Last year, I asked for crockpot recipe suggestions, and my friend Sarah from The Sadder But Wiser Girl recommended this Crock Pot Chicken and Noodle recipe. I pinned it, with the plan of making it in the near future, and now, nearly a full year later, I’m finally doing it. I don’t know why I waited so long; Sarah also recommended this Slow Cooked Whole Chicken, which is one of my very favorite Crock Pot recipes, so obviously she has good taste.
Maybe I’ll ask Sarah to manage my meal planning full-time. I’ll ask her nicely so she’ll surely say yes.
This Crock Pot Chicken and Noodles recipe is incredibly easy, and fits solidly in the comfort food category. I can’t decide if it tastes like a creamy chicken noodle soup, or more like chicken and dumplings, but with noodles instead of dumplings. You know what? Just make it, and decide for yourself. Please note: It calls for egg noodles, and I used rotini, because it’s what I had on hand.
The kids love it, and it freezes beautifully.
Thanks for another winner, Sarah!
I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this Crock Pot Chicken and Noodles recipe.
Crock Pot Chicken and Noodles
- 4 boneless skinless chicken breasts (frozen is fine)
- 1 stick butter
- 1 large (26 oz) can cream of chicken soup
- 1 quart chicken stock
- 24 oz uncooked egg noodles
- salt and pepper to taste
- parsley to garnish
- Place chicken breasts in slow cooker, and add butter, cream of chicken, and chicken stock to top.
- Mix to combine.
- Cover and cook on low 6-8 hours.
- Shred chicken, add egg noodles directly to Crock Pot, and stir.
- Cover again, and cook for about 30 minutes, or until noodles are to desired doneness.
- Salt and pepper to taste.
Yummy, easy, and good for the whole family sums up this recipe. I pretty much followed the recipe. I used regular egg noodles and added these the last 20 minutes of cooking. I love this option as it makes an easy dinner. I also used frozen chicken breasts and cooked on low for 7.5 hours, and added a sprinkle of pepper. I served asparagus as a side dish but ended up cutting mine up and adding it to my bowl. Next time I would add a few veggies to the crock.
This was soooo good, and so easy! It reminded me of the noodles my grandma used to make–yummy and comforting. I also used frozen chicken breasts, cooked for 8 hours on low, then added the egg noodles right out of the bag. The sauce in the Crock Pot was thin enough to cook those noodles right up in about 25 minutes. I also added mixed vegetables to mine in the end with some pepper. Everyone loved this, and the leftovers are just as good.
I overcooked my noodles a bit, so watch them that last 30 minutes or so. They’ll cook up faster than you think. I love the idea of adding veggies to the mix. It would give it a pot pie vibe, which I totally dig.