Name: Crock Pot Chicken and Noodles
Prep time: 5 min
Cook time: 480 min
Total time: 485 min
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts; 4 tablespoons butter; 2 teaspoons garlic pepper seasoning; 3 cloves garlic; 1 onion; 2 celery stalks; 2 cans cream of chicken soup; 2 tablespoons Better than Bouillon Roasted Chicken; 4 cups water; 16 ounces frozen egg noodles

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Crock Pot Chicken and noodles are not only the ultimate comfort food but a super easy chicken recipe the family will love to come home to smell a rich and comforting meal. This meal of chicken and noodles is the ultimate warm and filling meal for a cold winter night. The creamy chicken finished off with thick noodles and then served over mashed potatoes is pure carb-filled joy.

The crock pot beef and noodles recipe on my blog are so good, but my kids love chicken and noodles too. So I have the Instant Pot chicken and noodles and now this easy crock pot chicken and noodles. The slow cooker version is probably my favorite version of chicken and noodles.

What do you need to make old fashion chicken and noodles?

This recipe is a bit old fashion in nature but is definitely the ultimate comfort food and yet so easy to make with these basic ingredients:

Boneless, skinless chicken breasts or thighs - Either breasts or thighs will work. I tend to use thighs more because they have more flavor.
Onions - Sweet onions or white onions work the best for this. They add more flavor to the dish.
Celery - Celery can be omitted if you are really against it. It changes the texture and gives it an earthy flavor.
Garlic - I am not sure I can cook without garlic. Garlic is life. I always have garlic bulbs on hand but minced jar garlic would work too.
Butter - Fat is flavor. Grab the stick of butter.
Cream of chicken soup - Cream of chicken obviously works the best but the cream of celery could be used in a pinch.
Chicken Broth - Chicken broth or Better than Bouillon plus water can also work.
Wide Noodles - Reames frozen noodles are what I recommend but dry wide noodles work as well.
Garlic Pepper - This is a great combination of garlic powder, salt, and pepper. Buy a large bottle, because you will use it in a lot of recipes.

How to Make Chicken and Noodles in a Crock Pot?

Making this easy chicken and noodles in a crock pot is a dump-and-go recipe. Start by chopping the celery, onions, and garlic. Drop half of them into the crock pot with two tablespoons of butter.

Place the chicken on top of the vegetables and season with garlic pepper. Then add the remaining celery, onions, and garlic, and butter to the top of the chicken. Pour the cream of chicken soup and broth over the chicken. Season again. I love peppery chicken and noodles.

Cook on low for the day. Then when you are about an hour from wanting to eat, shred up the chicken. Pour the Reames noodles into the crock pot with the shredded chicken, soup, and broth.

Continue to slow cook for another hour or two. Add more water if the chicken and noodles are thicker than you like.

Serve over the top of mashed potatoes.

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Crock Pot Chicken and Noodles

Easy Crock Pot Chicken and Noodles is made by slow cooking chicken, onions, celery, and garlic all day and then adding Reames wide noodles.

Print Rate

Course: Entree

Cuisine: American

Keyword: comfort, Easy, slow cooker

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

Servings: servings

Calories: 480kcal

Author: Leah @ Beyer Beware

Equipment

Crock Pot

Ingredients

2 pounds boneless, skinless chicken thighs or breasts
4 tablespoons butter
2 teaspoons garlic pepper seasoning
3 cloves garlic
1 onion
2 celery stalks
2 cans cream of chicken soup
2 tablespoons Better than Bouillon Roasted Chicken
4 cups water
16 ounces frozen egg noodles

Instructions

Chop the onions, celery, and garlic. Place half the chopped vegetables in the crock pot along with 2 tablespoons of butter
3 cloves garlic, 1 onion, 2 celery stalks
Lay the chicken over the vegetables and season the chicken with garlic pepper seasoning. Add the remaining butter and vegetables to the top of the chicken.
2 pounds boneless, skinless chicken thighs or breasts, 4 tablespoons butter, 2 teaspoons garlic pepper seasoning
Add the cream of chicken soup, Better than Bouillon, and 3 cups of water to the Instant Pot.
2 cans cream of chicken soup, 2 tablespoons Better than Bouillon Roasted Chicken, 4 cups water
Cook on low for 6-7 hours. Shred the chicken in the crock pot. Add the frozen noodles and cover with an additional one cup of water.
16 ounces frozen egg noodles
Cook for another hour or two.
Season with salt and pepper as needed to your flavor preference.
Serve over mashed potatoes.

Follow Me

Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.