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Bowl of egg noodles mixed with shredded chicken, peas, and carrots, garnished with chopped parsley, on a wooden board with a fork.
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5 from 1 vote

Slow Cooker Chicken and Noodles

🥕🍜🫛 NOT to be confused with chicken soup! This is an easy, comfort food main course with chicken + noodles. Your Crockpot does the heavy lifting in this family favorite with shredded chicken, peas, carrots, and tender egg noodles in a creamy sauce. A high protein, cozy recipe that's perfect for busy weeknights and chilly weather!
Prep Time10 minutes
Cook Time3 hours
Course: Chicken, Dinner, Slow Cooker
Cuisine: Slow Cooker
Keyword: Crockpot chicken and noodles, easy chicken and noodles, slow cooker chicken and noodles
Servings: 6
Calories: 432cal

Equipment

Ingredients

  • ½ cup yellow onion diced (white onion may be substituted)
  • 1 ½ pounds boneless skinless chicken breasts sliced in half if they're very thick (boneless chicken thighs may be substituted)
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 2 cups reduced sodium chicken broth
  • 10.5 ounce can cream of chicken condensed soup (cream of mushroom or cream of celery may be substituted)
  • 2 cloves garlic finely minced (or use about 1 teaspoon garlic powder, or to taste)
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon chicken bouillon
  • 8 ounces wide egg noodles
  • ½ cup heavy cream or more if desired
  • 2 cups frozen peas and carrots blend (if your veggies include corn and green beans that's fine)
  • fresh parsley optional for garnishing and to taste

Instructions

  • Spray a large slow cooker with cooking spray and evenly scatter about half of the onions.
  • Add the chicken, evenly season it with salt and pepper, and scatter the remaining onions.
    Uncooked chicken breasts topped with chopped onions in a black slow cooker on a white countertop.
  • To a medium bowl or large measuring cup, add the broth, cream of chicken soup, garlic, dried parsley, dried thyme, bouillon, and whisk to combine.
    Optionally, add a bit more salt and pepper to the sauce depending on your personal preferences.
    A glass measuring cup filled with an oil-based marinade mixed with herbs, sitting on a white surface.
  • Evenly pour the sauce over the chicken and onions, place the lid on the slow cooker, and cook on HIGH for 2-3 hours; or on LOW for 4-5 hours.
    Tips - Check early because all slow cookers run differently and if your chicken is thinner, it could be done sooner than anticipated.
    Chicken is done when the internal temperature reaches 165F as measured by a thermometer; do not guess!
    Raw chicken breasts with chopped onions, herbs, and broth in a black slow cooker pot, ready to be cooked, on a marble countertop.
  • About 30 minutes before the chicken is going to be done, take the frozen peas and carrots out of the freezer and set them on the counter.
    Boil the egg noodles separately, according to package directions. Rinse with cold water, drain; set aside.
    Tip - Make sure to use salted water as the package likely indicates.
    A stainless steel pot filled with cooked egg noodles sits on a white marble surface.
  • When the chicken is done, remove it from the slow cooker and shred it on a cutting board using two forks or your preferred shredding method.
    Shredded cooked chicken breast in a white bowl on a white marble surface.
  • Return the shredded chicken to the slow cooker, add the heavy cream, and toss well to combine and the noodles well.
    Tip - If you want more sauce volume or things are looking at all dry once you add the noodles back in the next step, you can add more heavy cream, to taste. You can also add more broth, but that's going to give more soup vibes than sauce vibes so it depends on your goals.
    Shredded chicken in broth with herbs and spices inside a black slow cooker on a white marble countertop.
  • Add the cooked noodles, the peas and carrots, place the lid back and slow cook (or use the keep warm setting) for another 5-10 minutes, just to warm everything. The sauce will thicken a bit during this time.
    Slow cooker filled with cooked egg noodles, shredded chicken, peas, and carrots in a creamy sauce, viewed from above on a white surface.
  • Taste, and as necessary, make any necessary flavor adjustments. If it tastes at all flat, boring, or bland, it likely needs more salt, and perhaps more pepper.
    Oval white casserole dish filled with cooked egg noodles, shredded chicken, peas, carrots, and herbs, garnished with chopped parsley.
  • Optionally garnish with fresh parsley, to taste, and serve.
    A bowl of egg noodles mixed with shredded chicken, peas, and carrots, being served with a wooden spoon.

Notes

Storage: Leftovers will keep airtight for up to 5 days in the refrigerator or up to 3 months in the freezer.
Reheating Tips: Reheat gently in the microwave and I suggest a splash of water or broth before reheating (or a splash of heavy cream) because as the leftovers sit, they will become drier. It's simply the nature of noodles to continue to absorb any liquid or sauce present, so it'll seem as if the dish is drier. To combat this, reheat with a bit of liquid.

Nutrition

Serving: 1serving | Calories: 432cal | Carbohydrates: 39g | Protein: 35g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 131mg | Sodium: 945mg | Potassium: 744mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4881IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 3mg
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