Pin it
The Easiest Comfort Food Ever
On busy days nothing beats walking into the kitchen to find dinner practically making itself.
This creamy crockpot chicken and noodles has become my go-to recipe when life gets hectic. The slow cooker transforms simple ingredients into the most comforting meal while I'm off handling everything else.
A Recipe That Makes Life Easier
Some nights I need dinner to cook itself and this recipe delivers every time.
Just a few minutes of prep in the morning means coming home to the most amazing aromas and a meal that's ready to serve.
The chicken gets so tender it practically falls apart and those noodles soak up all that creamy goodness even my pickiest eater asks for seconds.
What You'll Need
- Chicken Breasts: Boneless, skinless for easy shredding and tender results.
- Garlic Salt: Adds a subtle garlic flavor to season the chicken.
- Dried Onion: Convenient and flavorful, found in the spice aisle.
- Black Pepper: Enhances the seasoning without overpowering the dish.
- Chicken Stock: Provides a flavorful base for the creamy sauce.
- Cream of Chicken Soup: Adds creaminess and depth to the gravy.
- Carrots: Freshly chopped for sweetness and nutrition.
- Butter: Adds richness to the dish.
- Frozen Peas: A classic vegetable addition for color and texture.
- Frozen Noodles: Reames noodles are ideal, but egg noodles can substitute if needed.
Let's Get Cooking
- Layer Ingredients
- Place chicken breasts in the bottom of the slow cooker. Sprinkle with garlic salt, dried onion, and black pepper.
- Add Base Ingredients
- Pour in chicken stock and add cream of chicken soup, carrots, and butter. Lightly stir to combine.
- Cook Chicken
- Cover and cook on low for 4 hours (or 2 hours on high) until chicken is fully cooked.
- Shred Chicken
- Remove chicken breasts from the slow cooker and shred using two forks. Return shredded chicken to the pot.
- Add Noodles and Peas
- Add frozen peas and frozen noodles to the slow cooker. Stir gently to combine.
- Finish Cooking
- Cook for an additional 1 ½ – 2 hours on low or 45 minutes to 1 hour on high, until the noodles are tender. Serve hot and enjoy!
Pin it
Make It Your Own
Sometimes I'll toss in fresh diced onions instead of dried or add a handful of frozen corn along with the peas.
If you can't find frozen noodles regular egg noodles work just fine just add a bit more chicken stock.
Lately I've been using chicken thighs which give an even richer flavor just make sure they're cooked through to 165°F.
Saving Leftovers
This dish reheats beautifully throughout the week.
I store it in a sealed container in the fridge where it keeps for about 4 days.
When reheating I usually add a splash of chicken stock since the noodles tend to soak up the sauce.
Just a quick zap in the microwave and dinner is ready all over again.
Simple But Special
The magic of this recipe is in its simplicity.
Just add everything to your crockpot and let it work its magic.
The slow cooking creates tender chicken and perfectly cooked noodles swimming in creamy gravy.
It's become our favorite cold weather meal that brings everyone running to the kitchen when dinner time rolls around.
Frequently Asked Questions
- → Can I use different noodles?
- While frozen egg noodles work best, you can use regular dried egg noodles. Just adjust the cooking time since they'll cook faster than frozen ones.
- → How do I store leftovers?
- Store leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb more liquid, so add a splash of broth when reheating.
- → Can I add different vegetables?
- Yes, feel free to add celery, corn, or green beans. Add sturdy vegetables with the carrots and tender ones like peas at the end.
- → Why use frozen noodles?
- Frozen noodles hold up better in the slow cooker and give a more homemade texture. They're thicker and chewier than dried noodles.
- → Can I freeze this dish?
- While you can freeze it, the noodles might become mushy when thawed. If planning to freeze, cook the noodles separately and add when reheating.