Creamy Texture
Keep the Noodles Tender
The timing of the noodles makes an important difference in the finished dish.
Chicken breasts need several hours in the slow cooker. Egg noodles need only a fraction of that time.
Therefore, add the noodles only after the chicken becomes tender and you have shredded it.
Once you add them, keep the crockpot on HIGH and cook for about 30 minutes.
Check the noodles near the end.
They should become tender and coated in sauce while still holding their shape.
Once the noodles reach the texture you prefer, turn off the slow cooker.
This method gives Crockpot Chicken and Noodles its comforting texture while preventing the pasta from spending the entire day cooking.
Finish the Creamy Sauce
Give the finished chicken and noodles a gentle but thorough stir.
This final mixing distributes the shredded chicken and creamy sauce throughout the noodles.
Next, taste the dish.
Add more salt or black pepper if necessary.
The noodles continue absorbing moisture as they sit. Therefore, the sauce may become thicker after you turn off the crockpot.
For the creamiest consistency, serve Crockpot Chicken and Noodles shortly after the noodles become tender.
If the mixture becomes thicker than you prefer, you can loosen it with a small splash of warm chicken broth.
Stir gently and serve immediately.
Serving and Storing Crockpot Chicken and Noodles
Serve a Cozy Family Dinner
Spoon Crockpot Chicken and Noodles into bowls or onto dinner plates while warm.
The chicken, noodles, and creamy sauce make a filling meal on their own.
However, simple vegetable sides complement the rich dish particularly well.
Try serving it with green beans, broccoli, peas, carrots, or a crisp salad.
Warm dinner rolls can also accompany the meal if you want an especially hearty dinner.
A little freshly ground black pepper makes a simple finishing touch without changing the basic character of the recipe.
With approximately four servings, this recipe works especially well for a small family meal.
Store and Reheat Leftovers
Allow leftover Crockpot Chicken and Noodles to cool before transferring it to a covered container.
Keep in mind that the noodles continue absorbing sauce during storage.
Therefore, refrigerated leftovers will probably have a thicker consistency than the freshly cooked dish.
When reheating, add a small splash of chicken broth or cream if needed.
Heat gently and stir occasionally until the chicken and noodles become warm throughout.
Avoid excessive reheating because prolonged cooking can make the egg noodles softer.
Finally, taste the reheated dish and adjust the salt and black pepper before serving.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup heavy cream
- 12 ounces egg noodles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Pour the chicken broth and heavy cream over the chicken.
- Sprinkle with garlic powder, onion powder, salt, and black pepper.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the chicken becomes tender.
- Shred the chicken directly in the crockpot using two forks.
- Stir the shredded chicken into the creamy cooking liquid.
- Add the egg noodles and stir gently until they become coated in the creamy broth.
- Cover and cook on HIGH for approximately 30 additional minutes, or until the noodles become tender.
- Stir well, adjust the salt and black pepper to taste, and serve warm.
Frequently Asked Questions
Can I add uncooked noodles directly to Crockpot Chicken and Noodles?
Yes. Add the 12 ounces of uncooked egg noodles after the chicken has finished cooking and has been shredded. Cook the noodles on HIGH for approximately 30 minutes.
Can I make Crockpot Chicken and Noodles on HIGH?
Yes. Cook the chicken on HIGH for 3 to 4 hours instead of LOW for 6 to 8 hours. Afterward, shred the chicken and cook the noodles on HIGH for about 30 minutes.
Why do I add the noodles near the end?
Egg noodles cook much faster than chicken breasts. Adding them during the final stage allows them to become tender without spending several hours in the slow cooker.
What can I serve with chicken and noodles?
Green beans, broccoli, peas, carrots, salad, or warm dinner rolls all pair nicely with the creamy chicken and noodles.
What should I do if the sauce gets too thick?
The noodles naturally absorb liquid as they sit. If Crockpot Chicken and Noodles becomes thicker than you prefer, stir in a small splash of warm chicken broth until the consistency loosens.
Conclusion
Crockpot Chicken and Noodles turns a short ingredient list into an easy, creamy family dinner.
Chicken breasts slowly cook with chicken broth, heavy cream, garlic powder, onion powder, salt, and black pepper. Once tender, the chicken shreds easily and goes right back into the creamy cooking liquid.
Then the egg noodles cook directly in the crockpot for about 30 minutes. As they soften, they absorb the savory broth and become coated in the creamy sauce.
With approximately 15 minutes of preparation and four servings, Crockpot Chicken and Noodles makes a convenient choice when you want a warm, satisfying slow cooker dinner without complicated preparation.
