Creamy Crockpot Chicken and Noodles Recipe

Introduction

This Creamy Crockpot Chicken and Noodles recipe is the perfect comfort meal for busy days. Tender chicken slow-cooked with a creamy sauce, egg noodles, and veggies makes for an easy dinner the whole family will love.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• 2 cans cream of chicken soup (10.5 ounces each)
• 1 packet dry chicken gravy mix
• 2 cups chicken broth
• 24 ounces frozen egg noodles
• 12 ounces frozen peas and carrots
• 4 tablespoons butter
• Salt and pepper (to taste)

Instructions

1. Step 1: Add the chicken breasts to a 6-quart slow cooker.
2. Step 2: In a bowl, whisk together the cream of chicken soup and dry chicken gravy mix until combined. Spread this mixture evenly over the chicken.
3. Step 3: Pour the chicken broth over the top of the chicken and soup mixture.
4. Step 4: Cover and cook on low for 4 to 6 hours, or until the chicken shreds easily with a fork.
5. Step 5: Remove the chicken from the crockpot and shred it. Whisk the sauce in the crockpot to combine, then return the shredded chicken to the pot.
6. Step 6: Add the frozen egg noodles and frozen peas and carrots to the crockpot. Stir to combine, then place pats of butter on top.
7. Step 7: Cover and cook for an additional 1 to 1 ½ hours, until the noodles are tender and cooked through.
8. Step 8: Season with salt and freshly cracked pepper to taste before serving.

Tips & Variations

• Swap frozen peas and carrots for fresh or other vegetables like green beans or corn for variety.
• Use wide egg noodles for a heartier texture, or swap for rice if preferred (adjust cooking time accordingly).
• For extra flavor, add minced garlic or onion powder to the soup and broth mixture.
• To make it creamier, stir in a splash of heavy cream or cream cheese just before serving.

Storage

Store leftover chicken and noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add more moisture and flavor. Adjust cooking time if needed, as thighs may cook a bit faster or slower depending on size.

Can I prepare this recipe in advance?

You can assemble the ingredients in the crockpot insert and refrigerate overnight. Just add the noodles and vegetables later during the last hour of cooking to prevent overcooking.

Creamy Crockpot Chicken and Noodles Recipe

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4.5 from 593 reviews

This Creamy Crockpot Chicken and Noodles recipe is a comforting and easy-to-make meal perfect for busy days. Tender shredded chicken simmers in a rich and creamy sauce combined with egg noodles and mixed vegetables, all cooked slowly in a crockpot for deep, savory flavors.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 5.5 hours
• Total Time: 5 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1 ½ pounds boneless, skinless chicken breasts
• 2 cans (10.5 ounces each) cream of chicken soup
• 1 packet dry chicken gravy mix
• 2 cups chicken broth

Noodles and Vegetables

• 24 ounces frozen egg noodles
• 12 ounces frozen peas and carrots
• 4 tablespoons butter
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker, ensuring they are evenly spread out for uniform cooking.
2. Mix Sauces: In a bowl, whisk together the cream of chicken soup and dry chicken gravy mix until smooth and combined, then spread this mixture evenly over the chicken in the crockpot.
3. Add Broth: Pour the 2 cups of chicken broth evenly over the chicken and sauce mixture, which will help keep the chicken moist during slow cooking.
4. Slow Cook Chicken: Cover the crockpot and cook on low heat for 4 to 6 hours, or until the chicken is tender and shreds easily when pierced with a fork.
5. Shred Chicken and Combine Sauce: Remove the chicken from the crockpot and shred it using two forks. Whisk the sauce remaining in the crockpot to combine well, then return the shredded chicken back into the pot.
6. Add Noodles and Vegetables: Add the frozen egg noodles and frozen peas and carrots into the crockpot. Stir gently to combine all ingredients, then top with 4 tablespoons of butter divided into pats.
7. Cook Until Tender: Cover the crockpot again and cook for an additional 1 to 1 ½ hours on low, or until the noodles are fully cooked through and tender.
8. Season and Serve: Season the creamy chicken and noodles with salt and freshly cracked pepper to taste before serving for a perfectly balanced flavor.

Notes

• For thicker sauce, reduce the amount of chicken broth slightly.
• You can substitute frozen mixed vegetables with fresh vegetables if preferred.
• Use rotisserie chicken as a shortcut to reduce cooking time.
• Make sure to stir gently when adding noodles to avoid breaking them.
• Adjust seasoning at the end as the soup and gravy mix can be salty.

Keywords: creamy crockpot chicken, chicken and noodles, slow cooker chicken recipe, easy chicken dinner, comfort food