This recipe for slow cooker chicken and noodles is made with tender chicken, egg noodles, fresh vegetables, and a rich, cheesy sauce. This easy slow cooker dinner is hearty, comforting, and perfect for busy fall evenings.
Why You’ll Love This Recipe
Easy dump-and-go dinner: All of the ingredients cook together right in the slow cooker, making it a fantastic one-pot meal.
Creamy and comforting: Condensed chicken soup, heavy cream, broth, and cheese create a rich, creamy sauce for the chicken and noodles.
Family-friendly: Tender chicken, egg noodles, and a cheesy cream sauce make this an easy dinner the whole family can enjoy.
Ingredients
- Boneless Skinless Chicken Breasts
- Cream of Chicken Soup
- Chicken Broth or Chicken Stock
- Carrots
- Celery Stalks
- Minced Garlic
- Chicken Bouillon
- Dijon Mustard
- Worcestershire Sauce
- Parsley
- Basil
- Thyme
- Salt
- Black Pepper
- Egg Noodles
- Heavy Whipping Cream
- Shredded Cheddar Cheese
How to Make Slow Cooker Chicken and Noodles
- Place the chicken breasts in the bottom of a slow cooker. Add the carrots and celery around the chicken.
- Add the condensed cream of chicken soup, chicken broth, chicken bouillon, minced garlic, Dijon mustard, Worcestershire sauce, parsley, basil, thyme, salt, and black pepper. Stir the sauce ingredients together as much as possible.
- Cover and cook on LOW for 4-5 hours or HIGH for 3 hours, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the slow cooker.
- Stir in the egg noodles and heavy whipping cream. Press the noodles down into the liquid so they are mostly submerged.
- Cover and cook on HIGH for 35 minutes, stirring every 10 minutes, until the noodles are tender. If the noodles absorb the liquid too quickly or aren’t mostly covered, add up to 1 cup of additional chicken broth as needed.
- Stir in the shredded cheddar cheese until melted and the sauce is creamy.
FAQ
You don’t have to. The egg noodles can cook directly in the slow cooker toward the end of the cooking time. This lets them soak up the extra liquid in the pot and get extra flavor. Avoid adding them at the beginning because they can become overly soft or mushy after several hours of cooking.
Yes. Frozen vegetables work well in this recipe. Since they cook much faster than fresh carrots and celery, add them closer to the end so they don’t become overly soft.
Yes. Boneless, skinless chicken thighs can be substituted for chicken breasts. They tend to stay especially tender during slow cooking and add a little more richness to the casserole.
Yes, although the sauce won’t be quite as rich or thick. Whole milk would be the best substitute. It will be runnier and more soup-like. Heavy cream gives this crockpot chicken and noodles casserole its thicker, creamier consistency.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The noodles will continue absorbing some of the sauce as they sit, so you may want to stir in a splash of chicken broth or cream when reheating.
Recommended Recipes
- Chicken Noodle Casserole
- Chicken Orzo Soup
- Creamed Chicken and Biscuits Casserole
- Crock Pot Chicken Pot Pie
- Homemade Leftover Chicken Noodle Soup
- Leftover Turkey and Rice Soup
- Slow Cooker Creamy Parmesan Tuscan Chicken
Slow Cooker Chicken and Noodles
Equipment
Ingredients
- 1 ½ pounds Boneless Skinless Chicken Breasts
- 1 can Condensed Cream of Chicken Soup 10.5 ounces
- 3 cups Chicken Broth or Chicken Stock
- 2 Large Carrots peeled and sliced about ¼-inch thick
- 2 Celery Stalks sliced about ½-inch thick
- 1 tablespoon Minced Garlic
- 2 teaspoons Chicken Bouillon
- 1 ½ teaspoons Dijon Mustard
- 1 ½ teaspoons Worcestershire Sauce
- 1 teaspoon Parsley
- 1 teaspoon Basil
- ½ teaspoon Thyme
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 12 ounces Egg Noodles
- 1½ cups Heavy Whipping Cream
- 2 cups Shredded Cheddar Cheese
Instructions
- Place the chicken breasts in the bottom of a slow cooker. Add the carrots and celery around the chicken.
- Add the condensed cream of chicken soup, chicken broth, chicken bouillon, minced garlic, Dijon mustard, Worcestershire sauce, parsley, basil, thyme, salt, and black pepper. Stir the sauce ingredients together as much as possible.
- Cover and cook on LOW for 4-5 hours or HIGH for 3 hours, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the slow cooker.
- Stir in the egg noodles and heavy whipping cream. Press the noodles down into the liquid so they are mostly submerged.
- Cover and cook on HIGH for 30-35 minutes, stirring every 10 minutes, until the noodles are tender. If the noodles absorb the liquid too quickly or aren't mostly covered, add up to 1 cup of additional chicken broth as needed.
- Stir in the shredded cheddar cheese until melted and the sauce is creamy.
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