Crockpot Chicken and Noodles
Crockpot Chicken and Noodles – a comforting, home cooked meal made right in your slow cooker. Creamy noodles and juicy chicken are cooked in a savory sauce for a meal the whole family will love!
Hey there, y’all. I know it’s been been awhile since my last recipe post, and I apologize for that. Even though I’ve been feeling better sickness-wise over the past couple of months, my energy level has seriously tanked.
This pregnancy has truly thrown me for a loop and I am in countdown to baby-time! I’ve got roughly seven weeks to go and could not be more ready to meet our little guy!
Something that has been helping, at least where meal times are concerned, has been my trusty crockpot.
I’ve been making a lot of our slow cooker favorites, including Cheesy Crockpot Tortellini, Cilantro Lime Chicken Tacos, and Loaded Potato Soup.
I have gotten so achey and uncomfortable over the past few weeks, and my feet and back throb by the end of the day.
Standing over the stove making dinner feels like torture on my sore body, so being able to throw everything I need to make this Crockpot Chicken and Noodles into the slow cooker at the beginning of the day has been a lifesaver.
These Crockpot Chicken and Noodles are a family favorite and I’ve been making it for awhile now.
I use the same spices in it that I do for my Slow Cooker Chicken and Dumplings, and it creates a deliciously savory sauce for the chicken and noodles to cook in.
My kids devour this one, and it tastes SO good as leftovers the next day, too.
We usually eat this with either a salad or some roasted veggies like broccoli or asparagus. There are never any complaints at the table when I make this!
Now, this recipe does use cream of chicken soup. While I know not everyone is crazy about cream soups these days, I actually have a brand that I really like and that doesn’t contain a lot of junk in the ingredients list.
If you’ve never tried the Organic Cream of Chicken Soup from Pacific Foods, it’s really good stuff! It has great flavor and I feel a lot better about the ingredients, too.
I like to use it in my Slow Cooker Chicken and Dumplings recipe, too, and also in Slow Cooker Loaded Potato Soup.
Recipe: Crockpot Chicken and Noodles
Ingredients
- 1 1/2- 2 pounds boneless, skinless chicken breasts
- 2 cans (or boxes) cream of chicken soup, 10.5 oz each, (don't add water)
- 1-2 tsp dried parsley
- ½ tsp seasoned salt
- ¼ tsp poultry seasoning
- ¼ tsp garlic powder
- 1/2 stick butter,, sliced
- 3 1/2 cups chicken broth
- 8 oz. egg noodles,, uncooked
Instructions
- Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices. Add butter slices to the top, and pour in the chicken broth.
- Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the pot and shred into large chunks with two forks.
- Add the shredded chicken back to the pot along with the dry egg noodles and stir. Continue cooking for 30-45 minutes, until noodles are tender. Enjoy!
If you like this Crockpot Chicken and Noodles, then you might also like:
Slow Cooker Cilantro Lime Chicken Tacos
I am making this for the first time and choosing to use Campbell’s cream of mushroom only for conscience. ( I already have a bunch in my pantry). I cannot see the picture very well and it says two cans. Is it two cans of the regular size or two cans of the family size? A family size van is 22.6 ounces and a regular size can is about half that. Am I correct in assuming it is a normal size can? Can I just use one family size cream of mushroom in the recipe or is it supposed to be two family size? I don’t cook a lot of recipes most everything I cook is learned from my mother or my husband’s family. When following a recipe do you always go by the normal size unless otherwise stated or family size? My Sister in law’s fiancé is coming for dinner tonight and I am really excited to make this. Also can Adobe season salt be used or is McCormick seasoned salt better?
Hi Heather! It’s two regular size cans, 10.5 oz each. And usually I go with the regular sizes if a recipe doesn’t state that. I’ll update this one with sizes! And you can use whatever salt you prefer! I haven’t tried Adobe salt before though myself.
So you don’t cook the eggs noodles before putting on there?
Hi Holly! No they go in dry and then finish cooking in the pot.
Hi Ashlyn, should the cooking time of the egg noodles be part of the over all cooking time or am I adding an additional 30-45 mins to the 3-4 hours on high?
Hi Jodi, you’re adding on extra time for the noodles.
Is it okay to use regular pasta instead of the egg noodles?
Hi Chrissy, I haven’t tried it like before. Let me know if you do and how it turns out!
This is a very delicious recipe! So easy, and I have most of this on hand usually! I did accidentally use a whole stick of butter (I thought it said 1/2 cup! ) so I’m sure that contributed to how good it was, but still the sauce and the seasonings in this are delicious! Will definitely become a standard in our rotation!
So glad to hear that, Kristi!
I just made this. It’s delicious, but you don’t need all that butter. Next time I’ll only use 2 slices, plus I used low sodium broth. Don’t need so much butter.
This sounds so delicious. We are trying to eat a lower fat and lower sodium diet. If I boiled the noodles separately, could I cut back on the soup and broth? Also, could I use extra virgin olive oil in place of the butter for a healthier fat? If I substituted the olive oil, how much would you recommend? Thanks.
Hi Lisa, I think you could reduce the broth by about a cup or cup and a half. The soups add to the gravy/sauce that the chicken makes so I don’t know about reducing those. And, you could just leave the butter out completely if you’d rather do that! The butter makes the sauce richer, but I’d just leave it out instead of adding olive oil in its place. Hope you enjoy it!!
Hello! I am trying this recipe right now as I type up this post. I myself do not like all the extra sodium, so I buy unsalted butter and low sodium chicken broth followed by low sodium cream of chicken soup. (I do purchase salt-free seasonings.
As a side-note, I do get told that my food can be “unflavorable” due to that I just do not like all that extra sodium. In fact, I do not add salt to anything. So I do have salt etc on the side for those who feel as though my food needs more “seasoning” etc.
Try mrs. Dash. Lots of flavor I use it on everything. Great in scrambled eggs, mix with eggs and milk before cooking. I only use the original but it comes with other flavors. A great salt substitute
Hi just a note,I really despise chicken ,but my daughter went shopping .I usually don’t go shopping because I’ve had nine Strokes so I just stayed home. But because she bought a bunch of chicken breast she’s missed you pee but it’s okay. So I looked on Pinterest and I found this great looking chicken and noodles recipe I had a can of cream of chicken with mushroom soup Andy and a can of cream of chicken so I use both those cans my crockpot was not big enough for our family but I will be getting a bigger one now. I used it stove top cast iron kettle started it at 10 a.m. on a electric stove my husband help me dice up to meet there are large chicken breasts also you slice them in half made double the amount but half away and I stopped the pieces for the dinner. We then Brown the meat in the butter and added the soups and all the spices. at this time we now boil it all together a rolling boil big boil. Then we took and put it on very low until 5 p.m. I then added corn and string beans and broccoli.simered it. for another half hour and then finally we put the noodles in it is it did thicken very nicely I have to say for not a chicken lover it was a wonderful meal yes I would remake it.
Wonderful Darlene! So glad to hear this worked out well for y’all!
I was concerned about the 50% sodium in the crockpot chicken & noodles receipe, I really would like to try it.
If you’re concerned with sodium, you can use reduced sodium chicken broth and reduced sodium chicken soup and that will cut it down!
You could use Greek yogurt to replace butter and it would be significantly healthier
Just made this recipe for the first time and my husband and I absolutely loved it! Ironically we decided to try it on one of the hottest days of the year! Thank goodness for air conditioning. We can only imagine how good it will take when the weather turns cold and ugly. We were wondering about serving sizes as well. If the recipe does actually serve 8, we determined a serving is one (slightly heaping) cup. Since both of us are using My Fitness Pal and watching our calories, we were thrilled that one serving was only about 350 calories. I did help to cut that down some by using fat free cream of chicken soup (our store was out of the soup you recommended but I will keep looking) and reduced the sodium using unsalted butter. I do not think the flavor suffered at all, it was great! My husband was wondering if you had a steak soup-equivalent recipe. He fell in love with Lone Star’s Steak Soup and we have not found a comparable recipe. Unfortunately the restaurant closed up in our area. Maybe you can help…
Hi Melissa! I hate when a restaurant has a recipe that you love and then they close down or take it off the menu! Olive Garden had a dish I loved a few years back that they don’t have on their menu anymore and I’m still upset about it, haha. I wish I had a good steak soup recipe for you, but I’m so sorry to say that I’ve only made that once before and I don’t remember the one I made being all that great. I might have to try making one this fall and if it comes out well I’ll email you and let you know. I’ve never tried the kind from Lone Star though so I wouldn’t know what to compare it to! Wish I had a better answer for you! I’m so glad y’all liked the Chicken and Noodles though!
Hello! If I double, would I need to double the time as well? Txs!
Hi Marcy! I don’t think you’ll need to double the time! You should be fine. 🙂
Txs much-)
Could this be made in an IP?
Hi, yes I’m sure it can! I haven’t tested it out yet though so I can’t give you exact specifications.
I made this yesterday for my husband and I. We finished it up at lunch today. One word, delicious! I didn’t have poultry seasoning so I substituted All Spice. This is a winner and will go on our regular menu. My husband was very happy with this dish! Thanks for sharing!
Glad y’all enjoyed it, Angela!
I made this Sunday for my 88 year old father and myself and we’re having leftovers tonight. Tastes just as good as the first time. I added sliced carrots the last hour of cooking and frozen peas the last 1/2 hour. I also used mafalda pasta, as I didn’t have egg noodles. It was very appealing to the eye. I plan on doubling it next time so I’ll have enough for my nephew to take some to work. Thank you for such an easy and delicious recipe.
So glad to hear y’all enjoyed it, Amy! Thanks for letting me know!
Ive made this twice now and its very good. The only issue is that the noodles get too soft. Am i doing something wrong? Maybe wrong egg noodles? I’m following directly as said.
Hi Hilary! Try reducing the amount of time that you leave the noodles in to cook if they’re getting too soft. Maybe check them at 20 minutes to see if they’re all the way cooked.
I made this tonight – it was really good!
I halved the recipe.
I used canned cream of chicken and macaroni noodles because that’s what I had.
I added frozen veggies (peas, carrots and green beans) when I added the noodles.
So glad you enjoyed it, Wendy!!
This is one of my Mom’s favorite meals. It’s awesome!! I’ve made it probably 4 times in the last 2 months. Tonight we are having it again but this time I added frozen peas when I added the noodles. It looks awesome and can’t wait for supper time! Thank you for a great recipe!!
So glad y’all are enjoying the recipe!!
This looks so good! Would it overcook it all if it was left on low for 8-9 hours before adding in noodles? I’m at work all day and am gone for that long so wondering because I’d love to try this!
Hi Amy, I think it should be ok! Maybe try using frozen chicken breasts, too, since you’ll be cooking it longer.
If I use thawed chicken, how long will this take to cook on high?
Hi Valerie, 4 hours should be sufficient!
Just finished eating them with my husband. He said they were the best he had ever had. Great recipe. It seemed i had just a bit too much juice so may leave off that half cup of broth next time but it was fantastic! Cooked the recipe exactly as stated…no tweaking
So glad to hear that, Hilary! Glad y’all are enjoying it!