Crockpot Creamy Chicken and Noodles

Crockpot Creamy Chicken and Noodles is the ultimate way to feed your family on a chilly evening without spending hours in the kitchen. I remember my grandma setting a heavy ceramic slow cooker on her worn wooden farm table, the savory aroma filling the whole house before we even took off our coats. Those Sunday evenings on the farm were my first real lessons in comfort cooking. She would chop carrots and celery by hand, tossing them in with tender chicken and rich broth to simmer for hours.

When it was finally time to eat, the creamy sauce coated every wide egg noodle perfectly, creating a meal that felt like a warm hug. I have carried that exact same comforting tradition into my own kitchen, and now your kitchen is about to smell amazing.

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What Makes This Crockpot Creamy Chicken and Noodles So Special

Over the years, I have learned that the best Midwest dinners are the ones that simmer while you go about your day. This creamy chicken slow cooker recipe is a staple in my home because it delivers those rich, hearty flavors without tying you to the stove.

• Uses simple pantry staples you likely already have in your kitchen
• Requires only 15 minutes of hands on prep time
• Delivers consistent, crowd pleasing results that even picky eaters love
• Creates that perfect velvety texture that coats every single noodle
• Easily adapts to what you have on hand, like swapping chicken thighs for breasts

Key Players in This Recipe

Chicken breasts: I always choose a pound of boneless, skinless breasts for this, though you can easily use thighs if your family prefers darker meat.
Paprika, onion powder, and garlic powder: This trio builds a deep, savory flavor base without needing to brown the meat first.
Chopped carrots and celery: In my kitchen, I prefer to chop these relatively thin so they soften perfectly during the long cooking time.
Cream of chicken soup: This is the secret to that thick, farmhouse style gravy base that holds everything together beautifully.
Medium egg noodles: I always reach for the medium egg noodles because their slightly thinner texture absorbs the creamy broth much better than the wide ones.
Heavy cream: Just half a cup stirred in at the very end creates that luxurious, velvety finish that makes this Crockpot Creamy Chicken and Noodles unforgettable.

Betty’s Tested Technique

1. I have found that prepping your veggies first makes everything smoother, so chop your onion, celery, and carrots thinly, then set them aside.
2. Betty always starts by spraying the crockpot with cooking spray, then adding the chicken breasts and seasoning them with the salt, pepper, oregano, thyme, paprika, garlic powder, onion powder, and minced garlic.
3. Through trial and error, I learned to add the chopped vegetables right on top, followed by the cream of chicken soup and chicken broth.
4. Give everything a good stir, cover it up, and let it cook on low for about 6 hours while you go about your day.
5. About 20 minutes before you are ready to eat, boil the egg noodles according to the package directions, making sure to drain them well.
6. My family prefers when I shred the cooked chicken with two forks and return it right back to the slow cooker.
7. The key I discovered is stirring in the cooked noodles and heavy cream at the very end so nothing gets mushy.
8. Top with dried parsley, give it a final taste for salt and pepper, and serve it up warm.

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Making the Most of Leftovers

I typically store any leftover Crockpot Creamy Chicken and Noodles in an airtight glass container right on the refrigerator shelf. It will stay fresh and flavorful for about 3 to 4 days. Just keep in mind that the noodles will continue to soak up that delicious creamy sauce as it sits in the fridge.

Betty’s freezing method works well because this dish holds its flavor beautifully in the freezer. Let it cool completely, then transfer it to a freezer safe bag or container, pressing out the extra air. It will keep well for up to 3 months for those nights you need a ready made meal.

For the best texture, I reheat by transferring a portion to a saucepan on the stove over low heat, stirring in a tiny splash of chicken broth or cream to loosen the sauce back up.

Building the Perfect Plate

• Warm dinner rolls or my Perfect Parmesan Garlic Bread to soak up every drop of the creamy sauce
• Maple Glazed Carrots and Brussels Sprouts for a colorful, roasted vegetable side
• Steamed green beans seasoned with a little garlic butter for a fresh texture contrast
• If you love this style of meal, try my Easy Chicken and Dumplings with Biscuits or Crock Pot Creamy Chicken Parmesan Soup
• Creamy Chicken Pot Pie Orzo is another great option when you want a similar cozy farmhouse flavor on a busy weeknight

FAQs

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Crockpot Creamy Chicken and Noodles

An easy and delicious dinner recipe that is perfect on a cold day. This meal is the ultimate comfort food made right in your slow cooker.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

0 minutes mins

Total Time 6 hours hrs 15 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken breasts
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp minced garlic
• 1 cup chopped carrots Do not cut too thick
• 1 cup chopped celery
• 1 small diced onion
• 10 oz can cream of chicken soup
• 1 cup chicken broth
• 8 oz medium egg noodles Up to 10 oz
• 1/2 cup heavy cream
• 1 dried parsley To taste

Equipment

• Crockpot

Method

 

1. Chop an onion, 1 cup of celery, and 1 cup of carrots. Be sure not to cut the carrots too thick. Set aside.
2. Spray a crockpot with cooking spray and add 1 lb of chicken breasts. Season with salt, pepper, oregano, thyme, paprika, garlic powder, and onion powder. Add 1 tbsp of minced garlic.
3. Next, add the chopped onions, carrots, and celery. Pour in one can of cream of chicken soup and 1 cup of chicken broth. Stir everything together.
4. Cover and cook on low for about 6 hours.
5. Once the chicken is fully cooked and the carrots have softened, boil 8-10 oz of medium egg noodles following the directions on the package. Drain egg noodles well once cooked.
6. Remove the chicken and cut it up into small cubes or shred it with two forks. Add the chicken back to the crockpot and stir well.
7. Add the cooked egg noodles and about 1/2 cup of heavy cream. Stir and top with dried parsley. Season to taste with salt and pepper if needed.

Notes

You could use chicken thighs instead of chicken breasts. 1/2 cup of heavy cream makes this recipe creamy, but you could use a little bit of milk instead if you do not have heavy cream. If you are trying to eat low sodium you can use low sodium chicken broth, unsalted cream of chicken soup, and leave the salt out of the seasonings in the beginning of the recipe.