Crockpot Chicken & Noodles
If you’re looking for an easy, affordable dinner that practically cooks itself, this Crockpot Chicken and Noodles recipe is about to become a family favorite! With just 10 minutes of prep, the slow cooker does all the work while you get on with your day.
Looking for more cozy crockpot dinners? Try my crockpot bbq pulled chicken & crockpot American goulash next!
What you’ll love about this recipe:
Ingredients You’ll Need

- 2 lbs boneless skinless chicken breasts (3-4 large breasts)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 (10.5 oz) cans cream of chicken soup
- 3 ½ cups chicken broth, more if needed
- ½ cup (1 stick) butter
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- 16 oz dried homestyle egg noodles
- Chopped parsley, for topping
Ingredients & Substitutions
You can make this with chicken thighs or turkey breast or tenderloins. Cooked and shredded rotisserie chicken can be used also, just lower the cooking time as you will not be cooking the chicken.
Cream of mushroom soup, cream of celery soup, cream of onion, or cream of chicken with herbs can be used.
You can add celery, carrots, peas, or corn or even use a couple cups of frozen mixed vegetables.
Step by Step Instructions


STEP ONE – Place chicken breasts into the Crockpot.
STEP TWO – Add onions, garlic, cream of chicken soup, and chicken broth.
STEP THREE – Top with butter and seasonings.


STEP FOUR -Cover and cook on low for 4-5 hours or high for 2 1/2-3 hours, until chicken is tender and easily shreds with two forks.
STEP FIVE – Remove chicken breasts and shred. Return to the Crockpot along with the dried homestyle noodles. Stir to combine. Cover and cook for an additional 30 minutes, or until the noodles are tender.
STEP SIX – Top with chopped parsley.

Storage & Reheating Instructions
Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through. You may need to add a little more broth as the noodles will have soaked a lot of it up.
Slow Cooker Chicken & Noodles
- Total Time: 4 hours 40 minutes
- Yield: 6 to 8 servings
Ingredients
2 lbs boneless skinless chicken breasts (3–4 large breasts)
1 onion, diced
3 cloves garlic, minced
2 (10.5 oz) cans cream of chicken soup
3 1/2 cups chicken broth, more if needed
1/2 cup (1 stick) butter
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon garlic powder
Salt and pepper, to taste
16 oz dried homestyle egg noodles
Chopped parsley, for topping
Instructions
- Place chicken breasts into the Crockpot.
- Add onions, garlic, cream of chicken soup, and chicken broth.
- Top with butter and seasonings.
- Cover and cook on low for 4-5 hours or high for 2 1/2-3 hours, until chicken is tender and easily shreds with two forks.
- Remove chicken breasts and shred. Return to the Crockpot along with the dried homestyle noodles. Stir to combine.
- Cover and cook for an additional 30 minutes, or until the noodles are tender.Top with chopped parsley.
Notes
Storage Instructions: Store leftovers in the fridge for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours, 30 minutes
- Category: Easy Dinner Recipes, slow cooker
- Method: Slow Cooker/Crockpot






