Crockpot Chicken and Noodles: Easy Creamy Slow Cooker Dinner

Crockpot Chicken and Noodles is a comforting family dinner made with tender shredded chicken, soft egg noodles, and a rich, creamy sauce. The recipe uses only a few simple ingredients, requires about 15 minutes of preparation, and lets the slow cooker handle nearly all the work.

Boneless, skinless chicken breasts cook slowly in chicken broth and heavy cream with garlic powder, onion powder, salt, and black pepper. Once the chicken becomes tender, you shred it directly in the crockpot. Then you add the egg noodles for the final 30 minutes.

The result is a warm Crockpot Chicken and Noodles dinner with plenty of chicken and tender noodles coated in creamy sauce. You can serve it straight from the slow cooker for an easy meal on busy days.

I keep recipes like this close whenever the week gets especially busy. There is something convenient about putting dinner in the crockpot early and knowing that most of the work is already finished. When I come back later, the chicken is tender enough to pull apart with two forks. I stir it directly into the creamy cooking liquid, then add the noodles. That last half hour is my favorite part because the noodles soften while soaking up the savory sauce. Once everything gets one final stir, the meal feels much more comforting and substantial than the short ingredient list might suggest.

Preparing the Chicken and Creamy Sauce

Arrange and Season the Chicken

Start with 2 pounds boneless, skinless chicken breasts.

Place the chicken in the bottom of your crockpot. Arrange the breasts in a relatively even layer so the cooking liquid can surround them.

Next, pour 1 cup chicken broth over the chicken.

Add 1 cup heavy cream.

These two ingredients create the cooking liquid for Crockpot Chicken and Noodles. The chicken broth provides the savory base, while the heavy cream gives the finished dish its rich texture.

Sprinkle 1 teaspoon garlic powder and 1 teaspoon onion powder over the chicken.

Then season with salt and black pepper to taste.

Because you can adjust the seasoning before serving, start with a moderate amount. You can always add more later.

Once you’ve added everything, cover the crockpot.

Cook the Chicken Until Tender

Cook the chicken on LOW for 6 to 8 hours.

Alternatively, cook it on HIGH for 3 to 4 hours.

The chicken slowly cooks in the broth and cream while the garlic powder, onion powder, salt, and pepper season the cooking liquid.

Keep the lid closed during most of the cooking period. That allows the crockpot to maintain steady heat.

Once the cooking time ends, check the chicken.

It should become tender enough to shred easily.

At this stage, the sauce may look thinner than you expect. However, the egg noodles will absorb some of that liquid during the final cooking period.

Therefore, you don’t need to thicken the sauce before moving to the next step.

Shredding the Chicken and Cooking the Noodles

Shred the Chicken in the Crockpot

Once the chicken becomes tender, use two forks to shred it directly in the crockpot.

Pull the breasts into smaller bite-sized pieces.

Then stir the shredded chicken into the broth and heavy cream mixture.

Shredding the chicken directly in the cooking liquid keeps preparation simple. More importantly, the smaller pieces become thoroughly coated with the creamy sauce.

If shredding inside your crockpot feels awkward, you can transfer the chicken to a plate first. Shred it there, then return all the meat to the crockpot.

Give the mixture a gentle stir before adding the noodles.

At this point, Crockpot Chicken and Noodles should have plenty of tender shredded chicken distributed throughout the creamy liquid.

Add the Egg Noodles

Measure 12 ounces egg noodles.

Add the uncooked noodles directly to the shredded chicken and sauce.

Stir gently so the noodles become coated in the cooking liquid.

Next, cover the crockpot and set it to HIGH.

Cook for another 30 minutes, or until the noodles become tender.

Because different egg noodles can vary slightly in thickness, check their texture near the end.

The noodles will absorb some of the chicken broth and cream while they cook. As a result, the sauce naturally becomes thicker and coats the noodles more thoroughly.

Once the noodles become tender, Crockpot Chicken and Noodles is nearly ready to serve.

Creating a Creamy and Comforting Texture

Watch the Noodles Near the End

Chicken breasts need several hours in the slow cooker. Egg noodles need considerably less time.

Therefore, the recipe adds the noodles only after the chicken has finished its long cooking period.

Cook the noodles on HIGH for approximately 30 minutes.

Check them near the end rather than automatically extending the cooking time. You want tender noodles that still hold their shape.

Meanwhile, the noodles absorb some of the creamy cooking liquid.

This process creates the characteristic texture of Crockpot Chicken and Noodles without requiring another sauce or separate pasta pot.

Once the noodles reach your preferred tenderness, turn off the slow cooker.

Then give everything a gentle stir.

Taste and Adjust the Seasoning

Taste the finished chicken and noodles before serving.

If necessary, add more salt.

You can also add extra black pepper if you prefer a stronger pepper flavor.

Stir gently after making any seasoning adjustments so they distribute throughout the dish.

Keep in mind that the sauce can continue thickening as the noodles sit in the warm crockpot.

Therefore, Crockpot Chicken and Noodles has its creamiest consistency when served soon after the noodles finish cooking.

If the sauce becomes thicker than you prefer, a small splash of warm chicken broth can loosen it.

Add only a little at a time, stir, and check the consistency before adding more.

Serving and Storing Crockpot Chicken and Noodles

Turn It Into a Family Dinner

Serve Crockpot Chicken and Noodles warm directly from the slow cooker.

Spoon the creamy noodles into bowls or onto plates, making sure each serving includes plenty of shredded chicken.

The dish already combines chicken and noodles, so it can stand alone as a filling dinner.

However, vegetables make easy side dishes.

Try green beans, broccoli, carrots, peas, or a simple salad.

You can also serve warm rolls alongside the noodles for an especially hearty meal.

This recipe makes approximately four servings, so it works nicely for a smaller family dinner.

Save and Reheat Leftovers

Allow any leftovers to cool before transferring them to covered containers.

During storage, the egg noodles will continue absorbing some of the creamy sauce. Therefore, leftovers will usually become thicker.

When reheating, add a small amount of chicken broth or heavy cream if the noodles seem dry.

Heat the chicken and noodles gently, stirring occasionally.

Avoid prolonged reheating because the noodles can become increasingly soft.

Once everything becomes hot, taste the dish and adjust the seasoning again if necessary.

Serve the reheated Crockpot Chicken and Noodles immediately for the best creamy texture.

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

1. Place the chicken breasts in the bottom of the crockpot.
2. Pour the chicken broth and heavy cream over the chicken.
3. Sprinkle with garlic powder, onion powder, salt, and black pepper.
4. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
5. Once tender, shred the chicken directly in the crockpot using two forks.
6. Stir the shredded chicken into the creamy cooking liquid.
7. Add the egg noodles and gently stir until coated in the sauce.
8. Cover and cook on HIGH for another 30 minutes, or until the noodles become tender.
9. Taste, adjust the salt and black pepper as needed, stir gently, and serve warm.

Frequently Asked Questions

Can I put uncooked noodles directly into Crockpot Chicken and Noodles?

Yes. Add the uncooked egg noodles after the chicken has finished cooking and you have shredded it. Cook them directly in the creamy sauce on HIGH for approximately 30 minutes.

Can I cook Crockpot Chicken and Noodles on HIGH?

Yes. Cook the chicken on HIGH for 3 to 4 hours. Alternatively, use LOW for 6 to 8 hours. Afterward, shred the chicken and cook the noodles on HIGH for another 30 minutes.

Why do the egg noodles go in near the end?

Egg noodles cook much faster than chicken breasts. Adding them during the final 30 minutes gives them time to become tender without spending the entire cooking period in the crockpot.

What can I serve with chicken and noodles?

Green beans, broccoli, carrots, peas, salad, and warm rolls all complement the creamy chicken and noodles.

What can I do if the sauce becomes too thick?

Add a small splash of warm chicken broth and gently stir. Continue adding a little broth at a time until the sauce reaches your preferred consistency.

Conclusion

Crockpot Chicken and Noodles makes a warm and comforting dinner with very little hands-on preparation.

The chicken slowly cooks in chicken broth and heavy cream seasoned with garlic powder, onion powder, salt, and black pepper. Once tender, you shred the chicken directly into the creamy cooking liquid.

Then the egg noodles cook for approximately 30 minutes. As they soften, they absorb some of the flavorful sauce and create the creamy texture that makes this dinner so satisfying.

With about 15 minutes of preparation, four servings, and flexible LOW or HIGH cooking options, Crockpot Chicken and Noodles is an easy choice when you want a simple slow cooker dinner for a busy day.