This Slow Cooker Chicken and Noodles recipe is the definition of cozy comfort food. Tender shredded chicken, creamy sauce, hearty noodles, and mixed veggies all come together in one pot to create a family-friendly dish that’s easy, filling, and perfect for chilly evenings or busy weeknights. With minimal prep and the magic of your slow cooker, dinner practically makes itself!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 8 oz egg noodles
- 1/2 cup sour cream
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Pour this mixture over the chicken.
- Add the frozen mixed vegetables on top.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker.
- Meanwhile, cook the egg noodles according to package directions. Drain and stir them into the slow cooker.
- Add the sour cream and mix until smooth and creamy.
- Let cook on low for 10–15 more minutes to warm everything through.
- Garnish with fresh parsley before serving. Enjoy!
Variation
- Use rotini or bowtie pasta instead of egg noodles for a twist on texture.
- Swap the mixed vegetables with just peas or chopped green beans for picky eaters.
- Stir in a handful of shredded cheddar cheese at the end for an extra creamy, cheesy finish
Cooking Notes
- For thicker sauce, reduce the amount of broth slightly or let it cook uncovered for the last 20 minutes.
- If your slow cooker runs hot, check the chicken at the 5-hour mark to avoid overcooking.
- Make sure to cook the noodles separately adding them raw to the slow cooker can lead to mushy results.
Serving Suggestions
- Serve with warm dinner rolls or buttered biscuits on the side.
- Add a crisp green salad with vinaigrette to balance the creaminess.
- Sprinkle crushed buttery crackers or French-fried onions on top for crunch before serving.
Tips
- Shred the chicken directly in the slow cooker using two forks to save cleanup.
- Double the batch and freeze half (without noodles) for a future busy day.
- Stir in a dash of hot sauce or paprika if you want a bit of heat.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 29 g
- Sodium: 780 mg
Frequently Asked Questions
-
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless thighs work wonderfully and add extra flavor and tenderness. -
Can I cook the noodles directly in the slow cooker?
It’s best to cook them separately to avoid them becoming overly soft or gummy. -
How can I make this dish dairy-free?
Swap the sour cream for a dairy-free alternative and use a dairy-free soup base if needed. -
Can I freeze the leftovers?
Yes, freeze the chicken and sauce portion without the noodles. Add fresh-cooked noodles when reheating for best texture.
Conclusion
This Slow Cooker Chicken and Noodles recipe brings all the cozy comfort of a homemade classic with the ease of a hands-off meal. Creamy, hearty, and satisfying, it’s a guaranteed family favorite you’ll want to make again and again. Perfect for chilly nights, busy days, or anytime you crave a little warmth in a bowl. 🍲💛
Print
Slow Cooker Chicken and Noodles
- Total Time: 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
- Yield: 6 servings 1x
Description
This Slow Cooker Chicken and Noodles recipe is the definition of cozy comfort food. Tender shredded chicken, creamy sauce, hearty noodles, and mixed veggies all come together in one pot to create a family-friendly dish that’s easy, filling, and perfect for chilly evenings or busy weeknights. With minimal prep and the magic of your slow cooker, dinner practically makes itself!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 8 oz egg noodles
- 1/2 cup sour cream
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Pour this mixture over the chicken.
- Add the frozen mixed vegetables on top.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker.
- Meanwhile, cook the egg noodles according to package directions. Drain and stir them into the slow cooker.
- Add the sour cream and mix until smooth and creamy.
- Let cook on low for 10–15 more minutes to warm everything through.
- Garnish with fresh parsley before serving. Enjoy!
Notes
- You can swap out frozen veggies with fresh or canned if preferred.
- To save even more time, use pre-cooked rotisserie chicken and add it toward the end.
- This dish thickens as it sits add a splash of broth or milk if reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 85 mg
Keywords: slow cooker chicken and noodles, creamy chicken noodles, crockpot comfort food