Crockpot Chicken and Noodles is an easy, filling comfort meal the whole family can enjoy. Everything is cooked right in the crock, making this an ideal weeknight meal.
If your life is anything like mine, it is constantly go, go, go. Now that summer has passed, the days are filled with school, after-school sports and activities, errands, and much more. Every family should have some easy, dump-and-go crockpot recipes to keep up with the demands of the day. This scrumptious Crockpot Chicken and Noodles can be in the crock in a matter of ten minutes, leaving you precious time to help with homework, fold laundry, exercise rigorously, or pay bills.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken: Use boneless, skinless chicken breast.
- Nutmeg: This adds a warm, nutty, sweet flavor. If you don’t like nutmeg, omit it.
- Chicken Broth: Preferably low-sodium.
- Amish Egg Noodles: You can use other egg noodles, but they will cook a little faster than the Amish noodles.
How to Make Crockpot Chicken and Noodles
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a crockpot, add diced onion, garlic, chicken breast, spices, and butter. Cover with chicken broth. Cook on high for 3-4 hours or low for 5-6 hours.
- When the chicken is tender, shred it and add the egg noodles. Cover and cook on high.
- Mix cornstarch and broth, and slowly stir in. Cook on high for an additional 15-20 minutes to thicken the broth and cook the noodles until tender.
Recipe Variations
- Spice: Finely minced jalapeno peppers, a couple of pinches of ground cayenne pepper, or half a teaspoon of sriracha or sambal oelek (ground fresh chili paste).
- Vegetables: Chopped celery, freshly chopped carrots, diced green or red peppers, sautéed white button, or cremini mushrooms.
- Frozen: Peas, green beans, carrots, or medley.
More Crockpot Recipes
Crockpot Chicken and Noodles
Ingredients
- 4 boneless skinless chicken breasts
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon dried parsley
- ½ teaspoon crushed rosemary
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon ground thyme
- ⅛ teaspoon ground nutmeg
- 4 tablespoons butter
- 4 cups low-sodium chicken broth reserving ¼ cup
- 6 ounces Amish egg noodles
- 3 tablespoons cornstarch
- Fresh or dried parsley for garnish
Instructions
- Place chicken in the bottom of the crockpot. Sprinkle with onion and garlic. Add parsley, rosemary, pepper, thyme, nutmeg, and butter, and cover with chicken broth. Cook on high for 3-4 hours or on low for 5-6 hours.
- When cooked, tenderly shred the chicken. Add the egg noodles, making sure they are submerged in the liquid. If necessary, add a little more chicken broth. Cover and cook on high for 15-20 minutes.
- Mix the cornstarch and reserved broth together and cook on high for an additional 10-15 minutes to thicken and cook the noodles until tender.
Video
Nutrition
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Ebony
This recipe was so good and easy to make! Adding this to our weekly family rotation!
Jocelyn
This is one of those comfort soups that’s a classic and loved by everyone in my family. Thank you for your delicious recipe!
Beth Pierce
My pleasure, Jocelyn!
PAULA Schuck
I don’t know about you, but I live for my crock pot during busy seasons! It’s so helpful. Also, the pre-cooked sort of shredded chicken is so versatile in so many recipes. We love it.
Amber Myers
I am drooling. This looks so good. I love when I can use my crockpot for dinner.
Beth Pierce
Me too, Amber!
Carol Cassara
This is a dish my husband would really like. I was looking for something to do with chicken, and this one sounds delicious. I’ll give it a go!
Beth Pierce
Thanks, Carol! Enjoy!
Diana Cook
Is that suppose to be 16 oz or does this only take 6 oz of egg noodles?
Beth Pierce
6 ounces of egg noodles. You can add more but you may need more chicken broth.
Craig Siskin
Will the noodles hold up in the crock pot overnight?
Beth Pierce
No probably not. Sorry about the delay.