Slow Cooker Chicken and Noodles

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Slow Cooker Chicken and Noodles

This dish is the culinary equivalent of a warm hug. It’s a classic, Midwestern-style comfort food where the chicken is fall-apart tender, and the noodles are bathed in a thick, buttery, savory gravy. Unlike a traditional soup, this is hearty and thick—almost like a deconstructed chicken pot pie.

Recipe Overview

  • Prep time: 15 minutes

  • Cook time: 6–8 hours (Low) or 3–4 hours (High)

  • Servings: 6 servings

Ingredients

  • 1.5 lbs Boneless skinless chicken breasts (or thighs)

  • 2 cans (10.5 oz each) Cream of Chicken soup

  • 1 stick (1/2 cup) Unsalted butter, sliced (plus extra for the top)

  • 2 cups Low-sodium chicken broth

  • 1 tsp Garlic powder

  • 1 tsp Onion powder

  • 1/2 tsp Black pepper (salt to taste after cooking)

  • 24 oz Frozen egg noodles (like Reames brand—these are key for the texture!)

Instructions

  1. Layer the Base: Place the raw chicken breasts at the bottom of the slow cooker.

  2. Season & Sauce: Top the chicken with the garlic powder, onion powder, and pepper. Pour both cans of cream of chicken soup over the top. Add the chicken broth.

  3. Add Butter: Place the sliced stick of butter on top of the soup mixture.

  4. Slow Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours.

  5. Shred: Once the chicken is cooked through, remove it to a plate, shred it with two forks, and return it to the pot.

  6. Add Noodles: Stir in the frozen egg noodles. Ensure they are mostly submerged in the liquid.

  7. Final Simmer: Cover and cook on High for another 45–60 minutes until the noodles are tender.

  8. The Finishing Touch: Stir well to emulsify the butter and sauce. If you want it extra rich (as seen in your image), add an extra pat of butter on top right before serving.

Notes & Tips

  • The Noodle Secret: Use frozen egg noodles. Dried noodles will turn to mush, and fresh noodles cook too fast. Frozen noodles have a thick, chewy bite that holds up to the slow cooker.

  • Salt Control: Between the canned soup and the broth, there is a lot of sodium. Don’t add extra salt until the very end after tasting.

  • Thinning it Out: If the mixture is too thick for your liking, splash in a little more chicken broth or a half-cup of heavy cream at the end.

Nutritional Info (Per Serving)

  • Calories: 540 kcal

  • Fat: 28g

  • Carbs: 42g

  • Protein: 32g

  • Fiber: 2g

Benefits of This Recipe

  • Set it and Forget it: Perfect for busy workdays or lazy Sundays.

  • Kid-Friendly: Even the pickiest eaters usually love the simple, creamy flavors.

  • Budget-Friendly: Uses pantry staples and affordable cuts of meat.

Q&A

Q: Can I use fresh vegetables?

A: Absolutely. Adding diced carrots and celery at the beginning adds great flavor and nutrition.

Q: Can I make this on the stovetop?

A: Yes. Simmer the chicken/soup/broth for about 20 minutes, shred the chicken, add noodles, and simmer for another 20 minutes until the noodles are soft.

Q: Can I freeze the leftovers?

A: Yes, though the noodles will soak up more liquid as they sit. When reheating, you’ll likely need to add a splash of milk or broth to bring back the creamy consistency.

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