Creamy Crockpot Chicken and Noodles

Crockpot chicken noodle recipe on ladle.

Creamy Crockpot Chicken and Noodles

Thick and hearty chicken and noodles are a major comfort food! This recipe cooks in the crockpot, so it's easy to throw together and the whole family loves it. Kind of a soup, kind of too thick to really be a soup - just totally delicious and comforting.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 5 30

Total Time 5 45

Servings

Calories 758kcal

Author Karly Campbell

Equipment

Crockpot

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.

Video

Notes

We like this fairly thick and creamy. For more of a soup consistency, add more chicken broth after cooking to reach your desired consistency.

Want it even thicker? Add 2 tablespoons water to 1 tablespoon cornstarch and stir well to combine. Whisk into the mixture during step 5.

My kids prefer this without the peas and carrots and sometimes we leave them out, depending on if I feel like making vegetables on the side.

You can also use a bag of frozen mixed vegetables (green beans, corn, carrots, etc.) in place of the peas and carrots.

Nutrition