Here’s a cozy, classic slow cooker chicken and noodles—creamy, tender, and simple. You can choose the “from-scratch” version or the shortcut with condensed soup. Both are family-friendly and great for busy days.
Serves: 6–8 | Prep: 10–15 min | Cook: 4–6 hours (on Low)
Ingredients Base
- 2–2.5 lb (900–1,100 g) boneless, skinless chicken breasts or thighs
- 1 small onion, finely diced
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 3 cups (710 ml) low-sodium chicken broth (start with 2.5 cups if using condensed soup)
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme (or Italian seasoning)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp unsalted butter (optional, for richness)
Creamy options (pick one)
- From-scratch: 3/4 cup (180 ml) heavy cream + 2 tbsp cornstarch (slurry) OR 4 oz (115 g) cream cheese, softened
- Shortcut: 1 can (10.5 oz/298 g) condensed cream of chicken soup
Noodles
- 12 oz (340 g) wide egg noodles (dry) or 16 oz (450 g) frozen home-style noodles
Optional add-ins
- 1 cup frozen peas or corn (last 30 minutes)
- Fresh parsley for serving
- A squeeze of lemon for brightness
Instructions
- Load the slow cooker
- Add onion, carrots, celery, garlic, bay leaf, thyme, salt, pepper, and butter.
- Place chicken on top. Pour in chicken broth. If using condensed soup, whisk it into the broth first, then pour over.
- Cook
- Low 4–5 hours or High 2.5–3.5 hours, until chicken is tender and 165°F/74°C.
- Shred and thicken
- Remove bay leaf. Transfer chicken to a board and shred with two forks; return to cooker.
- From-scratch: Stir in heavy-cream + cornstarch slurry OR cream cheese until smooth.
- If it looks very thick, splash in extra warm broth or water.
- Add noodles
- Stir in egg noodles. Cook on High until tender:
- Dry egg noodles: 15–25 minutes
- Frozen noodles: 30–45 minutes
- Stir a few times so they don’t clump. Taste and adjust salt/pepper. Add peas/corn in the last 10 minutes if using.
- Finish and serve
- Remove from heat once noodles are just tender (they’ll continue to soften).
- Stir in parsley and a small squeeze of lemon, if you like. Serve warm.
Tips for best results
- Thickness control: It should be stew-like. If too thick after noodles, add warm broth; if too thin, simmer on High uncovered 10–15 minutes or add a little more slurry.
- Chicken choice: Thighs are more forgiving and stay juicier. Breasts are leaner; avoid overcooking.
- Make-ahead: Cook through step 3, cool, and refrigerate up to 2 days. Reheat, then add noodles just before serving so they stay al dente.
- Seasoning boosts: A dash of soy sauce or poultry seasoning can deepen flavor.
Variations
- Herby: Add 1 tsp dried parsley + 1/2 tsp dried dill.
- Mushroom: Add 8 oz (225 g) sliced mushrooms at the start; use cream of mushroom for the shortcut.
- Lemon-herb: Finish with 1–2 tbsp lemon juice and extra parsley.
- Rotisserie shortcut: Use 4–5 cups shredded rotisserie chicken; simmer broth/veg 3 hours on Low, then add chicken and proceed with step 4.
Approximate nutrition (per 1/8 recipe, from-scratch with heavy cream)
- Calories: ~380 | Protein: ~28 g | Carbs: ~38 g | Fat: ~12 g | Sodium varies with broth
Want this converted fully to metric and scaled for 4 or 12 servings?
