This slow cooker meal delivers pure comfort with minimal effort. The chicken becomes fall-apart tender while the egg noodles soak up every bit of flavor from the savory broth.
With just a few simple ingredients and 4-6 hours of hands-off cooking time, you’ll have a hearty, restaurant-quality dish that tastes like it simmered all day.
Ingredients for Chicken and Egg Noodle Crockpot
A handful of pantry staples and fresh ingredients create this comforting slow cooker classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 1 ½ lb | Skinless, cut into bite-sized pieces |
| Egg Noodles 🍜 | 8 oz | Uncooked, wide or medium width |
| Chicken Broth 🥣 | 3 cups | Low-sodium preferred |
| Cream of Chicken Soup 🥫 | 1 can | 10.5 oz can, condensed |
| Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced or pressed |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Dried Rosemary 🌿 | 1 tsp | Crushed between fingers |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Heavy Cream 🥛 | ½ cup | Optional, for creamier texture |
| Frozen Peas 🌱 | 1 cup | Thawed, for color and sweetness |
| Parsley 🌿 | 2 tbsp | Fresh, chopped for garnish |
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The chicken is the star here. Boneless, skinless breasts work best—Costco or Sam’s Club often have them in bulk. For the broth, low-sodium lets you control the seasoning. The cream of chicken soup adds richness, and Campbell’s is a reliable brand. Fresh herbs can be used if you prefer, but dried work just as well in a slow cooker.
No cream of chicken soup? Cream of mushroom works as a substitute. Out of thyme or rosemary? Poultry seasoning at the same amount covers both. Butter can be swapped for olive oil, but it won’t have the same depth. The egg noodles are non-negotiable for that classic texture. For a lighter version, whole wheat egg noodles hold up surprisingly well.
Leftovers keep for 4-5 days in the fridge, though the noodles will soak up more broth over time. Freezing isn’t ideal—the noodles turn mushy. Best to cook the noodles fresh when reheating, or store them separately until serving.
Why You’ll Love This Recipe
- Dump and Go: I just toss the chicken, broth, soup, and onion in the crockpot and walk away—no pre-cooking, no fuss.
- Creamy Comfort: The egg noodles soak up the rich broth and cream of chicken soup, making every bite warm and satisfying.
- Feeds the Crew: This makes enough for a family dinner with leftovers that taste even better the next day.
- Budget Friendly: Boneless chicken breasts and simple pantry staples keep this hearty meal easy on the wallet.
Step-by-Step Instructions for Chicken and Egg Noodle Crockpot
This hands-off method delivers rich, comforting results with minimal active time.
Step 1: Sear and Season the Chicken
Cut the 1.5 lb Boneless Chicken Breasts into bite-sized pieces. Heat the 2 tbsp Butter in a large skillet over medium-high heat until melted and foaming. Add the chicken and sear for 3-4 minutes until lightly browned on all sides.
Season with 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary. This searing step builds flavor, but don’t worry about cooking the chicken through—it’ll finish in the slow cooker.
Step 2: Combine Ingredients in the Crockpot
Transfer the seared chicken to your crockpot. Add the finely diced 1 whole Onion, 3 cloves Garlic Cloves, 3 cups Chicken Broth, and 1 can Cream of Chicken Soup. Stir to combine, ensuring the chicken is mostly submerged in the liquid.
Cook on low for 3-4 hours or on high for 2-2.5 hours. The chicken is done when it shreds easily with a fork and reaches an internal temperature of 165°F.
Step 3: Add Noodles and Finish Cooking
Stir in the 8 oz Egg Noodles and 1 cup Frozen Peas. If using, pour in the 0.5 cup Heavy Cream for extra richness. Increase the heat to high and cook for another 20-30 minutes, or until the noodles are tender.
Stir once halfway through to prevent sticking. The noodles should absorb most of the liquid, creating a creamy, cohesive texture.
Step 4: Garnish and Serve
Once the noodles are cooked, turn off the crockpot and let the dish sit for 5 minutes to thicken slightly. Sprinkle with 2 tbsp Parsley and stir gently to distribute.
Taste and adjust seasoning if needed, though the broth and soup provide a well-balanced base. Serve warm, with extra parsley on top for freshness.
Pro Tips For Making Chicken And Egg Noodle Crockpot
- Shred Chicken Early: Pull the chicken apart as soon as it hits 165°F—about 3-4 hours on low—so it soaks up more broth flavor before the noodles go in.
- Toast the Noodles: I learned this the hard way—toss the dry egg noodles in a hot pan with a little butter for 2 minutes before adding them to the crockpot to prevent mush.
- Skip Pre-Cooked Chicken: Raw boneless breasts release more juices into the broth as they cook, making the whole dish richer than using pre-cooked or frozen chicken.
- Cut Onions Small: After burning my first batch, I now dice the onion into tiny pieces so they soften completely in the slow cooker instead of floating as crunchy chunks.
Essential Equipment for This Dish
Slow Cooker Selection
For this recipe, a 6-quart slow cooker is ideal—it provides enough space for the chicken, broth, and noodles without overcrowding. I personally use a Crock-Pot Programmable model with a digital timer, which lets me set it and forget it. 💡
Prep Tools
A large skillet for searing the chicken is essential. I recommend a 12-inch nonstick for even browning. A sharp chef’s knife and cutting board make quick work of dicing the onion and chicken.
Measuring Essentials
Accurate measurements matter for consistency. I use a set of OXO Good Grips measuring cups and spoons—they’re durable and easy to read. A liquid measuring cup ensures precise broth and cream amounts.
Optional Upgrades
An instant-read thermometer (I love ThermoWorks) guarantees the chicken reaches 165°F. A wooden spoon for stirring prevents scratching your slow cooker insert. These small tools make a big difference. 🔥
Serving Gear
Have a ladle ready for serving—this dish is hearty and saucy. A large serving bowl keeps the meal family-style. Don’t forget to garnish with fresh parsley for a pop of color.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work wonderfully and often stay juicier. Reduce cooking time to 2-3 hours on low since dark meat cooks faster.
What if my noodles turn out mushy?
Add the noodles during the last 20-30 minutes only. If they still overcook, try using 1 less cup of broth next time.
Can I make this ahead of time?
Prep everything except noodles the night before. Store in the fridge, then add noodles and cook on high for 3-4 hours the next day.
Is it safe to leave in the crockpot all day?
On low, it’s fine for up to 6 hours total. Beyond that, chicken can dry out and noodles will overcook.
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