Crockpot Chicken and Noodles

This Crockpot chicken and noodles is comforting and hands-off. It’s a one-pot wonder ideal for busy weeknights or lazy weekends!

Here’s What You Need

I love making this old-fashioned sauce mixture from scratch (without a can of cream of chicken soup!).

But speaking of soup, you’ve gotta try my Crockpot Chicken Noodle Soup recipe, too!

Crockpot Chicken and Noodles Ingredients

Chicken thighs (bone-in, skin-on) or whole chicken: Bone-in, skin-on chicken adds depth of flavor and richness to the broth. A whole chicken works well, too, giving you extra tender meat.
Chicken broth (or Better than Bouillon and water)
Kosher salt and pepper
Onion and garlic powder: Poultry seasoning works well, too.
Bay leaves
Butter
Egg noodles: You can use dried pasta (like I did here) or frozen egg noodles. The fresh or frozen kind are thick and satisfying if you can find them. (Related: Pasta Vs Noodles)
Milk or heavy cream
All-purpose flour: Acts as a thickening agent to create a slightly creamy, gravy-like consistency.
Chopped parsley: Adds a fresh, bright taste to balance the richness of the dish.

Ingredient quantities in the recipe card at the bottom of the article

Substitutions and Variations

Chicken cut: For a leaner option, use boneless, skinless chicken breasts, but note they will be less moist and less rich in flavor.
Flour: Swap flour for cornstarch (use half the amount) for a gluten-free thickener.
Extra veggies: Stir in peas, carrots, or spinach. Any mixed vegetables will do.
Herb boost: Add thyme or rosemary.
Spicy: Mix in red pepper flakes or cayenne for subtle heat.
Cheesy comfort: Stir in shredded cheddar or parmesan.
Lighter version: Use less butter and replace heavy cream with evaporated milk..

Try my Crockpot Lemon Chicken recipe, too!

adding chicken broth to chicken in crockpot — 3.

How to Make Crockpot Chicken and Noodles: An Easy Guide

Follow this basic guide to getting the most delicious crockpot chicken and noodles EVER!

Slow-cook the chicken

Add chicken, broth, seasonings, bay leaf, and butter to the slow cooker. Cook on LOW heat for 6–7 hours or HIGH heat for 3–4 hours until tender.

Shred the chicken

Remove chicken, discard skin and bones, and shred the meat with two forks. Remove the bay leaf from the broth.

Thicken and add noodles

Whisk flour with cold water to make a slurry and stir it into the broth. Add milk or cream, then stir in the egg noodles.

Cook until done

Cover and cook on HIGH for 25–30 minutes, stirring occasionally, until noodles are tender. Stir in the shredded chicken, warm through, and sprinkle with parsley. Serve hot.

Make Ahead and Storage

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of broth or milk to maintain creaminess.

Freezing

Freeze the chicken and broth in an airtight container for up to 3 months. When ready to serve, thaw, and reheat gently.
Note that the noodles can become a little mushy after freezing. Make sure you don’t overcook them in the crockpot.

How to Serve this Crockpot Chicken and Noodles recipe

I love to serve this with a side of veggies like my air fryer broccoli, this crispy air fryer eggplant,or my crunchy Brussels sprouts.

It’s also great with a side of salad to freshen it up. Try tossing greens with my homemade Italian dressing recipe.

Final Notes, Pro Tips + Science-Based Secrets

Use bone-in, skin-on chicken thighs. These are best for this recipe because they release extra flavor and moisture into the broth, and don’t easily overcook.
Don’t overcrowd the noodles. Add noodles at the last 30 minutes of cooking to prevent them from becoming mushy. Keep an eye on the liquid level; add a bit more broth or water if it seems too thick.
Collagen and gelatin from chicken bones – Bone-in chicken releases collagen, which dissolves into the broth and creates a silky, rich texture when slow-cooked. This is why bone-in chicken works wonders in slow cooker recipes.
Thickening with flour: The flour works by absorbing liquid and creating a smooth slurry. This helps to thicken the broth without it becoming lumpy, ensuring the dish has a creamy, gravy-like consistency.

FAQs About Crockpot Chicken and Noodles

Just whizzing through this article? Don’t miss these typical queries:

Can I make this dish gluten-free?

Absolutely! To make it gluten-free, use gluten-free noodles and substitute the all-purpose flour with a gluten-free thickening agent like cornstarch or rice flour. Be sure to adjust the quantities as needed.

What other vegetables can I add to this recipe?

You can add carrots, peas, celery, or corn for extra flavor and texture. Simply chop them and stir them into the slow cooker along with the chicken, or add them 30 minutes before serving if you prefer them slightly firmer.

How do I prevent the noodles from becoming mushy?

Add the noodles only during the last 25–30 minutes of cooking and keep an eye on the liquid level. If you’re unsure, it’s better to undercook them slightly, as they will continue to soften in the broth even after the slow cooker is turned off.

Can I make this without dairy?

Yes! To make it dairy-free, replace the milk or heavy cream with coconut milk or a non-dairy milk of your choice. You can also omit the butter and use olive oil or a plant-based butter substitute instead.