Slow Cooker Creamy Chicken and Noodles

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Prep time: 10 minutes
Cook time: 4 to 6 hours on LOW (or 2½ to 3 hours on HIGH), plus 30 to 40 minutes for the noodles
Total time: about 5 to 7 hours
Servings: 6 to 8
Course: Dinner
Cuisine: American
Method: Slow cooker / Crockpot

Equipment

  • 6-quart slow cooker
  • Two forks or tongs, for shredding
  • Whisk or large spoon
  • Liquid measuring cup
  • Instant-read meat thermometer

Ingredients

For the chicken and sauce

  • 2 lb (900 g) boneless, skinless chicken breasts or thighs
  • 2 cans (10.5 oz / 298 g each) condensed cream of chicken soup
  • 4 cups (960 ml) chicken broth, low-sodium
  • 4 tbsp (57 g) butter, divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 1 tsp dried thyme or parsley
  • Salt, to taste

For the noodles

  • 12 oz (340 g) wide egg noodles, dry
  • 1 extra cup (240 ml) chicken broth or water, if needed to loosen the sauce

Optional extras

  • 4 oz (115 g) cream cheese, cubed, for a richer sauce
  • ½ cup (120 ml) milk or half-and-half
  • 1 cup frozen peas and diced carrots
  • 1 small onion, diced, and 2 stalks celery, diced
  • Chopped fresh parsley, for garnish

Instructions

1. Add the chicken. Place the chicken breasts or thighs in the bottom of the slow cooker in a single layer. Season with garlic powder, onion powder, pepper, and thyme.

2. Add the soup and broth. Spoon the cream of chicken soup over the chicken, then pour in 3 cups of the broth. Stir gently to loosen the soup, and add the optional onion, celery, and carrots if using. Place 2 tablespoons of butter on top.

3. Cover and cook. Put the lid on and cook on LOW for 4 to 6 hours, or on HIGH for 2½ to 3 hours, until the chicken reaches 165°F (74°C) and shreds easily.

4. Shred the chicken. Lift the chicken onto a cutting board and shred it with two forks. Return it to the slow cooker and stir it into the sauce.

5. Add the noodles. Turn the slow cooker to HIGH. Stir in the remaining 1 cup of broth and the dry egg noodles, pushing them down so they’re submerged in the liquid.

Tip: Adding the noodles dry at the end keeps them from turning to mush. Pasta cooked for hours in a slow cooker breaks down completely.

6. Cook the noodles. Cover and cook on HIGH for 30 to 40 minutes, stirring once or twice, until the noodles are tender. Check at 25 minutes, because slow cookers vary and egg noodles cook quickly.

7. Add the finishing touches. Stir in the optional cream cheese, milk, and frozen peas, and cook another 5 to 10 minutes until the cream cheese melts and everything is hot. Add the remaining 2 tablespoons of butter on top, as in the photo, and let it melt.

8. Adjust the consistency. The sauce will thicken as it sits. If it’s too thick, stir in a splash of warm broth or milk. If it’s too thin, leave the lid off for 10 minutes or mix in a cornstarch slurry of 1 tablespoon cornstarch and 1 tablespoon cold water.

9. Season and serve. Taste and add salt and pepper as needed. Stir the butter through, ladle into bowls, and garnish with parsley.

Recipe Notes and Tips

Use wide egg noodles. They have a rich, tender bite and hold up to the sauce. Frozen homestyle egg noodles are a popular alternative and can be added directly from the freezer.

Add the noodles late. This is the most important step. Adding them at the start gives you a gluey, broken-down mess.

Chicken thighs stay juicier. Breasts work but can dry out if overcooked, so check them at the early end of the time range.

Watch the liquid. Egg noodles absorb a lot of liquid. Keep extra broth on hand, and add more at the end if the dish looks dry.

Don’t overcook the noodles. They keep absorbing sauce as the dish sits. Serve right away for the best texture.

Season at the end. Condensed soup and broth are salty, so taste before adding salt.

Slow cooker liners make cleanup easy with a starchy, creamy sauce.

Variations

  • Extra creamy: Stir in cream cheese, sour cream, or heavy cream at the end.
  • Veggie-loaded: Add diced carrots, celery, onion, and peas for a chicken noodle casserole feel.
  • Rotisserie chicken shortcut: Skip the first cooking stage. Combine shredded rotisserie chicken, soup, and broth, heat on HIGH for 30 minutes, then add the noodles.
  • Homestyle version: Use frozen egg noodles and cook them in the broth for the last 45 to 60 minutes.
  • Lighter version: Use reduced-fat soup, low-sodium broth, and whole wheat noodles.
  • Gluten-free: Use gluten-free soup and gluten-free noodles, and check the broth label.
  • Turkey version: Replace the chicken with leftover turkey, and add it with the noodles.
  • Cheesy version: Stir in 1 cup shredded cheddar or Parmesan at the end.
  • Instant Pot method: Pressure cook the chicken, soup, and 3 cups broth for 10 minutes, shred, then add the noodles and cook 4 minutes on high pressure.
  • Stovetop method: Simmer everything in a large pot for 15 to 20 minutes.

Troubleshooting

  • The noodles are mushy. They were added too early or cooked too long. Add them in the last 30 to 40 minutes and check often.
  • The noodles are hard. The sauce was too thin or the lid wasn’t tight. Add warm broth and cook another 10 minutes.
  • The sauce is too thick. Stir in warm broth or milk, a little at a time.
  • The sauce is too thin. Cook uncovered for 10 to 15 minutes, add a cornstarch slurry, or stir in cream cheese.
  • The dish is bland. Add extra garlic powder, black pepper, a squeeze of lemon, or a spoonful of Dijon.
  • The chicken is dry. It was overcooked. Use thighs, and check temperatures early.
  • The sauce separated. The dairy got too hot. Lower the heat and whisk in a splash of cold milk.

What to Serve With It

  • Steamed green beans or broccoli
  • A simple green salad
  • Warm dinner rolls or biscuits
  • Buttered corn
  • Roasted carrots
  • Mashed potatoes, for the ultimate comfort meal

Storage

Refrigerate: Store in an airtight container for up to 3 to 4 days. The noodles absorb sauce as they sit, so the dish will thicken.
Freeze: Freeze for up to 2 months. Noodles can soften when frozen, so for the best texture freeze the chicken and sauce without noodles.
Reheat: Warm in a saucepan over low heat with a generous splash of broth or milk, stirring often. In the microwave, use 50% power in short bursts.

Nutrition (Estimated, Per Serving, Based on 8 Servings)

  • Calories: about 430
  • Protein: about 32 g
  • Carbohydrates: about 40 g
  • Fat: about 15 g
  • Sodium: moderately high, depending on the soup and broth

These numbers are approximate and vary with the cut of chicken and the brands you use.

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