Description
A cozy, hearty crockpot chicken and noodles recipe featuring tender chicken in a creamy sauce with flavorful seasonings and wide egg noodles. Perfect for an easy weeknight dinner or comforting family meal.
Ingredients
Units
Scale
- 2-2 1/2 lbs boneless skinless chicken breasts or thighs
- 2 (10.5 oz) cans cream of chicken soup
- 1 (32 oz) carton chicken broth (low-sodium preferred)
- 1 tbsp Better Than Bouillon Chicken Base
- 1 small onion, diced (optional)
- 1 tbsp jarlic or 3 cloves garlic, minced
- 1 tsp celery salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning (or 1/2 tsp thyme + 1/2 tsp sage)
- 1 cup frozen peas and/or carrots (optional)
- 8 oz egg noodles, wide or homestyle
- 1/2 cup heavy cream (optional for extra richness)
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts or thighs in the crockpot.
- Add cream of chicken soup, chicken broth, Better Than Bouillon Chicken Base, diced onion, minced garlic, celery salt, garlic powder, onion powder, and poultry seasoning. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken and shred using two forks, then return to the crockpot.
- Add frozen peas and/or carrots if using.
- Cook egg noodles separately according to package instructions, then stir into the crockpot 15–20 minutes before serving to prevent overcooking.
- Stir in heavy cream for extra richness, if desired.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Shredding the chicken ensures the sauce is creamy and well-distributed.
- Adjust seasoning to taste; poultry seasoning can be swapped with fresh herbs.
- Egg noodles can be cooked directly in the crockpot for a softer texture, but add extra liquid if doing so.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.