Cooking shouldn’t be complicated, especially when you’re craving that classic comfort food vibe. Consider this your new go-to recipe for those busy days when you want something hearty and homemade without the fuss. Chicken and noodles just got a whole lot easier, my friends!
Why This Recipe Works
- The slow cooker does all the heavy lifting, transforming tough chicken into fall-apart tender perfection while you go about your day
- Using both chicken broth and cream of chicken soup creates a rich, velvety sauce that clings beautifully to every noodle
- The addition of frozen egg noodles means no pre-cooking required – they absorb all the delicious flavors as they cook
- Simple pantry ingredients come together to create something that tastes like it simmered for hours (because it did!)
- Perfect balance of protein, carbs, and comfort that will have everyone asking for seconds
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 2 cans (10.5 ounces each) cream of chicken soup
- 4 cups chicken broth
- 1 package (24 ounces) frozen egg noodles
- 1 cup frozen peas and carrots mix
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Equipment Needed
- 6-quart or larger slow cooker
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing spoon
- Serving bowls
Instructions
Prepare the Chicken Base
Place your chicken breasts in the bottom of the slow cooker – no need to chop them now as they’ll shred beautifully later. Sprinkle evenly with kosher salt, black pepper, garlic powder, onion powder, and dried thyme. These simple seasonings will create a flavor foundation that permeates every bite. Pour the chicken broth over the chicken, making sure it’s mostly submerged. The liquid should come about halfway up the sides of the chicken breasts. This gentle poaching method ensures incredibly moist and tender meat that will practically fall apart when you touch it with a fork later. Pro tip: If you have time, let the chicken sit with the seasonings for 10 minutes before adding the liquid to allow the flavors to penetrate deeper into the meat.
Slow Cook to Perfection
Cover your slow cooker and set it to cook on LOW heat for 6 hours or HIGH heat for 3 hours. The low and slow method is crucial here – it allows the chicken to become fork-tender while developing deep, rich flavors in the broth. You’ll know the chicken is ready when you can easily shred it with two forks and the internal temperature reaches 165°F on an instant-read thermometer. The broth will have reduced slightly and taken on a beautiful golden color from the chicken fat and seasonings. Resist the temptation to peek too often – every time you lift the lid, you add 15-20 minutes to the cooking time as heat escapes. Trust the process and let that magic happen!
Shred and Add Noodles
Using two forks, shred the chicken directly in the slow cooker – it should pull apart effortlessly into bite-sized pieces. Stir the shredded chicken into the broth to distribute it evenly. Now add the entire package of frozen egg noodles – no need to thaw them first! Spread them out as evenly as possible across the top of the chicken mixture. The frozen noodles will gradually thaw and absorb the flavorful liquid as they cook. Stir in the frozen peas and carrots at this stage too – they’ll add color, texture, and nutrition while cooking to perfect tenderness. The noodles will initially sit on top but will gradually sink as they absorb liquid and soften.
Finish the Sauce
In a medium bowl, whisk together the two cans of cream of chicken soup until smooth – this helps prevent any lumps in your final dish. Gradually stir in the heavy cream until you have a homogeneous mixture. Pour this creamy mixture over the noodles and chicken in the slow cooker. Gently stir everything together, making sure the noodles are fully submerged in the liquid. The sauce will seem thin at first but will thicken beautifully as the noodles release their starch and the soup mixture melds with the broth. Cover and continue cooking on HIGH for another 45-60 minutes, stirring halfway through to prevent sticking.
Final Touches and Serving
After the final cooking time, check that the noodles are tender but still have a slight bite – they should not be mushy. The sauce should have thickened to a creamy, gravy-like consistency that coats the back of a spoon. If it’s too thin, you can leave the lid off for the last 15 minutes of cooking to allow some evaporation. Stir in the chopped fresh parsley right before serving – it adds a bright, fresh flavor that cuts through the richness. Taste and adjust seasoning with additional salt and pepper if needed. Pro tip: Let the dish rest for 10 minutes before serving – this allows the sauce to thicken slightly more and the flavors to meld perfectly.
Tips and Tricks
For the absolute best flavor, consider using homemade chicken broth instead of store-bought – it makes a noticeable difference in depth of flavor. If you’re watching sodium, opt for low-sodium broth and cream of chicken soup, then adjust seasoning at the end. To prevent the noodles from becoming mushy, avoid overcooking them – check at the 45-minute mark during the final cooking phase. If you prefer thicker sauce, you can make a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup cold water and stirring it in during the last 15 minutes of cooking. For extra richness, substitute half the chicken broth with dry white wine – the alcohol cooks off but leaves wonderful complexity. If your slow cooker runs hot (some newer models do), reduce the initial chicken cooking time by 30-60 minutes to prevent drying out. To make this dish ahead, prepare through the chicken cooking stage, then refrigerate overnight. The next day, shred the chicken, add the remaining ingredients, and cook as directed – this actually enhances the flavors! For creamier results, stir in 1/2 cup of sour cream along with the heavy cream mixture. If you don’t have frozen egg noodles, you can use dried egg noodles but increase the final cooking time by 15-20 minutes and check frequently. To add more vegetables, consider stirring in sautéed mushrooms, celery, or onions during the last hour of cooking. For a golden brown top, transfer the finished dish to an oven-safe dish and broil for 2-3 minutes before serving. Always let the slow cooker cool completely before cleaning to prevent thermal shock that can crack the ceramic insert.
Recipe Variations
- Creamy Mushroom Version: Add 8 ounces of sliced cremini mushrooms when you add the noodles, and use cream of mushroom soup instead of chicken soup for an earthy, umami-rich twist that mushroom lovers will adore
- Spicy Southwest Style: Mix in 1 can of diced green chiles, 1 teaspoon cumin, and 1/2 teaspoon chili powder with the initial seasonings, then top with shredded pepper jack cheese and cilantro for a kick of heat and south-of-the-border flair
- Herb Garden Delight: Triple the fresh parsley and add 2 tablespoons each of fresh chopped dill and chives at the end, using vegetable broth instead of chicken for a brighter, garden-fresh version that’s perfect for spring
- Biscuit-Topped Casserole: Transfer the finished chicken and noodles to a baking dish, top with refrigerated biscuit dough, and bake at 375°F for 15-18 minutes for a comforting pot pie-like experience with fluffy golden biscuits
- Italian-Inspired Twist: Use 1 tablespoon Italian seasoning instead of thyme, add 1/2 cup grated Parmesan with the cream mixture, and stir in 1 cup chopped spinach at the end for a Mediterranean flavor profile
Frequently Asked Questions
Can I use fresh noodles instead of frozen?
Absolutely! If using fresh egg noodles, reduce the final cooking time to 20-30 minutes and check frequently since they cook much faster than frozen. Fresh noodles will give you a more delicate texture but may break down more easily, so handle them gently when stirring. The sauce might also thicken more quickly due to the higher starch content, so keep an eye on the consistency and add a splash of broth if it becomes too thick.
How can I make this recipe gluten-free?
You can easily adapt this for gluten-free diets by using gluten-free cream of chicken soup (several brands available) and replacing the egg noodles with gluten-free pasta. I recommend brown rice noodles or gluten-free egg noodles, adding them during the last 30-45 minutes of cooking. Be sure to check that your chicken broth is also gluten-free, as some brands contain hidden gluten. The texture will be slightly different but still delicious!
Can I freeze leftovers?
Yes, but with caution! The noodles may become mushy upon thawing due to the high moisture content. For best results, freeze in airtight containers for up to 2 months. When reheating, do so slowly on the stovetop with a splash of broth or milk to refresh the sauce. The texture will be softer than fresh, but the flavor will still be wonderful. I don’t recommend freezing if you’ve used fresh herbs as they can become bitter.
What if my sauce is too thin?
If your sauce hasn’t thickened to your liking, create a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Stir this into the hot mixture and cook on HIGH for 15-20 minutes with the lid off, stirring occasionally. Alternatively, you can mix 1/4 cup flour with 1/2 cup cold water and stir that in. The starch from the noodles will continue to thicken the sauce as it sits, so sometimes just letting it rest for 15 minutes solves the problem.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs will give you even more flavor and tenderness due to their higher fat content. Use 2 pounds of boneless, skinless thighs and follow the same cooking times. Thighs are more forgiving if slightly overcooked and will shred beautifully. You might need to skim off a bit of excess fat after shredding, but the rich flavor is worth it. The cooking time remains the same as thighs and breasts cook at similar rates in the slow cooker.
Summary
This slow cooker chicken and noodles delivers ultimate comfort with minimal effort. Tender shredded chicken, creamy sauce, and perfect noodles make it family-friendly perfection.
