Crock Pot Chicken and Noodles (+Video)

This recipe for Crock Pot Chicken and Noodles is pure comfort food. Egg noodles and seasoned chicken breast in a delicious, creamy broth!


I’ll admit, this won’t be the prettiest meal you ever did make, but I can guarantee that it is delicious, comforting and filling! This Crock Pot Chicken and Noodles is a simple, humble recipe that is pure comfort in a bowl. The leftovers heat up well and it is best served with some crusty bread to dip into the broth or maybe with a side salad.

closeup view of a large white serving bowl filled with chicken and noodles with a glass of iced tea with lemon in the background.


What can I serve with chicken and noodles?

I will usually serve this with a side salad or some steamed vegetables. Or sometimes we just eat it with some Butter Biscuits.

Can I use chicken thighs instead of chicken breasts?

Yes, you certainly can.

What kind of egg noodles should I use?

I usually get a wide egg noodle but you can use pretty much any egg noodle you enjoy. No yolk egg noodles work fine here too. Most egg noodles come in a 12 ounce bag – you’ll just need about ¾ of the bag for this recipe. Just be careful if you purchase the flat, Amish-style dry egg noodles. They soak up more liquid than a traditional egg noodle so you’ll need more chicken broth.

What if I don’t like cream of chicken soup?

You can really use any cream soup you think might work with the flavors in this. Cream of mushroom or even cream of onion would work with this.

How do you store leftovers?

Leftovers can be stored in a lidded container in the refrigerator for up to 2 days. Keep in mind that the noodles continue to soak up the liquid so the mixture will be thicker than when you first made it. You can always thin it out with a bit more chicken broth if you prefer. I don’t recommend freezing leftovers.

a white bowl filled with shredded chicken and egg noodles with a slow cooker in the background.


  • boneless, skinless chicken breasts
  • cream of chicken soup (with herbs)
  • salt and pepper
  • poultry seasoning
  • garlic powder
  • onion powder
  • salted butter
  • chicken broth (or make your own)
  • medium egg noodles
boneless, skinless chicken breasts, cream of chicken soup, salt, pepper, poultry seasoning, garlic powder, onion powder, salted butter, chicken broth, medium egg noodles, dried parsley.


Place chicken breasts in the bottom of a 5-6 quart oval crockpot, then top with the cream of chicken soup.

chicken breasts with cream of chicken soup spread on top in an oval black slow cooker.

Sprinkle salt, pepper, poultry seasoning, garlic powder and onion powder on top. Then top with butter slices.

butter slices placed on top of cream of chicken soup.

Next, pour in the chicken broth.

slices of butter shown with chicken and chicken broth in oval slow cooker.

Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the pot and shred into chunks with two forks (do not remove any liquid from the pot.)

shredded chicken in a clear bowl.

Add the shredded chicken back to the pot along with the dry egg noodles and stir.

shredded chicken and egg noodles put into slow cooker.

Cover and continue cooking for 30-45 minutes, until noodles are tender. If necessary, add additional chicken broth to thin out the mixture. Serve and top with dried parsley (optional).

a wooden spoon scooping up some chicken and noodles out of the slow cooker.


Originally published: September 2020
Updated & republished: January 2023

Crock Pot Chicken and Noodles recipe.

Crock Pot Chicken and Noodles (+Video)

This recipe for Crock Pot Chicken and Noodles is pure comfort food. Egg noodles and seasoned chicken breast in a delicious, creamy broth!


Courses: Main course

Cuisine: American

Keyword: Chicken and Noodles, Crock Pot Chicken and Noodles, Slow Cooker Chicken and Noodles

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 8

Calories: 233kcal

Author: Brandie @ The Country Cook

Prevent your screen from going dark



  • Most egg noodles come in a 12 ounce bag – you’ll need about ¾ of the bag for this recipe.
  • Chicken thighs can be substituted for chicken breast.
  • Use less chicken if you prefer.
  • If your chicken breasts are large, just use 3 in this recipe.
  • The no-yolk noodles can be used in place of the egg noodles
  • Feel free to switch up the cream soup in this. One can could be cream of chicken and the other could be cream of celery to change the flavor profile.


Calories: 233kcal | Carbohydrates: 21g | Protein: 17g | Dish: 9g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 646mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values ​​are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Leave a Comment