Slow cooker chicken and noodles are the kind of meal everyone gets excited about.
As it simmers all day, it fills your kitchen with the warm, cozy aroma of classic comfort food.
By dinnertime, the chicken is unbelievably tender, the noodles are perfectly soft,
and the whole dish tastes like something you spent hours fussing over—even though you didn’t.
Families love how hearty and satisfying it is, and you’ll love how effortlessly it comes together.
It’s the ultimate big-batch, no-stress dinner that makes busy days feel a little easier.
For the Chicken Base
- Chicken Breasts – Boneless, skinless breasts cook down beautifully and shred easily after slow cooking.
- Salt – Seasons the chicken from the start so the whole dish has better flavor.
- Black Pepper – Adds mild warmth and balances the richness of the soup and butter.
- Poultry Seasoning – Brings classic, savory chicken flavor to every bite.
- Garlic Powder – A simple way to layer in extra depth without extra prep.
- Cream of Chicken Soup – Makes the broth rich, creamy, and comforting with zero effort.
- Unsalted Butter – Melts into the soup mixture and adds silky richness as everything cooks.
- Better Than Bouillon® Chicken Flavor – Boosts the chicken taste and gives the broth more body.
- Low Sodium Chicken Broth – Forms the base of the sauce and helps cook the noodles later on.
For the Noodles & Vegetables
- Reames Frozen Egg Noodles – Thick, homestyle noodles that soak up the broth and stay hearty.
Dry wide egg noodles work too—just add them near the end so they don’t overcook.- Frozen Mixed Vegetables (Optional) – An easy way to add color, sweetness, and extra nutrition.
Easy Slow Cooker Chicken and Noodles
A hearty slow-cooked chicken-and-noodles dish that practically cooks itself. Tender shredded chicken, rich broth, and comforting noodles come together in a big batch—perfect for feeding a full table or stocking the fridge with leftovers.
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Servings: 10
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Ingredients
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4 boneless, skinless chicken breasts
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¾ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon poultry seasoning
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1 ½ teaspoons garlic powder
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Two 10.5-oz cans cream of chicken soup
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½ cup unsalted butter, sliced
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2 teaspoons Better Than Bouillon® Chicken Flavor (reduced sodium)
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4 cups low-sodium chicken broth
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24 oz Reames® frozen homestyle egg noodles or 8 oz dry wide egg noodles
- 2 cups frozen mixed vegetables (optional)
Instructions
- Arrange the chicken breasts in the bottom of your slow cooker. Season them with the salt, pepper, poultry seasoning, and garlic powder.
- Spread the cream of chicken soup evenly over the seasoned chicken.
- Lay the butter slices across the top.
- In a separate bowl, stir the bouillon into the chicken broth until it dissolves, then pour the mixture over everything in the slow cooker.
- Cover and cook on Low for 4–6 hours, or until the chicken is fully cooked and soft enough to shred.
- Transfer the cooked chicken to a plate and keep it covered while you continue.
- Add the noodles (and the frozen vegetables, if you're including them) to the slow cooker. Stir well, replace the lid, and cook on High for 1–2 more hours, giving it a stir halfway through.
- If you’re using dry egg noodles, add them during the last 12–15 minutes of cooking, or cook them separately on the stovetop and stir them in just before serving.
- Shred the chicken using two forks and keep it covered so it stays moist.
- Once the noodles are tender, return the shredded chicken to the slow cooker and mix everything together. If the mixture seems thicker than you prefer, splash in a little hot water or broth.
- Serve warm.
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The exact timing depends on how thick the chicken breasts are.
- Noodle type also affects the final cooking time.
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Chop them small and add them at the beginning with the chicken.
- Sautéing them in butter first will help them soften faster.
- Can I use frozen chicken?
Absolutely not, my friend! Frozen chicken in a slow cooker hangs out far too long in the danger zone.
Thaw it first — your tastebuds (and your tummy) will thank you.
- How do I stop the noodles from turning to mush?
Easy fix: add them at the end. Pop them in during the last 20–30 minutes on HIGH and keep an eye on them.
Or, if you like extra control, cook them on the stove and stir them through right before serving. Perfect noodles every time.
- My slow cooker is smaller — can I still make this?
Yep! Just halve the recipe and you’re good to go.
Cook time stays the same — just don’t fill your slow cooker to the brim or it won’t cook evenly.
- How do I make it even more flavour-packed?
You’ve got options!
Swap in chicken thighs for extra richness, taste and season at the end, and don’t be shy about adding veggies or herbs you love.
This is a very forgiving, “throw it in and smile later” kind of recipe.
- Can I make it ahead or freeze leftovers?
Yes — with one tiny trick. Noodles love to soak up liquid like little sponges.
For the best freezer results, freeze the chicken mixture without the noodles, then add fresh noodles when reheating.
If reheating leftovers with noodles already in, just loosen with a splash of broth and warm gently on the stove.
