Chicken and noodles crockpot recipes are having a moment, and for good reason.
You know what’s wild? The best chicken and noodles I’ve ever made happened while I was literally doing nothing. I tossed everything in the crockpot, went about my day, and came home to the kind of dinner that makes you want to crawl under a blanket and forget the world exists.
The chicken falls apart at the slightest touch. The noodles soak up all that savory broth. And your house? It smells like someone’s grandmother has been cooking all day.
This chicken and noodles crockpot recipe is pure comfort in a bowl, and you barely have to lift a finger.
Why This Chicken and Noodles Crockpot Recipe Works
Here’s what makes this different from every other recipe out there:
| Feature | Why It Matters |
|---|---|
| Hands-off cooking | 6-7 hours on low while you work, run errands, or binge Netflix |
| One-pot meal | Everything cooks in the crockpot – zero extra dishes |
| Freezer-friendly | Make a double batch and freeze half for later |
| Budget-friendly | Basic ingredients you probably already have |
| Family-approved | Even picky eaters love this one |
The secret? Adding the noodles at the end instead of cooking them for hours. This keeps them perfectly tender instead of turning into mush.
What You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts (or thighs if you want extra juicy)
- 4 cups chicken broth (low sodium works best)
- 1 cup water
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the Noodles:
- 12 oz egg noodles (the wide ones work amazing here)
- 2 tbsp butter
- 1/4 cup heavy cream (optional, but it makes everything ridiculously creamy)
- Fresh parsley for garnish
Tools You’ll Need:
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
- Fork (for shredding the chicken)
Pro Tips for Perfect Chicken and Noodles Crockpot Every Time
1. Don’t skip the searing step (if you have 5 extra minutes)
I know this is a chicken and noodles crockpot recipe and the whole point is easy, but trust me on this.
If you have time, quickly sear your chicken in a hot pan for 2-3 minutes per side before tossing it in the crockpot. You’ll get deeper flavor and a richer color to your broth.
Running late? Skip it. The recipe still works beautifully.
2. Add noodles in the last 30 minutes
Critical Tip: If you dump the noodles in at the beginning, you’ll end up with mushy, bloated pasta that’s absorbed all your broth. Add them during the final 30 minutes of cooking and they’ll be perfectly tender without turning into paste.
3. Use chicken thighs for maximum flavor
Chicken breasts work fine, but thighs stay juicier and add more richness to the broth. They’re also harder to overcook, which is perfect for crockpot cooking where timing can be a little flexible.
4. Save some broth before adding noodles
Here’s a trick I learned the hard way: scoop out about a cup of broth before you add the noodles.
If your dish ends up too thick after the noodles cook, you can thin it back out. Noodles are broth vampires and will drink up more liquid than you expect.
5. Shred the chicken right in the pot
Don’t bother transferring the chicken to a cutting board. Just use two forks and shred it directly in the crockpot. It saves dishes and the chicken will soak up all those flavors immediately.
Chicken and Noodles Crockpot Substitutions and Variations
Protein Swaps:
- Turkey instead of chicken (use leftover Thanksgiving turkey for next-level results)
- Rotisserie chicken (add it shredded in the last hour of cooking)
- Bone-in chicken pieces (they add more flavor but you’ll need to remove bones before serving)
Noodle Alternatives:
- Rice instead of noodles (add 1 cup uncooked rice in the last hour)
- Homemade dumplings (drop them on top during the last 45 minutes)
- Gluten-free pasta (works great, just watch the cooking time)
- Cauliflower rice for a low-carb version
Flavor Boosters:
- A splash of white wine (add at the beginning for depth)
- Lemon juice and zest (stir in right before serving for brightness)
- A parmesan rind (toss it in with the broth, remove before serving)
- Fresh dill instead of parsley (gives it a totally different vibe)
Veggie Add-Ins:
- Mushrooms (sauté them first for better texture)
- Peas (frozen work fine, add in the last 15 minutes)
- Corn (sweet corn adds a nice pop of sweetness)
- Spinach or kale (stir in at the end until just wilted)
Make Ahead Tips
You can prep everything the night before.
Chop your veggies, measure your spices, and keep them in the fridge. In the morning, dump everything in the crockpot (except the noodles and cream) and turn it on before you leave for work.
If you want to fully cook it ahead, make the whole chicken and noodles crockpot recipe but stop before adding the noodles. Store the chicken and broth in the fridge for up to 3 days.
When you’re ready to eat, reheat on the stove, add fresh noodles, and you’re good to go.
How to Make Chicken and Noodles Crockpot
Step 1: Prep Your Ingredients
Dice your onion, chop your celery into roughly half-inch pieces, and slice your carrots into rounds.
Mince the garlic (or use a garlic press if you’re feeling lazy). Get everything ready before you start because once you turn on that crockpot, you’re basically done.
Step 2: Layer Everything in the Crockpot
Start with your veggies at the bottom. Add the onion, carrots, celery, and garlic.
Place your chicken breasts on top of the vegetables. This helps the chicken stay moist while it cooks.
Step 3: Add Your Liquids and Seasonings
Pour in the chicken broth and water. Drop in the bay leaves.
Sprinkle the thyme, parsley, black pepper, salt, garlic powder, and onion powder over everything. Give it a gentle stir to distribute the seasonings, but don’t stress about mixing it perfectly.
Step 4: Set It and Forget It
Put the lid on and set your crockpot to low for 6-7 hours or high for 3-4 hours.
The chicken is done when it easily shreds with a fork and the internal temperature hits 165°F. Walk away and let the magic happen.
Step 5: Shred the Chicken
When your timer goes off, remove the chicken breasts and place them on a plate.
Use two forks to shred the meat. It should fall apart effortlessly. Return the shredded chicken to the crockpot and remove the bay leaves (don’t forget this step or you’ll bite into one later).
Step 6: Add the Noodles
Turn your crockpot to high if it’s not already.
Add the egg noodles directly to the pot and stir them into the liquid. Make sure they’re mostly submerged. Put the lid back on and let them cook for 25-30 minutes until tender.
Stir once halfway through to prevent sticking.
Step 7: Finish with Butter and Cream
Once the noodles are cooked, stir in the butter and heavy cream.
This step is optional but it makes the whole dish so much richer and creamier. Taste and adjust your seasonings. You might need a little more salt or pepper depending on your broth.
Step 8: Serve
Ladle the chicken and noodles crockpot into bowls. Top with fresh parsley.
Serve it with crusty bread for dipping or keep it simple and just enjoy it as is.
Chicken and Noodles Crockpot Cooking Times
| Temperature | Time | Notes |
|---|---|---|
| Low | 6-7 hours | Best for work days, most tender chicken |
| High | 3-4 hours | When you need dinner faster |
| Noodles | 25-30 min | Always add at the end on high heat |
The Science Behind Slow Cooker Chicken and Noodles
According to America’s Test Kitchen, slow cookers work by maintaining a consistent low temperature (around 200°F on low, 300°F on high) that breaks down tough connective tissues in meat over time. 🔬
This is why chicken thighs work so well in this chicken and noodles crockpot recipe. The extended cooking time turns the collagen in the meat into gelatin, creating that fall-apart texture we all love.
The moisture-rich environment also means your chicken stays juicy instead of drying out like it might in an oven.
Leftovers and Storage
In the Fridge:
Store leftovers in an airtight container for up to 4 days. The noodles will continue absorbing liquid, so your dish might look thicker the next day.
Just add a splash of chicken broth when you reheat it and stir until it loosens up.
Freezing:
Here’s the thing about freezing this dish: the noodles don’t freeze well. They get mushy and weird.
If you want to freeze it, cook everything except the noodles. Store the chicken and broth in freezer-safe containers for up to 3 months.
When you’re ready to eat, thaw it overnight in the fridge, reheat on the stove, and add fresh noodles.
Reheating:
Stovetop works best. Put your leftovers in a pot over medium heat and add a little chicken broth or water to loosen it up.
Stir occasionally until it’s heated through. Microwave works too, but stir every minute and add liquid as needed so it doesn’t dry out.
Nutritional Information
Per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 10g |
| Fiber | 3g |
| Sodium | 720mg |
| Cholesterol | 110mg |
Meal Pairing Suggestions
This chicken and noodles crockpot recipe is pretty filling on its own, but if you want to round out the meal:
Sides that work:
- Simple green salad with a light vinaigrette (cuts through the richness)
- Garlic bread or dinner rolls (for soaking up every drop of broth)
- Roasted green beans with lemon
- Coleslaw (adds a nice crunch)
Drinks:
- A crisp white wine like Sauvignon Blanc
- Sweet tea (if you’re feeling Southern)
- Sparkling water with lemon
Common Mistakes to Avoid
Warning: These mistakes will ruin your chicken and noodles crockpot dinner. Don’t make them.
Adding noodles too early – They’ll turn to mush and absorb all your broth
Using high heat the whole time – Low and slow is the name of the game for tender chicken
Overcrowding the pot – Leave at least 2 inches of space at the top for proper heat circulation
Lifting the lid constantly – Every time you peek, you add 15-20 minutes to cooking time
Skipping the seasoning – Slow cooking mutes flavors, so season generously
FAQ About Chicken and Noodles Crockpot
Can I use frozen chicken in my chicken and noodles crockpot?
You can, but it’s not ideal. Frozen chicken will release a ton of water as it cooks, which can make your broth taste diluted.
If you’re in a pinch, add an extra cup of chicken broth and maybe a bouillon cube to boost the flavor. Also, increase your cooking time by about an hour.
Why is my chicken and noodles crockpot dish too watery?
The noodles usually thicken everything up, but if it’s still soupy after they’re cooked, remove the lid and let it cook on high for another 15-20 minutes.
The liquid will reduce and thicken naturally. You can also mash a few of the carrots against the side of the pot to release their starch.
Can I make this on the stovetop instead?
Totally. Use a large pot or Dutch oven. Bring everything to a boil, then reduce to a simmer and cook for 25-30 minutes until the chicken is cooked through.
Shred the chicken, return it to the pot, add the noodles, and cook for another 10-12 minutes. Way faster, but you lose that hands-off crockpot magic.
My noodles are mushy. What happened?
You either added them too early or let them cook too long.
Egg noodles only need 25-30 minutes in a crockpot. Set a timer and check them at 25 minutes. They should be tender but still have a slight bite.
Can I use chicken broth from a carton or do I need homemade?
Carton broth works perfectly fine. I use it all the time.
Just go for low-sodium so you can control the salt level yourself. If you have homemade broth, even better, but it’s not necessary for this chicken and noodles crockpot recipe to be delicious.
How do I know when the chicken is done?
The internal temperature should reach 165°F when you check it with a meat thermometer.
But honestly, if it shreds easily with a fork and there’s no pink inside, you’re good to go. Crockpots are pretty forgiving with chicken.
Can I add extra vegetables to my chicken and noodles crockpot?
Absolutely. Just remember that harder vegetables like potatoes need the full cooking time, while softer ones like spinach or peas should go in during the last 15-30 minutes.
Don’t overload the pot or you’ll end up with vegetable soup instead of chicken and noodles.
What size crockpot do I need?
A 6-quart crockpot is perfect for this recipe. You can use a 5-quart in a pinch, but don’t go smaller or you’ll have overflow issues when you add the noodles.
Wrapping Up
There’s something deeply satisfying about walking into your house and smelling dinner already cooked.
This chicken and noodles crockpot recipe is one of those meals that feels like a warm hug after a long day. It’s simple, it’s comforting, and it’s the kind of food that makes you want to sit at the table instead of eating in front of the TV.
The best part? You barely did any work. The crockpot did all the heavy lifting while you were out living your life.
Make this on a Sunday and eat it all week. Make it when someone you love needs comfort food. Make it when you’re too tired to think about dinner but still want something that tastes homemade. 💛
Chicken and Noodles Crockpot: The Ultimate Comfort Food Recipe That Cooks Itself
Chicken and noodles crockpot recipes are having a moment, and for good reason.
You know what’s wild? The best chicken and noodles I’ve ever made happened while I was literally doing nothing. I tossed everything in the crockpot, went about my day, and came home to the kind of dinner that makes you want to crawl under a blanket and forget the world exists.
The chicken falls apart at the slightest touch. The noodles soak up all that savory broth. And your house? It smells like someone’s grandmother has been cooking all day.
This chicken and noodles crockpot recipe is pure comfort in a bowl, and you barely have to lift a finger.
Why This Chicken and Noodles Crockpot Recipe Works
Here’s what makes this different from every other recipe out there:
| Feature | Why It Matters |
|---|---|
| Hands-off cooking | 6-7 hours on low while you work, run errands, or binge Netflix |
| One-pot meal | Everything cooks in the crockpot – zero extra dishes |
| Freezer-friendly | Make a double batch and freeze half for later |
| Budget-friendly | Basic ingredients you probably already have |
| Family-approved | Even picky eaters love this one |
The secret? Adding the noodles at the end instead of cooking them for hours. This keeps them perfectly tender instead of turning into mush.
What You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts (or thighs if you want extra juicy)
- 4 cups chicken broth (low sodium works best)
- 1 cup water
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the Noodles:
- 12 oz egg noodles (the wide ones work amazing here)
- 2 tbsp butter
- 1/4 cup heavy cream (optional, but it makes everything ridiculously creamy)
- Fresh parsley for garnish
Tools You’ll Need:
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
- Fork (for shredding the chicken)
Pro Tips for Perfect Chicken and Noodles Crockpot Every Time
1. Don’t skip the searing step (if you have 5 extra minutes)
I know this is a chicken and noodles crockpot recipe and the whole point is easy, but trust me on this.
If you have time, quickly sear your chicken in a hot pan for 2-3 minutes per side before tossing it in the crockpot. You’ll get deeper flavor and a richer color to your broth.
Running late? Skip it. The recipe still works beautifully.
2. Add noodles in the last 30 minutes
Critical Tip: If you dump the noodles in at the beginning, you’ll end up with mushy, bloated pasta that’s absorbed all your broth. Add them during the final 30 minutes of cooking and they’ll be perfectly tender without turning into paste.
3. Use chicken thighs for maximum flavor
Chicken breasts work fine, but thighs stay juicier and add more richness to the broth. They’re also harder to overcook, which is perfect for crockpot cooking where timing can be a little flexible.
4. Save some broth before adding noodles
Here’s a trick I learned the hard way: scoop out about a cup of broth before you add the noodles.
If your dish ends up too thick after the noodles cook, you can thin it back out. Noodles are broth vampires and will drink up more liquid than you expect.
5. Shred the chicken right in the pot
Don’t bother transferring the chicken to a cutting board. Just use two forks and shred it directly in the crockpot. It saves dishes and the chicken will soak up all those flavors immediately.
Chicken and Noodles Crockpot Substitutions and Variations
Protein Swaps:
- Turkey instead of chicken (use leftover Thanksgiving turkey for next-level results)
- Rotisserie chicken (add it shredded in the last hour of cooking)
- Bone-in chicken pieces (they add more flavor but you’ll need to remove bones before serving)
Noodle Alternatives:
- Rice instead of noodles (add 1 cup uncooked rice in the last hour)
- Homemade dumplings (drop them on top during the last 45 minutes)
- Gluten-free pasta (works great, just watch the cooking time)
- Cauliflower rice for a low-carb version
Flavor Boosters:
- A splash of white wine (add at the beginning for depth)
- Lemon juice and zest (stir in right before serving for brightness)
- A parmesan rind (toss it in with the broth, remove before serving)
- Fresh dill instead of parsley (gives it a totally different vibe)
Veggie Add-Ins:
- Mushrooms (sauté them first for better texture)
- Peas (frozen work fine, add in the last 15 minutes)
- Corn (sweet corn adds a nice pop of sweetness)
- Spinach or kale (stir in at the end until just wilted)
Make Ahead Tips
You can prep everything the night before.
Chop your veggies, measure your spices, and keep them in the fridge. In the morning, dump everything in the crockpot (except the noodles and cream) and turn it on before you leave for work.
If you want to fully cook it ahead, make the whole chicken and noodles crockpot recipe but stop before adding the noodles. Store the chicken and broth in the fridge for up to 3 days.
When you’re ready to eat, reheat on the stove, add fresh noodles, and you’re good to go.
How to Make Chicken and Noodles Crockpot
Step 1: Prep Your Ingredients
Dice your onion, chop your celery into roughly half-inch pieces, and slice your carrots into rounds.
Mince the garlic (or use a garlic press if you’re feeling lazy). Get everything ready before you start because once you turn on that crockpot, you’re basically done.
Step 2: Layer Everything in the Crockpot
Start with your veggies at the bottom. Add the onion, carrots, celery, and garlic.
Place your chicken breasts on top of the vegetables. This helps the chicken stay moist while it cooks.
Step 3: Add Your Liquids and Seasonings
Pour in the chicken broth and water. Drop in the bay leaves.
Sprinkle the thyme, parsley, black pepper, salt, garlic powder, and onion powder over everything. Give it a gentle stir to distribute the seasonings, but don’t stress about mixing it perfectly.
Step 4: Set It and Forget It
Put the lid on and set your crockpot to low for 6-7 hours or high for 3-4 hours.
The chicken is done when it easily shreds with a fork and the internal temperature hits 165°F. Walk away and let the magic happen.
Step 5: Shred the Chicken
When your timer goes off, remove the chicken breasts and place them on a plate.
Use two forks to shred the meat. It should fall apart effortlessly. Return the shredded chicken to the crockpot and remove the bay leaves (don’t forget this step or you’ll bite into one later).
Step 6: Add the Noodles
Turn your crockpot to high if it’s not already.
Add the egg noodles directly to the pot and stir them into the liquid. Make sure they’re mostly submerged. Put the lid back on and let them cook for 25-30 minutes until tender.
Stir once halfway through to prevent sticking.
Step 7: Finish with Butter and Cream
Once the noodles are cooked, stir in the butter and heavy cream.
This step is optional but it makes the whole dish so much richer and creamier. Taste and adjust your seasonings. You might need a little more salt or pepper depending on your broth.
Step 8: Serve
Ladle the chicken and noodles crockpot into bowls. Top with fresh parsley.
Serve it with crusty bread for dipping or keep it simple and just enjoy it as is.
Chicken and Noodles Crockpot Cooking Times
| Temperature | Time | Notes |
|---|---|---|
| Low | 6-7 hours | Best for work days, most tender chicken |
| High | 3-4 hours | When you need dinner faster |
| Noodles | 25-30 min | Always add at the end on high heat |
The Science Behind Slow Cooker Chicken and Noodles
According to America’s Test Kitchen, slow cookers work by maintaining a consistent low temperature (around 200°F on low, 300°F on high) that breaks down tough connective tissues in meat over time. 🔬
This is why chicken thighs work so well in this chicken and noodles crockpot recipe. The extended cooking time turns the collagen in the meat into gelatin, creating that fall-apart texture we all love.
The moisture-rich environment also means your chicken stays juicy instead of drying out like it might in an oven.
Leftovers and Storage
In the Fridge:
Store leftovers in an airtight container for up to 4 days. The noodles will continue absorbing liquid, so your dish might look thicker the next day.
Just add a splash of chicken broth when you reheat it and stir until it loosens up.
Freezing:
Here’s the thing about freezing this dish: the noodles don’t freeze well. They get mushy and weird.
If you want to freeze it, cook everything except the noodles. Store the chicken and broth in freezer-safe containers for up to 3 months.
When you’re ready to eat, thaw it overnight in the fridge, reheat on the stove, and add fresh noodles.
Reheating:
Stovetop works best. Put your leftovers in a pot over medium heat and add a little chicken broth or water to loosen it up.
Stir occasionally until it’s heated through. Microwave works too, but stir every minute and add liquid as needed so it doesn’t dry out.
Nutritional Information
Per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 10g |
| Fiber | 3g |
| Sodium | 720mg |
| Cholesterol | 110mg |
Meal Pairing Suggestions
This chicken and noodles crockpot recipe is pretty filling on its own, but if you want to round out the meal:
Sides that work:
- Simple green salad with a light vinaigrette (cuts through the richness)
- Garlic bread or dinner rolls (for soaking up every drop of broth)
- Roasted green beans with lemon
- Coleslaw (adds a nice crunch)
Drinks:
- A crisp white wine like Sauvignon Blanc
- Sweet tea (if you’re feeling Southern)
- Sparkling water with lemon
Common Mistakes to Avoid
Warning: These mistakes will ruin your chicken and noodles crockpot dinner. Don’t make them.
Adding noodles too early – They’ll turn to mush and absorb all your broth
Using high heat the whole time – Low and slow is the name of the game for tender chicken
Overcrowding the pot – Leave at least 2 inches of space at the top for proper heat circulation
Lifting the lid constantly – Every time you peek, you add 15-20 minutes to cooking time
Skipping the seasoning – Slow cooking mutes flavors, so season generously
FAQ About Chicken and Noodles Crockpot
Can I use frozen chicken in my chicken and noodles crockpot?
You can, but it’s not ideal. Frozen chicken will release a ton of water as it cooks, which can make your broth taste diluted.
If you’re in a pinch, add an extra cup of chicken broth and maybe a bouillon cube to boost the flavor. Also, increase your cooking time by about an hour.
Why is my chicken and noodles crockpot dish too watery?
The noodles usually thicken everything up, but if it’s still soupy after they’re cooked, remove the lid and let it cook on high for another 15-20 minutes.
The liquid will reduce and thicken naturally. You can also mash a few of the carrots against the side of the pot to release their starch.
Can I make this on the stovetop instead?
Totally. Use a large pot or Dutch oven. Bring everything to a boil, then reduce to a simmer and cook for 25-30 minutes until the chicken is cooked through.
Shred the chicken, return it to the pot, add the noodles, and cook for another 10-12 minutes. Way faster, but you lose that hands-off crockpot magic.
My noodles are mushy. What happened?
You either added them too early or let them cook too long.
Egg noodles only need 25-30 minutes in a crockpot. Set a timer and check them at 25 minutes. They should be tender but still have a slight bite.
Can I use chicken broth from a carton or do I need homemade?
Carton broth works perfectly fine. I use it all the time.
Just go for low-sodium so you can control the salt level yourself. If you have homemade broth, even better, but it’s not necessary for this chicken and noodles crockpot recipe to be delicious.
How do I know when the chicken is done?
The internal temperature should reach 165°F when you check it with a meat thermometer.
But honestly, if it shreds easily with a fork and there’s no pink inside, you’re good to go. Crockpots are pretty forgiving with chicken.
Can I add extra vegetables to my chicken and noodles crockpot?
Absolutely. Just remember that harder vegetables like potatoes need the full cooking time, while softer ones like spinach or peas should go in during the last 15-30 minutes.
Don’t overload the pot or you’ll end up with vegetable soup instead of chicken and noodles.
What size crockpot do I need?
A 6-quart crockpot is perfect for this recipe. You can use a 5-quart in a pinch, but don’t go smaller or you’ll have overflow issues when you add the noodles.
Wrapping Up
There’s something deeply satisfying about walking into your house and smelling dinner already cooked.
This chicken and noodles crockpot recipe is one of those meals that feels like a warm hug after a long day. It’s simple, it’s comforting, and it’s the kind of food that makes you want to sit at the table instead of eating in front of the TV.
The best part? You barely did any work. The crockpot did all the heavy lifting while you were out living your life.
Chicken and Noodles Crockpot: The Ultimate Comfort Food Recipe That Cooks Itself
Chicken and noodles crockpot recipes are having a moment, and for good reason.
You know what’s wild? The best chicken and noodles I’ve ever made happened while I was literally doing nothing. I tossed everything in the crockpot, went about my day, and came home to the kind of dinner that makes you want to crawl under a blanket and forget the world exists.
The chicken falls apart at the slightest touch. The noodles soak up all that savory broth. And your house? It smells like someone’s grandmother has been cooking all day.
This chicken and noodles crockpot recipe is pure comfort in a bowl, and you barely have to lift a finger.
Why This Chicken and Noodles Crockpot Recipe Works
Here’s what makes this different from every other recipe out there:
| Feature | Why It Matters |
|---|---|
| Hands-off cooking | 6-7 hours on low while you work, run errands, or binge Netflix |
| One-pot meal | Everything cooks in the crockpot – zero extra dishes |
| Freezer-friendly | Make a double batch and freeze half for later |
| Budget-friendly | Basic ingredients you probably already have |
| Family-approved | Even picky eaters love this one |
The secret? Adding the noodles at the end instead of cooking them for hours. This keeps them perfectly tender instead of turning into mush.
What You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts (or thighs if you want extra juicy)
- 4 cups chicken broth (low sodium works best)
- 1 cup water
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the Noodles:
- 12 oz egg noodles (the wide ones work amazing here)
- 2 tbsp butter
- 1/4 cup heavy cream (optional, but it makes everything ridiculously creamy)
- Fresh parsley for garnish
Tools You’ll Need:
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
- Fork (for shredding the chicken)
Pro Tips for Perfect Chicken and Noodles Crockpot Every Time
1. Don’t skip the searing step (if you have 5 extra minutes)
I know this is a chicken and noodles crockpot recipe and the whole point is easy, but trust me on this.
If you have time, quickly sear your chicken in a hot pan for 2-3 minutes per side before tossing it in the crockpot. You’ll get deeper flavor and a richer color to your broth.
Running late? Skip it. The recipe still works beautifully.
2. Add noodles in the last 30 minutes
Critical Tip: If you dump the noodles in at the beginning, you’ll end up with mushy, bloated pasta that’s absorbed all your broth. Add them during the final 30 minutes of cooking and they’ll be perfectly tender without turning into paste.
3. Use chicken thighs for maximum flavor
Chicken breasts work fine, but thighs stay juicier and add more richness to the broth. They’re also harder to overcook, which is perfect for crockpot cooking where timing can be a little flexible.
4. Save some broth before adding noodles
Here’s a trick I learned the hard way: scoop out about a cup of broth before you add the noodles.
If your dish ends up too thick after the noodles cook, you can thin it back out. Noodles are broth vampires and will drink up more liquid than you expect.
5. Shred the chicken right in the pot
Don’t bother transferring the chicken to a cutting board. Just use two forks and shred it directly in the crockpot. It saves dishes and the chicken will soak up all those flavors immediately.
Chicken and Noodles Crockpot Substitutions and Variations
Protein Swaps:
- Turkey instead of chicken (use leftover Thanksgiving turkey for next-level results)
- Rotisserie chicken (add it shredded in the last hour of cooking)
- Bone-in chicken pieces (they add more flavor but you’ll need to remove bones before serving)
Noodle Alternatives:
- Rice instead of noodles (add 1 cup uncooked rice in the last hour)
- Homemade dumplings (drop them on top during the last 45 minutes)
- Gluten-free pasta (works great, just watch the cooking time)
- Cauliflower rice for a low-carb version
Flavor Boosters:
- A splash of white wine (add at the beginning for depth)
- Lemon juice and zest (stir in right before serving for brightness)
- A parmesan rind (toss it in with the broth, remove before serving)
- Fresh dill instead of parsley (gives it a totally different vibe)
Veggie Add-Ins:
- Mushrooms (sauté them first for better texture)
- Peas (frozen work fine, add in the last 15 minutes)
- Corn (sweet corn adds a nice pop of sweetness)
- Spinach or kale (stir in at the end until just wilted)
Make Ahead Tips
You can prep everything the night before.
Chop your veggies, measure your spices, and keep them in the fridge. In the morning, dump everything in the crockpot (except the noodles and cream) and turn it on before you leave for work.
If you want to fully cook it ahead, make the whole chicken and noodles crockpot recipe but stop before adding the noodles. Store the chicken and broth in the fridge for up to 3 days.
When you’re ready to eat, reheat on the stove, add fresh noodles, and you’re good to go.
How to Make Chicken and Noodles Crockpot
Step 1: Prep Your Ingredients
Dice your onion, chop your celery into roughly half-inch pieces, and slice your carrots into rounds.
Mince the garlic (or use a garlic press if you’re feeling lazy). Get everything ready before you start because once you turn on that crockpot, you’re basically done.
Step 2: Layer Everything in the Crockpot
Start with your veggies at the bottom. Add the onion, carrots, celery, and garlic.
Place your chicken breasts on top of the vegetables. This helps the chicken stay moist while it cooks.
Step 3: Add Your Liquids and Seasonings
Pour in the chicken broth and water. Drop in the bay leaves.
Sprinkle the thyme, parsley, black pepper, salt, garlic powder, and onion powder over everything. Give it a gentle stir to distribute the seasonings, but don’t stress about mixing it perfectly.
Step 4: Set It and Forget It
Put the lid on and set your crockpot to low for 6-7 hours or high for 3-4 hours.
The chicken is done when it easily shreds with a fork and the internal temperature hits 165°F. Walk away and let the magic happen.
Step 5: Shred the Chicken
When your timer goes off, remove the chicken breasts and place them on a plate.
Use two forks to shred the meat. It should fall apart effortlessly. Return the shredded chicken to the crockpot and remove the bay leaves (don’t forget this step or you’ll bite into one later).
Step 6: Add the Noodles
Turn your crockpot to high if it’s not already.
Add the egg noodles directly to the pot and stir them into the liquid. Make sure they’re mostly submerged. Put the lid back on and let them cook for 25-30 minutes until tender.
Stir once halfway through to prevent sticking.
Step 7: Finish with Butter and Cream
Once the noodles are cooked, stir in the butter and heavy cream.
This step is optional but it makes the whole dish so much richer and creamier. Taste and adjust your seasonings. You might need a little more salt or pepper depending on your broth.
Step 8: Serve
Ladle the chicken and noodles crockpot into bowls. Top with fresh parsley.
Serve it with crusty bread for dipping or keep it simple and just enjoy it as is.
Chicken and Noodles Crockpot Cooking Times
| Temperature | Time | Notes |
|---|---|---|
| Low | 6-7 hours | Best for work days, most tender chicken |
| High | 3-4 hours | When you need dinner faster |
| Noodles | 25-30 min | Always add at the end on high heat |
The Science Behind Slow Cooker Chicken and Noodles
According to Plain Chicken, slow cookers work by maintaining a consistent low temperature (around 180°F on low, 300°F on high) that breaks down tough connective tissues in meat over time. 🔬
This is why chicken thighs work so well in this chicken and noodles crockpot recipe. The extended cooking time turns the collagen in the meat into gelatin, creating that fall-apart texture we all love.
The moisture-rich environment also means your chicken stays juicy instead of drying out like it might in an oven.
Leftovers and Storage
In the Fridge:
Store leftovers in an airtight container for up to 4 days. The noodles will continue absorbing liquid, so your dish might look thicker the next day.
Just add a splash of chicken broth when you reheat it and stir until it loosens up.
Freezing:
Here’s the thing about freezing this dish: the noodles don’t freeze well. They get mushy and weird.
If you want to freeze it, cook everything except the noodles. Store the chicken and broth in freezer-safe containers for up to 3 months.
When you’re ready to eat, thaw it overnight in the fridge, reheat on the stove, and add fresh noodles.
Reheating:
Stovetop works best. Put your leftovers in a pot over medium heat and add a little chicken broth or water to loosen it up.
Stir occasionally until it’s heated through. Microwave works too, but stir every minute and add liquid as needed so it doesn’t dry out.
Nutritional Information
Per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 10g |
| Fiber | 3g |
| Sodium | 720mg |
| Cholesterol | 110mg |
Meal Pairing Suggestions
This chicken and noodles crockpot recipe is pretty filling on its own, but if you want to round out the meal:
Sides that work:
- Simple green salad with a light vinaigrette (cuts through the richness)
- Garlic bread or dinner rolls (for soaking up every drop of broth)
- Roasted green beans with lemon
- Coleslaw (adds a nice crunch)
Drinks:
- A crisp white wine like Sauvignon Blanc
- Sweet tea (if you’re feeling Southern)
- Sparkling water with lemon
Common Mistakes to Avoid
Warning: These mistakes will ruin your chicken and noodles crockpot dinner. Don’t make them.
Adding noodles too early – They’ll turn to mush and absorb all your broth
Using high heat the whole time – Low and slow is the name of the game for tender chicken
Overcrowding the pot – Leave at least 2 inches of space at the top for proper heat circulation
Lifting the lid constantly – Every time you peek, you add 15-20 minutes to cooking time
Skipping the seasoning – Slow cooking mutes flavors, so season generously
FAQ About Chicken and Noodles Crockpot
Can I use frozen chicken in my chicken and noodles crockpot?
You can, but it’s not ideal. Frozen chicken will release a ton of water as it cooks, which can make your broth taste diluted.
If you’re in a pinch, add an extra cup of chicken broth and maybe a bouillon cube to boost the flavor. Also, increase your cooking time by about an hour.
Why is my chicken and noodles crockpot dish too watery?
The noodles usually thicken everything up, but if it’s still soupy after they’re cooked, remove the lid and let it cook on high for another 15-20 minutes.
The liquid will reduce and thicken naturally. You can also mash a few of the carrots against the side of the pot to release their starch.
Can I make this on the stovetop instead?
Totally. Use a large pot or Dutch oven. Bring everything to a boil, then reduce to a simmer and cook for 25-30 minutes until the chicken is cooked through.
Shred the chicken, return it to the pot, add the noodles, and cook for another 10-12 minutes. Way faster, but you lose that hands-off crockpot magic.
My noodles are mushy. What happened?
You either added them too early or let them cook too long.
Egg noodles only need 25-30 minutes in a crockpot. Set a timer and check them at 25 minutes. They should be tender but still have a slight bite.
Can I use chicken broth from a carton or do I need homemade?
Carton broth works perfectly fine. I use it all the time.
Just go for low-sodium so you can control the salt level yourself. If you have homemade broth, even better, but it’s not necessary for this chicken and noodles crockpot recipe to be delicious.
How do I know when the chicken is done?
The internal temperature should reach 165°F when you check it with a meat thermometer.
But honestly, if it shreds easily with a fork and there’s no pink inside, you’re good to go. Crockpots are pretty forgiving with chicken.
Can I add extra vegetables to my chicken and noodles crockpot?
Absolutely. Just remember that harder vegetables like potatoes need the full cooking time, while softer ones like spinach or peas should go in during the last 15-30 minutes.
Don’t overload the pot or you’ll end up with vegetable soup instead of chicken and noodles.
What size crockpot do I need?
A 6-quart crockpot is perfect for this recipe. You can use a 5-quart in a pinch, but don’t go smaller or you’ll have overflow issues when you add the noodles.
Wrapping Up
There’s something deeply satisfying about walking into your house and smelling dinner already cooked.
This chicken and noodles crockpot recipe is one of those meals that feels like a warm hug after a long day. It’s simple, it’s comforting, and it’s the kind of food that makes you want to sit at the table instead of eating in front of the TV.
The best part? You barely did any work. The crockpot did all the heavy lifting while you were out living your life.
Make this on a Sunday and eat it all week. Make it when someone you love needs comfort food. Make it when you’re too tired to think about dinner but still want something that tastes homemade. 💛
Try it out and let me know how it goes in the comments below. Did you add any extra veggies? Swap the noodles for dumplings?
I want to hear all about your version and any tweaks you made to make it your own.Make this on a Sunday and eat it all week. Make it when someone you love needs comfort food. Make it when you’re too tired to think about dinner but still want something that tastes homemade. 💛
Try it out and let me know how it goes in the comments below. Did you add any extra veggies? Swap the noodles for dumplings?
I want to hear all about your version and any tweaks you made to make it your own.Try it out and let me know how it goes in the comments below. Did you add any extra veggies? Swap the noodles for dumplings?
I want to hear all about your version and any tweaks you made to make it your own.
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