Slow Cooker Chicken and Noodles – Cozy, Creamy, & Family-Friendly!

A Comforting Crockpot Classic You’ll Make Again and Again

Nothing says comfort food like a warm, creamy bowl of chicken and noodles. This Slow Cooker Chicken and Noodles recipe is a total lifesaver on busy weeknights. With just a few pantry staples and minimal prep, you can come home to a meal that tastes like it’s been simmering all day (because it has!).

Tender shredded chicken, soft egg noodles, and a rich, creamy sauce filled with veggies make this dish both hearty and family-approved. It’s cozy, filling, and effortlessly delicious.

 Ingredients You’ll Need

Here’s everything you need to make this slow cooker favorite:

• 4 boneless, skinless chicken breasts

• 1 can (10.5 oz) cream of chicken soup

• 1 cup chicken broth

• 1 cup frozen mixed vegetables (peas, carrots, corn)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 8 oz egg noodles

• 1/2 cup sour cream

• Fresh parsley, for garnish

 How to Make Slow Cooker Chicken and Noodles

1. Prep the Slow Cooker

Place the chicken breasts into the bottom of your slow cooker.

2. Mix the Sauce

In a mixing bowl, whisk together:

• 1 can cream of chicken soup

• 1 cup chicken broth

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper

Pour this creamy mixture over the chicken.

3. Add the Vegetables

Top with 1 cup frozen mixed vegetables (no need to thaw!).

4. Cook

Cover and cook on:

• Low for 6–7 hours

• High for 3–4 hours
  …until the chicken is fully cooked and fork-tender.

5. Shred the Chicken

Remove the chicken and shred it with two forks. Return it to the slow cooker.

6. Add Noodles & Cream

Cook 8 oz egg noodles separately according to package directions. Drain, then stir into the slow cooker with the chicken.

Add 1/2 cup sour cream and stir until well combined. Let it cook for another 10–15 minutes on low to heat through.

7. Serve

Garnish with fresh parsley and serve hot!

 Helpful Tips & Easy Variations

• Use rotisserie chicken: Save time by stirring in pre-shredded rotisserie chicken during the last 30 minutes.

• Swap the veggies: Try green beans, broccoli, or chopped spinach for a different flavor.

• Make it creamier: Add a splash of milk or heavy cream with the sour cream for extra richness.

• Gluten-free option: Use gluten-free noodles and soup if needed.

 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze cooled portions (without noodles) for up to 2 months. Add cooked noodles when reheating.

• Reheat: Warm gently in the microwave or on the stovetop. Add a splash of broth if needed to loosen the sauce.

❓ Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work just as well and add even more flavor.

Can I cook the noodles in the slow cooker?

It’s best to cook noodles separately to avoid overcooking. But if you prefer one-pot, stir them in 30 minutes before serving.

Is this recipe kid-friendly?

Yes! It’s mild, creamy, and full of textures kids love.

Can I make this without cream of chicken soup?

You can use cream of mushroom, cream of celery, or even a homemade white sauce.

 Final Thoughts

This Slow Cooker Chicken and Noodles is one of those cozy, reliable recipes every home cook needs in their rotation. Whether it’s a cold winter day or a busy work week, this meal brings comfort with every bite.

👉 If you try this recipe, let me know in the comments! 

Print Recipe

0 Add to Favorites

Healthy

Slow Cooker Chicken and Noodles – Cozy, Creamy, & Family-Friendly!

Author: kima recipe Courses: Breakfast, Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 10 mins Total Time 40 mins

Servings: 1 Calories: 367

Best Season: Suitable throughout the year

Description

Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 can of kidney beans, drained and rinsed
• ¹⁄₂ cup of tomato sauce
• ¹⁄₂ cup of vegan cheese, shredded
• ¹⁄₄ cup of diced bell pepper
• ¹⁄₄ cup of diced onion
• ¹⁄₄ cup of sliced mushrooms
• ¹⁄₄ cup of sliced olives
• 1 tsp of dried oregano
• 1 tsp of dried basil
• Salt and pepper (to taste)

Instructions

Video ON

1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

   

2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

3. Preheat the oven to 375°F (190°C) 🔥.

4. Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.

   

5. Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.

6. Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.

   

7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.

8. Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.

9. Serve hot ♨ and enjoy!

Nutrition Facts

Servings 1

---

Amount Per Serving

Calories 386kcal

% Daily Value *

Total Fat 16.7g26%

Saturated Fat 2.4g12%

Total Carbohydrate 56.5g19%

Sugars 7.5g

Protein 18.2g37%

---

Vitamin A 302 IU

Vitamin C 12 mg

Calcium 135 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can also use other types of beans in this recipe, such as black beans or pinto beans.

Feel free to get creative and add your favorite pizza toppings to the mix!

Keywords: delicious, homemade, vegan pizza, cheese pizza