Crock Pot Chicken and Noodles

This Crock Pot Chicken and Noodles recipe is a family favorite and always my go to when my mind is blank on meal ideas.  It’s super easy and loved by everyone!

Crock Pot Chicken and Noodles

Crockpot chicken and noodles offer a comforting and flavorful meal with minimal effort, definitely a top priority for me! The slow cooking process allows the chicken to become tender and infused with the rich taste of the broth. As the noodles absorb all the broth and chicken essence (that’s a thing, I swear), this dish becomes a hearty and satisfying option for any day of the week.

Its simplicity makes it a go-to for busy individuals needing a delicious homemade meal, and it is also perfect for special occasions. It is for sure a comforting and nostalgic food, reminiscent of home-cooked meals by Mom and Grandma.

Gather Your Ingredients

Grab your trusty crockpot or slow cooker, and let’s get this easy dump-and-go meal started.

• 3-4 boneless chicken breasts – thawed or frozen, both work
• 1 can Cream of Chicken
• 1 stick of butter (cut into slices)
• 4 cups chicken broth
• 24-ounce package of frozen noodles
• Salt and Pepper to taste

How To Make Crock Pot Chicken and Noodles

1. Place chicken breasts at the bottom of the crock pot in a single layer (you can use either frozen or thawed – cooking times will vary)
2. Spread the Cream of Chicken over the chicken breasts and lay the slices of butter on top of that.
3. Pour the chicken broth into your slow cooker. If you are using bullion or Better Than Boullion, mix it first together, then pour over the chicken, soup, and butter.
4. Cover and cook on high for a total cooking time of 4-5 hours or low for 7-8 (the longer times if you are using frozen chicken breasts).
5. About 1-2 hours before serving, stir in the frozen noodles and continue cooking.
6. When ready to serve, the chicken should shred easily using a couple of forks

Tips, Tricks, Comments and Questions

Frozen or Thawed Chicken

This recipe allows you to use either. I’m not a good meal planner, so I most often use frozen; just beware that cooking times will be a little longer. Chicken is done at 165 degrees, with no visible pink in the thickest part of the breast, and shreds easily.

Frozen or Dry Noodles

The choice between using frozen noodles and dry noodles in this recipe is completely your choice. We use both in this house for different recipes. I almost always use frozen for this recipe. If you choose dry noodles the cooking time will change so be sure to note that.

Boullion, Stock, and Broth

The terms boullion, stock, and broth are often used interchangeably, but there are subtle differences in their preparation, ingredients, and uses. I’ll give you a rough difference, but I almost always use Better Than Boullion because it is convenient, takes less room to store, and always gives me the flavor I am looking for.

Boullion typically comes in the form of cubes, granules, or powder. It’s a concentrated flavoring agent made by dehydrating broth and often contains salt and seasoning. Better Than Boullion fits into this category but is a concentrated paste, not a dry base.

Stock is made by simmering bones, vegetables, aromatics, and seasonings in water. The solids are strained out, leaving a rich, flavorful liquid.

Broth, while similar to stock but has a shorter cooking time. It is often made with meat (rather than bones) and may or may not include vegetables, herbs, and seasonings. Broth is normally lighter in flavor compared to stock.

If you are looking for another easy crock pot noodle recipe, be sure to check out my Beef and Noodles!

If you can’t get enough chicken and noodles, try my Instant Pot Chicken And Noodles or my Homemade Chicken Noodle Soup!

Like these chicken and noodles you’ll love these other recipes as well, I promise:

Instant Pot Chicken And Noodles

Homemade Chicken Noodle Soup

 

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