Best Easy Crockpot Chicken Noodles Recipes

CROCK POT CHICKEN AND NOODLES

Crock Pot Chicken and Noodles image

Crock Pot Chicken and Noodles is an easy dinner recipe with just 5 minutes of prep! The creamy pasta and tender meat is a cozy, family-friendly meal!

Provided by Blair Lonergan

Categories Dinner

Time 3h20m

Number Of Ingredients 8

Ingredients

1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
1 (14.5 oz) can chicken broth
1 cup water
1 teaspoon dried parsley
¼ teaspoon pepper
¼ teaspoon garlic powder
1 lb. boneless, skinless chicken breasts or thighs
12 ounces uncooked extra wide egg noodles

Steps:

Place condensed soup, broth, water, parsley, pepper and garlic powder in a slow cooker. Whisk to combine. Add chicken to the slow cooker, cover, and cook on LOW for 3-4 hours, or on HIGH for 1 ½ - 2 hours.
Remove the chicken from the slow cooker and set aside.
Turn the slow cooker to HIGH and stir in the noodles. Cover and cook on HIGH for about 10 more minutes (or until pasta is still a bit firm, but almost done).
While the noodles are cooking, dice the chicken or shred with two forks. Return the chicken to the slow cooker, stir with the noodles and sauce, and continue cooking just until the pasta is done (about 5-10 more minutes). Keep a close eye on the noodles because you don't want them to be overcooked and gummy. Serve!

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 323.5 kcal, Fat 4.5 g, Carbohydrate 44.2 g, Protein 26.6 g, SaturatedFat 1.7 g, Cholesterol 118.2 mg, Sodium 542.8 mg, Fiber 2.4 g, Sugar 2.4 g

CASSIE'S COMFORTING CHICKEN & NOODLES

Cassie's Comforting Chicken & Noodles image

This is an incredible Crock Pot meal. Not only is it hearty, rich and delicious, but it's also so easy to prepare. Cooking the chicken low and slow for several hours makes it tender and flavorful. The noodles take on the flavor of the chicken and the creamy soup to make the whole pot irresistible. Even your pickiest eater will...

Provided by Cassie *

Categories Other Main Dishes

Time 8h10m

Number Of Ingredients 8

Ingredients

1 pkg frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter - cut into pieces
1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
mixed vegetables, optional; I didn't use this time
1 tsp Better Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper, to taste; can add some parsley too if desired

Steps:

1. Salt & pepper chicken breasts.
2. Place in the bottom of Crock Pot.
3. Spoon soup over the chicken.
4. Cut butter into several pats and place pieces evenly over soup.
5. Whisk the bouillon with the broth.
6. Pour over soup.
7. Place lid on the Crock Pot and turn to low. Cook for 6 hours.
8. Remove chicken and tear into pieces.
9. Add back to pot.
10. Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
11. Sprinkle with parsley and mix in if using at the end of cooking.
12. Salt & pepper, if needed, and serve. Yum!