What makes slow cooker chicken and noodles a comfort classic
Chicken and noodles is a cozy, spoonable dinner: tender shredded chicken, soft egg noodles and a savory, creamy broth. The slow cooker does most of the work. You add the chicken and sauce base in the morning, then stir in the noodles near the end.
Ingredients
This is a typical base, serving about 6.
- 1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
- 2 cans (10.5 oz each) cream of chicken soup
- About 4 cups chicken broth
- 1/4 cup butter, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- Salt and pepper to taste
- 8 to 12 ounces dry egg noodles, or a bag of frozen egg noodles
Optional: diced carrots, celery and onion, or a cup of frozen peas at the end.
Steps
- Place the chicken in the bottom of the slow cooker.
- Add the soup, broth, butter and seasonings. Stir lightly around the chicken.
- Cover and cook on low for about 6 to 8 hours, or on high for about 3 to 4 hours, until the chicken is tender and has reached an internal temperature of 165°F (74°C).
- Remove the chicken and shred it with two forks.
- Turn the slow cooker to high, stir the noodles into the hot broth, and cook with the lid on according to the noodle type (see below).
- Return the shredded chicken to the pot, stir, taste and adjust salt and pepper.
When to add the noodles
Add noodles late. Dry egg noodles often need roughly 20 to 30 minutes on high once the liquid is hot, but timing varies by brand and cooker, so start testing at 15 to 20 minutes. Frozen egg noodles are thicker and usually take longer, often 30 to 60 minutes. If the noodles go in too early, they can break down and make the broth gluey.
Uncooked noodles can cook directly in the slow cooker as long as there is enough hot liquid. If the sauce looks too thick as the noodles absorb it, stir in a splash of broth.
Tips
- Thighs or breasts: both work. Thighs tend to stay juicier if you are cooking for the longer end of the range.
- Vegetables: carrots and celery can go in at the start. Peas and other soft vegetables are best added in the last 10 to 15 minutes.
- Frozen chicken: the USDA advises against cooking frozen chicken in a slow cooker, since it may spend too long in a temperature range where bacteria can grow. Thaw it in the refrigerator first.
- Thicker broth: let the noodles cook with the lid off for a few minutes, or stir in a small cornstarch slurry.
Storing and reheating
Noodles keep absorbing broth as they sit, so leftovers become thick. Refrigerate within 2 hours and eat within 3 to 4 days. When reheating, add a splash of broth or water and heat until steaming hot, to 165°F (74°C). If you plan to meal prep, you can store the chicken and broth separately and cook fresh noodles when you reheat.
What to serve
Chicken and noodles are traditionally served over mashed potatoes in some regions, which makes a very hearty meal. A green salad or green beans balance it out. If you want another rice-based option, see our slow cooker chicken and rice recipes, and for a thinner, brothier dinner try our slow cooker chicken stew.
FAQ
Can you put uncooked noodles in the crockpot to cook?
Yes, in a recipe with plenty of hot liquid. Add them near the end rather than at the start so they do not overcook.
Can I use frozen chicken breasts?
It is better to thaw them first. The USDA does not recommend starting with frozen chicken in a slow cooker.
What is a good five-ingredient version?
Chicken, cream of chicken soup, chicken broth, butter and egg noodles make a simple five-ingredient base. Seasoning is up to you.