This delicious meal features chicken broth, cream of chicken soup, veggies, egg noodles, and chicken breasts for an easy slow cooker chicken and noodles recipe. It’s such a great recipe when you’re looking for something low prep, fast cooking, and something the whole family will enjoy.

If you’re looking for another way to cook with egg noodles, try my amazing-tasting Slow Cooker Beef and Noodles and Slow Cooker Beef Noodle Casserole.

Why this chicken and noodles crockpot recipe works

Crock pot chicken has always been one of my favorite ways to cook a meal that my family truly enjoys. Cooking chicken in the slow cooker always yields juicy chicken that’s easy to shred or can be kept as is. For this particular crockpot chicken recipe, you’ll shred the chicken just before adding the noodles and frozen peas.

The creamy chicken is made with cream of chicken soup and chicken broth while the flavors are created by using seasonings such as salt, pepper, garlic powder, and fresh parsley for garnish. To keep tender egg noodles, they are cooked separately and added toward the end of cooking time. This is one of those popular recipes that’s sure to become a new family favorite. Another creamy recipe we love is Slow Cooker Chicken Alfredo, or Slow Cooker Chicken Pot Pie Pasta.

Recipe Ingredients

• Chicken Breasts: You’ll need about 2 lbs. of boneless skinless chicken breasts. When they are turned into shredded chicken, it makes enough chicken noodle soup to feed a crowd.
• Cream of Chicken Soup: Don’t worry about adding water to this condensed cream of chicken soup as you’ll be adding broth.
• Carrots: 4 carrots will be peeled and sliced and tossed in at the beginning to make sure they are cooked tender.
• Chicken Broth: Instead of using water with the soup, add the broth instead. And if you want to create more soup, you can always add more broth.
• Onion: Part of the heartiness of this soup comes from the veggies, which includes dicing a white onion and adding it to the other fresh vegetables.
• Parsley: You can use dried or fresh parsley as a garnish.
• Seasonings: Salt to taste, black pepper, and garlic powder add the perfect amount of flavor and meshes well with what’s already in the broth and condensed soup.
• Dry Egg Noodles: Wide egg noodles are what I prefer to use with a recipe like this. Noodles cooked separately and then added are the best way to preserve their texture and keep them from becoming mushy.
• Frozen Peas: Although you can use frozen mixed vegetables, I like to use fresh ones except for peas. These are added at the end to keep them from becoming overly mushy as well.

Step-by-Step Directions

Step One – Add the chicken breasts, onion, and carrots to the slow cooker.

Step Two – Add the cream of chicken soup, broth, and seasonings.

Step Three – Cover and cook on LOW For 6 hours or HIGH for 4 hours.

Step Four – When the cooking time is near up, cook the egg noodles. DO NOT OVERCOOK THEM. You want to cook them al dente. Watch them closely while they cook, left too long to boil and they will fall apart. Shred the chicken with two forks.

Step Five – Drain the pasta and add to the chicken soup along with the peas.

Step Six – Give everything a good stir. Serve and enjoy!

Variations

• To harness even more chicken flavor, you can add chicken bouillon cubes.
• When it comes to enhancing the flavors, you can’t go wrong with adding fresh herbs, garlic salt, butter slices, poultry seasoning, and onion powder.
• Make it heartier by adding green beans, mushrooms, and corn.

Recipe FAQs

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More Slow Cooker Chicken Soup Recipes

• Slow Cooker Buffalo Chicken Soup
• Slow Cooker Mexican Chicken Soup
• Slow Cooker Tuscan White Bean Soup {with chicken}
• Slow Cooker Lemon Chicken and Rice Soup
• Slow Cooker Creamy Chicken Chile Relleno Soup