Look, I’m just going to say it right up front—this chicken and noodles crockpot recipe has completely ruined restaurant versions for me. And I mean that in the best way possible.

There’s something almost magical about coming home to a house that smells like Sunday dinner at Grandma’s, except you barely did any work. That’s exactly what happens when you make chicken and noodles in a slow cooker. The crockpot does all the heavy lifting while you’re out living your life, and somehow—somehow—it tastes better than if you’d slaved over the stove for hours.

I discovered this recipe on one of those weeks where everything felt too overwhelming. You know the kind. Too many meetings, not enough sleep, and the thought of chopping vegetables made me want to cry. But I had chicken breasts in the fridge that needed to be used, and I was determined not to order pizza for the third time that week.

Best decision ever.

Why This Chicken and Noodles Crockpot Recipe Actually Works

Here’s the thing about crockpot recipes—a lot of them are just… fine. They’re convenient, sure, but the flavor? Meh. This easy crock pot chicken and noodles recipe is different, though I’ll admit I was skeptical at first.

The secret is in the layering. You’re not just dumping everything in and hoping for the best. There’s a method here, and it makes all the difference. The cream of chicken soup creates this incredibly rich base, and when you combine it with the Better Than Bouillon (which, honestly, is a game-changer in any recipe), you get depth of flavor that tastes like you simmered it all day. Which, technically, you did. You just weren’t standing there stirring it.

The butter on top? Don’t skip it. I know, I know—it seems indulgent. But it melts down into everything and creates this silky, luxurious texture that makes the whole dish feel like a warm hug. And after the kind of days most of us have? We deserve that warm hug.

What Makes This Different From Other Chicken and Noodles Recipe in Crock Pot Versions

I’ve tried a lot of variations over the years. Some were too bland. Others turned into a gummy mess because the noodles cooked too long. A few were so thin they were basically chicken soup with a few sad noodles floating around.

This recipe hits that perfect middle ground. The broth is rich and creamy without being heavy. The chicken stays tender because you’re not overcooking it. And the noodles—those glorious Reames egg noodles—cook up perfectly without turning to mush.

Actually, let me talk about those noodles for a second. Reames frozen egg noodles are thick, hearty, and hold up beautifully in the crockpot. If you’ve never used them before, you’re in for a treat. They’re usually in the freezer section near the frozen vegetables, and they’re absolutely worth seeking out. You can use dry egg noodles if that’s what you have (more on that in a minute), but frozen Reames are my preference. They just work better.

If you’re curious about the science behind why certain noodles work better in slow cookers, Serious Eats has a great breakdown of how starches behave during long cooking times.

The Ingredients: Simple but Strategic

Let’s break down what you need for this recipe for chicken and noodles crock pot style:

The Main Players:

• 4 chicken breasts (not the massive ones—just regular sized)
• Salt, pepper, poultry seasoning, and garlic powder for seasoning
• 2 cans of cream of chicken soup (don’t get fancy here—regular Campbell’s works great)
• ½ cup butter, sliced into pats
• 2 teaspoons Better Than Bouillon chicken base
• 4 cups chicken broth (I usually use low-sodium so I can control the salt)
• 24 oz Reames egg noodles, or 8 oz dry if you’re substituting
• Optional: 2 cups frozen mixed veggies

That’s it. Nothing exotic, nothing you need to hunt down at specialty stores. Just solid, accessible ingredients that come together to create something genuinely delicious.

The frozen veggies are optional, but I usually throw them in because it makes me feel like I’m eating a balanced meal. Peas, carrots, corn—whatever blend you like. They add color and texture, plus it’s an easy way to sneak more vegetables into your day. Not that we’re always looking for ways to do that, but… okay, we totally are.

How to Make Chicken and Noodles in a Crock Pot (The Right Way)

Here’s where many recipes get it wrong. They tell you to dump everything in at once and walk away. That’s not how the process works—at least not if you want noodles that aren’t disintegrating and chicken that doesn’t taste like cardboard.

Step 1: Season and Layer the Chicken

Place your chicken breasts in the bottom of your crockpot. Season them generously with ¾ teaspoon salt, ½ teaspoon pepper, ½ teaspoon poultry seasoning, and 1½ teaspoons garlic powder. Don’t be shy here. This dish is your flavor foundation.

Then spread those two cans of cream of chicken soup right over the top of the chicken. It won’t look pretty. It’ll look kind of gloppy, actually. That’s fine. Trust the process.

Arrange your butter slices on top of the soup layer. Just dot them around evenly. They’ll melt and work their magic.

Step 2: Add the Broth

Here’s a little trick: stir your Better Than Bouillon into the chicken broth before pouring it into the crockpot. Make sure it’s fully dissolved. This distributes the flavor evenly instead of having little concentrated pockets of bouillon base.

Pour that broth into the crockpot. It’ll mix with the soup and butter as everything cooks.

Step 3: The Waiting Game

Set your crockpot to LOW and cook for 4-6 hours. The range depends on your crockpot (they all run a bit differently) and the size of your chicken breasts. You’re looking for chicken that’s cooked through and tender enough to shred easily.

This is the part where you go live your life. Run errands, work from home, binge a show, take a nap—whatever you need to do. Your crockpot’s got this.

Step 4: When to Add Noodles to Crock Pot

This is crucial. Don’t add the noodles at the beginning. I repeat: do not add the noodles at the beginning. I made that mistake exactly once, and I ended up with something that resembled wallpaper paste more than dinner.

After 4-6 hours, remove the chicken breasts from the crockpot and set them aside on a cutting board or plate.

Now add your frozen Reames egg noodles to the crockpot. If you’re using the frozen mixed veggies, toss those in too. Give everything a good stir.

Turn your crockpot to HIGH and let it cook for 1-2 hours. The noodles need that higher heat to cook properly without getting mushy.

Step 5: Finishing Touches

While the noodles are cooking, shred your chicken using two forks. It should pull apart easily if it’s cooked properly. Sometimes I cheat and use my hands once it’s cool enough—it’s faster and honestly more satisfying.

Once your noodles are tender (taste one to check), add the shredded chicken back into the crockpot. Stir everything together.

Here’s where you assess the consistency. Sometimes the noodles absorb a lot of liquid and everything gets thick. If that happens, add more chicken broth—½ cup at a time—until you reach your desired consistency. I like mine somewhere between soup and casserole. Creamy, but not so thick you could stand a spoon in it.

Season to taste. You might need more salt or pepper at this point.

Tips & Tricks

Now, I’ve had my fair share of “oops” moments with this recipe (learned this the hard way), so let me share some wisdom to spare you from the same fate:

• Chicken cut: I’ve found that breasts can sometimes get a bit dry, so thighs are a fantastic alternative for juicier meat. (Game changer!)
• Noodle know-how: Don’t add the noodles too early, or they’ll turn to mush. Timing is everything here.
• Broth basics: If you love a soupier consistency, feel free to add more broth. Who am I to judge your soup-to-noodle ratio?
• Slow and steady: Resist the urge to cook on high to save time. Low and slow is the mantra for flavors that develop depth.

Frequently Asked Questions

How to make chicken and noodles in a crock pot without them getting mushy?

The key is timing. Add your noodles in the last 1–2 hours of cooking on HIGH, not at the beginning. This gives them enough time to cook through without overexposing them to heat. Frozen Reames egg noodles hold up better than most dry noodles, which is why I recommend them. If you’re using dry noodles, check them frequently after the 1-hour mark to catch them at perfect doneness.

How long to cook noodles in a crock-pot on high?

For frozen Reames egg noodles (24 oz), cook on HIGH for 1.5-2 hours. For dry egg noodles (8 oz), start checking at 1 hour. The noodles should be tender but not falling apart. Remember that they’ll continue to soften a bit even after you turn the crockpot off, so slightly al dente is perfect.

When to add noodles to the crock pot?

Add noodles during the last 1-2 hours of cooking, after the chicken has cooked on LOW for 4-6 hours. Remove the chicken first, add the noodles and any vegetables, then switch to HIGH. Never add noodles at the beginning of the cooking time—they’ll turn into a gummy mess.

Crock-pot chicken and noodles recipes—what makes a good one?

The best crock pot chicken and noodles recipes have three things in common: properly seasoned chicken, a rich and creamy broth (not watery), and noodles that are added at the right time to maintain their texture. Look for recipes that use cream of chicken soup or a similar creamy base, include flavorful additions like Better Than Bouillon or herbs, and specifically instruct you to add noodles near the end of cooking. Those are the recipes worth trying.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs actually work wonderfully in this recipe. They’re more forgiving than breasts, stay incredibly tender, and won’t dry out even if you cook them a bit longer. Use boneless, skinless thighs for easiest preparation, or bone-in if you don’t mind fishing out the bones later. You’ll need about 2-2.5 pounds of thighs to replace the 4 chicken breasts. The cook time remains the same—4-6 hours on LOW.

Can I make this recipe dairy-free?

Yes, with a few substitutions. Replace the butter with dairy-free butter or olive oil (though olive oil will change the flavor profile slightly). For the cream of chicken soup, use dairy-free cream of chicken or cream of mushroom soup—Pacific Foods and Imagine both make good options. You can also make your own dairy-free cream sauce using flour, dairy-free milk, and chicken broth thickened together. The result won’t be quite as rich, but it’ll still be delicious.

How do I prevent the noodles from sticking together?

Give everything a good stir right after adding the noodles, and then stir again every 20-30 minutes during that HIGH cooking phase. This keeps the noodles moving and prevents them from clumping. Make sure you have enough liquid—the noodles should be mostly submerged. If your mixture looks too thick after adding noodles, add an extra cup of chicken broth before cooking.

Can I double this recipe?

You can, but you’ll need a large crockpot—at least 6 quarts, preferably 7 or 8. Double all ingredients except the noodles—start with 1.5 times the noodle amount and add more if needed. The cooking time for the chicken stays roughly the same (maybe add 30 minutes), but watch the noodles carefully, as a fuller crockpot may cook them faster. Honestly, I find it easier to make two separate batches if I’m feeding a huge crowd.

What size Crock-Pot do I need for this recipe?

A 6-quart slow cooker is ideal for this recipe. You could squeeze it into a 5-quart, but it’ll be very full once you add the noodles. Anything smaller than 5 quarts and you’ll definitely need to cut the recipe in half. An 8-quart works fine too, though the liquid might not come up as high on the chicken initially.

Can I add more vegetables to this recipe?

Definitely! This recipe is super flexible with vegetables. Add diced celery and carrots at the beginning with the chicken for more flavor. Frozen peas, corn, and green beans work great added with the noodles. Fresh mushrooms (sautéed first) are delicious mixed in at the end. Just keep in mind that adding a lot of vegetables will absorb more liquid, so you might need to add extra broth.

Why is my chicken and noodles too thick/too thin?

Thickness is easy to adjust. If it’s too thick (common because noodles absorb a lot of liquid), add chicken broth ½ cup at a time until you reach your desired consistency. If it’s too thin, let it cook uncovered on HIGH for 15-20 minutes to reduce the liquid, or mix 2 tablespoons cornstarch with ¼ cup cold water and stir it in, then cook for another 10 minutes to thicken.

Can I cook this on HIGH the entire time?

I don’t recommend it. Cooking chicken on HIGH for the full time tends to make it stringy and dry rather than tender and juicy. If you’re really short on time, you can cook on HIGH for 2.5-3 hours for the chicken portion, but LOW is better. The noodles absolutely should be cooked on HIGH though—they need that direct heat.

Do I really need Better Than Bouillon, or can I skip it?

You can skip it, but I really don’t recommend it. Better Than Bouillon adds concentrated chicken flavor that regular broth just doesn’t provide. If you don’t have it, you could substitute with 2 additional chicken bouillon cubes dissolved in the broth, but the flavor is more one-dimensional. You can find Better Than Bouillon at most grocery stores or online, and one jar lasts forever.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F and be tender enough to shred easily with two forks. If you don’t have a meat thermometer (though you really should—they’re inexpensive and useful), cut into the thickest part of one breast—it should be white throughout with no pink, and the juices should run clear.

Can I use homemade egg noodles?

You can, and they’re delicious! Homemade noodles are a bit more delicate than store-bought, so watch them carefully. Add them during the last hour on HIGH and check at 30 minutes. They’ll likely cook faster than frozen Reames noodles. Make sure they’re well-floured so they don’t stick together when you add them to the crockpot.

Will this recipe work in an Instant Pot?

Yes, but the method is different. Use the pressure cooker function: add everything except noodles, cook on high pressure for 15 minutes, natural release for 5 minutes, then quick release. Remove chicken, switch to sauté mode, add noodles and cook for 8-12 minutes, stirring frequently until tender. Shred chicken and return it to the pot. It’s faster, but you lose that true slow-cooked depth of flavor.

How long will leftovers last in the fridge?

Stored in an airtight container, leftovers will keep for 3-4 days in the refrigerator. The noodles will continue to absorb liquid, so add a splash of chicken broth when reheating. Make sure to cool the dish to room temperature before refrigerating (but don’t leave it out longer than 2 hours for food safety).

Can I freeze chicken and noodles?

You can freeze this for up to 3 months, though the texture of the noodles will change—they become softer and less springy. If you know you want to freeze some, slightly undercook the noodles. Freeze in portion-sized containers, thaw overnight in the fridge, and reheat gently on the stovetop with a bit of extra broth. Some people prefer to freeze just the chicken and sauce, then cook fresh noodles when reheating.

What can I serve with chicken and noodles?

This is hearty enough to be a complete meal, but crusty bread, dinner rolls, or biscuits are perfect for soaking up the sauce. A simple side salad with vinaigrette helps cut the richness. Green beans, roasted broccoli, or glazed carrots also pair nicely.

Can I make this gluten-free?

Yes! Use gluten-free egg noodles (several brands make them), gluten-free cream of chicken soup (Pacific Foods makes one), and check that your Better Than Bouillon is gluten-free (the chicken base is, but always verify). You can also use rice noodles, though they cook much faster—check them after 30-45 minutes on HIGH.

My crockpot runs hot/cold. How do I adjust?

If your crockpot runs hot, reduce the initial cooking time to 3-4 hours on LOW and watch the noodles carefully—they may be done in 45 minutes on HIGH. If it runs cool, increase to 6-7 hours on LOW and plan for the full 2 hours for noodles. Every crockpot is different, so get to know yours. A crockpot thermometer can help you figure out how yours performs.

Cooking Tips

One time, I tried to get fancy and add white wine to the broth. Honestly, it wasn’t terrible, but it overpowered the comforting simplicity that makes this dish shine. So my tip is: keep it simple. This dish is all about the homestyle, feel-good vibes.

As for calories, let’s be real – this is comfort food, not calorie-counting fare. But if you must know, a serving without modifications is roughly around 600 calories. It’s hearty, it’s satisfying, and it’s worth every single one of those calories.

When it comes to substitutions, I’ve been there. No cream of chicken soup? I’ve used cream of mushroom, and it turned out just as delicious. No egg noodles? Broken spaghetti works in a pinch. It’s all about improvisation!

Now, for some variations: I’ve thrown in peas for a pop of color and nutrition, swapped the noodles for rice (cook separately, please), and even added a sprinkle of parmesan on top for a cheesy twist. Get creative – this recipe is forgiving.

Let’s not forget about the culturalStory. My neighbor, who’s originally from the Midwest, told me that chicken and noodles is a staple there, especially during the cold months. She would talk about how her family would gather in the kitchen, the windows steaming up from the warmth of the stove, and share stories as they enjoyed a bowl of this very dish. It’s those stories that make me treasure this recipe even more.

Lastly, storageTips. If you’re lucky enough to have leftovers, cool them down before popping them into the fridge. And please, for the love of all that is tasty, keep the noodles separate if you plan to enjoy this meal over several days. Soggy noodles can ruin the whole experience.

In conclusion, this chicken and noodles crockpot recipe is more than just a recipe; it’s a ticket to a heartwarming meal that’s sure to lift your spirits and fill your belly. It’s a reminder of the simple pleasures in life and a testament to the magic that can happen when you’re willing to mess up, learn, and try again.

So go ahead, cozy up with this hearty meal, and let the soothing scents and flavors take you back to a simpler time. Whether it’s a chilly evening or you’re just in need of some comfort, this dish is like a warm embrace from the inside out.

Happy cooking, friends, and remember: when life gives you mushy noodles, just keep tweaking that recipe. You’ll get there, and it’ll be spectacular.

Troubleshooting

Even the best of us run into a kitchen snag or two, and honestly, it’s all part of the charm of home cooking. So, if you find yourself in a pickle with this chicken and noodles crockpot recipe, here are a few troubleshooting tips I’ve picked up along the way:

• If your noodles are coming out too mushy, it might be that your crock pot runs a bit hot. Try adding them later in the cooking process next time.
• On the flip side, if your noodles aren’t cooked through, your crock pot might run cooler, or they just need more time. Keep checking every few minutes until they’re just right.
• If the dish is too liquidy for your taste, remove the lid during the last 15 minutes of cooking to let some of the liquid evaporate. (A little evaporation, a lot of concentration!)
• Chicken not shredding easily? It may need more time. Each crock pot is a unique snowflake, and some just take their sweet time to get things tender.

Remember, cooking is an art as much as it is a science. Sometimes, you’ve just got to go with the flow and trust your instincts. (And maybe cross your fingers just a little.)

Lists

Because I’m a sucker for a good list (and maybe you are too), here’s a quick rundown of some essentials and nice-to-haves for this recipe:

Essentials

• Crock pot (obviously)
• Chicken (the star of the show)
• Egg noodles (for that carbolicious goodness)
• Veggies (onion, carrots, celery – the holy trinity)
• Broth and cream of chicken (flavor bombs)
• Seasonings (garlic powder, thyme, salt, pepper)
• Butter (because butter makes everything better)

Nice-to-Haves

• Chopped parsley (for that Insta-worthy garnish)
• A good pair of forks for shredding chicken (or use your hands – I won’t tell)
• A cozy blanket to snuggle under while you wait (not for the crock pot, for you!)

And there you have it – your roadmap to chicken and noodles bliss. Just follow the signs (or the recipe) and you’ll get there.

Variations and Substitutions (Because Life Happens)

Look, I gave you the recipe I use most often, but I’m not going to pretend you can’t make adjustments. Sometimes you work with what you’ve got.

Noodle Substitutions: If you can’t find Reames frozen egg noodles, wide egg noodles from a bag work fine. Use about 8 oz (half a standard bag). Just remember they’ll cook faster than the frozen ones.

Cream Soup Alternatives: If you’re not a fan of cream of chicken soup, consider using cream of mushroom or cream of celery instead. You could use cream of mushroom or cream of celery. The flavor will change slightly, but it’ll still be tasty. Or, if you want to be fancy, you could make a quick roux-based cream sauce. Though honestly, if I’m making a crockpot meal, I’m probably not in the mood to make roux from scratch.

Butter: Could you reduce the butter? Sure. But I wouldn’t recommend cutting it out entirely. It adds richness that makes the batter taste restaurant-quality. Maybe try ¼ cup if you want to lighten it up a bit.

Chicken Options: Chicken thighs work great in this recipe too. They’re more forgiving than breasts and stay even more tender. You could also use a rotisserie chicken if you’re really short on time—just add the shredded chicken at the end with the cooked noodles, and reduce the initial cooking time since you’re just heating everything through.

Vegetables: Skip them, add them, or swap them out for fresh instead of frozen—whatever works for you. I’ve used fresh carrots and celery before (added at the beginning with the chicken), and that was delicious too. It just takes more prep time.

The Leftovers Situation (A Bonus Feature)

Can we talk about how good this is the next day? Because sometimes leftovers are just sad versions of the original meal, but not this time.

This chicken and noodles crockpot recipe reheats beautifully. The noodles absorb more of the sauce overnight, so it’s even creamier and thicker. You might need to add a splash of chicken broth when reheating to loosen it up, but that takes two seconds.

I usually portion it into individual containers so I can grab lunch for the week. Microwave for 2-3 minutes, stir, and you’ve got a hot, comforting meal that beats any frozen lunch you could buy at the store.

It also freezes pretty well, though I’ll be honest—the texture of the noodles changes slightly when frozen and reheated. They’re a bit softer. Still tasty, just different. If you know you want to freeze some, slightly undercook the noodles. They’ll finish cooking when you reheat.

Common Mistakes to Avoid

I’ve made this recipe probably fifty times at this point, and I’ve learned what not to do:

Don’t add the noodles too early. I mentioned this already, but it bears repeating. They will turn to mush. Set a timer if you need to.

Don’t skip the Better Than Bouillon. Regular broth alone doesn’t quite cut it. The bouillon adds concentrated chicken flavor that makes everything taste richer.

Don’t use chicken breasts that are too thick. If you’ve got those massive ones that are like 12 ounces each, pound them thinner or slice them in half horizontally. Otherwise the outside overcooks before the inside is done.

Don’t forget to taste and adjust at the end. Your palate might be different than mine. Maybe you like more garlic powder or need extra salt. Taste it before serving and make it yours.

Food Network’s guide to slow cooker mistakes is another excellent resource for troubleshooting common issues.

Cultural Story

Every recipe has its story, and this chicken and noodles crockpot recipe is no exception. My neighbor, who shared her Midwestern family’s story with me, also mentioned that this dish is often served at community gatherings—think potlucks, church dinners, and family reunions. It’s a dish that brings people together, filling not just stomachs but hearts as well.

The first time I made this recipe after perfecting it, I brought it over to a friend’s house for a game night. The aroma filled the kitchen, and soon enough, everyone was gathered around the crock pot with bowls in hand. It was more than just a meal; it was a shared experience that made us all feel a little closer.

That’s the power of a good, hearty dish – it transcends the dinner table and weaves its way into our memories, creating a cultural tapestry that’s as rich and comforting as the food itself.

Storage Tips

Now, let’s talk leftovers. If you’re anything like me, you’re actually excited about having leftovers – because let’s be honest, this chicken and noodles crockpot recipe might be even better the next day.

• First and foremost, let the dish cool to room temperature before storing it. We’re not trying to cultivate bacteria here.
• Store the chicken and broth mixture in one container, and if you’ve got noodles left (which I doubt), store them separately to avoid the dreaded mush.
• When reheating, add a splash of broth or water to bring back the moisture. Heat it gently on the stove or give it a zap in the microwave.

Follow these tips, and you’ll be enjoying this comforting meal for days. (Or hours, depending on your self-control.)

This chicken and noodles crockpot recipe has become one of my most-requested dishes. Friends ask me to make it for potlucks. My family requests it for casual Sunday dinners. I’ve even had people who claimed they “don’t like slow cooker food” ask for the recipe after trying it.

It’s not fancy. It won’t win any awards for presentation. But it’s the kind of food that makes people happy, that brings comfort when you need it, and that makes your house smell absolutely incredible while it cooks.

The best part? It’s so easy that even on your most chaotic, overwhelming days, you can still pull off a homemade dinner. And sometimes, that alone feels like a small victory worth celebrating.

So grab your crockpot, get these simple ingredients, and let this chicken and noodles recipe in crock pot do what it does best—make your life a little easier and your dinner a lot more delicious. You won’t regret it.

Trust me on this one.