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Is it soup or is it a casserole in a crockpot sort of situation? You be the judge, but either way, this Creamy Crockpot Chicken and Noodles feels like a warm hug after a long day. Tender noodles, a thick sauce, and plenty of veg!
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Not quite soup, not quite casserole, but creamy saucy noodle-y goodness all the same.
Cold Weather Favorite Inbound.
Love soup?
Me too, but before you get your heart set on a soup situation, let me be clear: This is very thick and creamy. Less soupy and more hearty. Not brothy at all. Very warm and cozy. Pure comfort food. Absolute goodness.
We’re no stranger to chicken and noodles (see: Amish Chicken and Noodles, Chicken Noodle Casserole, and Crockpot Chicken Noodle Soup), but this one is pretty unique in that it’s reminiscent of soup in all the best ways but the saucy brothy goodness is thick and creamy and not really soupy.
You’re going to get all of those soupy, soul fulfilling vibes that chicken noodle soup tends to have, but you’re getting something a little more ‘stick to your ribs’ and hearty.
It’s a hybrid. That’s what I’m saying. In the best way. Just try it and you’ll see.
Ingredients & Substitutions:
Chicken – I prefer chicken breasts, but thighs will also work great in this recipe if you like dark meat best.
Cream of Chicken Soup – I normally recommend our cream of chicken soup substitute (it’s homemade and so easy!), but it doesn’t always do great in the slow cooker. I would go ahead and buy a can for this one.
Chicken Gravy Mix – You should be able to find a packet of this mix at most any grocery store. You’ll just use the powder – no need to prepare the gravy.
Chicken Broth – I’m a Better Than Bouillon girl. I love that I can keep a small jar in the fridge and add water rather than storing boxes of chicken broth in the pantry. Space saver! Any broth (homemade or store bought) will be fine though!
Frozen Egg Noodles – Any grocery store will sell frozen egg noodles in the freezer section. We like Reame’s brand.
Frozen Peas and Carrots – We prefer frozen vegetables as they seem to have the best texture, however canned peas and carrots would also work fine. You could also use a bag of frozen mixed vegetables with green beans and other veggies in there. Add all the veggies you like!
See the recipe card for full information on ingredients and quantities.
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
Step by Step:
Whisk together the cream of chicken soup and a packet of chicken gravy mix.
Place the chicken in the bottom of your crockpot and cover it with the cream of chicken soup. Pour on the broth.
Cook on low for 4 hours and then remove the chicken and shred it up with a couple of forks.
Return the chicken to the pot along with the noodles and vegetables. Give it a stir and cook for another hour or so.
Helpful Tip!
We like this recipe to be thick and creamy and that’s how it should come out if you follow our instructions. But if you want this to be more of a soup you can just add extra chicken broth after cooking until you get the desired consistency! Super versatile.
Freezing & Storage Instructions:
If you have any leftovers you can keep it stored in an airtight container for up to 3 to 4 days in the fridge. The noodles will soak in some of that flavor and sauce, making it taste even better the next day. You can add a splash of water or broth upon reheating if you want to think things out.
You could freeze leftovers but the noodles may not hold up that well. They may get a bit mushy after having been frozen, then cooked, and frozen again.
It should last up to a few months in the freezer if that doesn’t bother you!
More Crockpot Chicken Recipes:
- Crockpot Chicken and Dumplings
- Crockpot Chicken and Gravy
- Crockpot Chicken and Stuffing
- Crockpot White Chicken Chili
- Crack Chicken Soup
- Crockpot Honey Garlic Chicken
Creamy Crockpot Chicken and Noodles
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
- Add the chicken to a 6 quart slow cooker.
- Add the cream of chicken and chicken gravy mix to a bowl and whisk together to combine. Spread over the chicken.
- Pour the chicken broth over the top.
- Cover the crockpot and cook for 4-6 hours on low or until chicken shreds easily.
- Remove the chicken from the crockpot and shred. Whisk together the sauce in the crockpot and then return the chicken.
- Add the noodles and frozen vegetables to the crockpot, stir to combine, and top with pats of butter.
- Cover the crockpot and continue cooking for 1 to 1 ½ hours or until noodles are cooked through and tender.
- Season with salt and freshly cracked pepper before serving.
Terry says
Love most of your shortcuts but this one was too salty with the gravy mix and the canned soups. May try blending my homemade bone broth with some potato flakes or cornstarch. Nice comfort combo.
Karly Campbell says
Ah, sorry to hear it was too salty for you! You could also use the unsalted cream soup and low sodium broth if you try again in the future. 🙂
Bert says
Can I use regular egg noodles? Sounds wonderful, would love to make it but all I have on hand is the regular bagged noodles. Thank you
Karly says
The dried noodles will likely only take 30 minutes or so in the crockpot. They’ll work fine, but adjust the time and keep an eye on things so you don’t overcook the noodles.
Susie says
Can you make this in an instapot instead? Any thoughts on timing? Looks delicious!
Karly says
I haven’t tried this one in the Instant Pot. I’d probably do the chicken portion first for 15 minutes, NR for 10 minutes, then add noodles and cook for 1/2 the time called for on the package. No promises, but that’s where I’d start testing it at.