Description
Crockpot Chicken and Noodles is a cozy and satisfying dinner made with tender chicken, creamy soup, vegetables, and egg noodles—all cooked in the slow cooker with just 10 minutes of prep. A comforting, family-friendly classic.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 21 ounces condensed cream of chicken soup (store-bought or homemade)
- 3 cups low sodium chicken broth
- 2 medium carrots, peeled and diced
- 2 garlic cloves, minced
- 2 teaspoons onion powder
- 1–1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 8 ounces dry egg noodles
- 1 cup frozen green peas
- Fresh parsley, for topping
Instructions
1. Add the whole chicken breasts, cream of chicken soup, chicken broth, diced carrots, minced garlic, onion powder, salt, and pepper to the crockpot.
2. Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours until chicken is cooked through.
3. Remove the chicken, shred it with two forks, and return it to the crockpot.
4. Add the dry egg noodles to the soup and stir to combine.
5. Cook on high for an additional 25 minutes until noodles are tender.
6. Stir in the frozen green peas. Let them warm through for 1–2 minutes.
7. Taste the soup and adjust seasoning with more salt and pepper if needed.
8. Top with fresh parsley before serving. Enjoy warm.
Notes
No need to dice the chicken ahead—just shred after slow cooking for ease and tenderness.
Use homemade or store-bought condensed soup based on your preference.
To make it richer, stir in a splash of cream or a pat of butter with the peas.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Add more broth if the soup thickens too much after sitting.