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.
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
Place the chicken breasts into the bottom of your slow cooker.
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.
Top with 1 cup frozen mixed vegetables (no need to thaw!).
Cover and cook on:
Low for 6–7 hours
High for 3–4 hours
...until the chicken is fully cooked and fork-tender.
Remove the chicken and shred it with two forks. Return it to the slow cooker.
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.
Garnish with fresh parsley and serve hot!
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.
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.
Absolutely! Boneless, skinless thighs work just as well and add even more flavor.
It's best to cook noodles separately to avoid overcooking. But if you prefer one-pot, stir them in 30 minutes before serving.
Yes! It’s mild, creamy, and full of textures kids love.
You can use cream of mushroom, cream of celery, or even a homemade white sauce.
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!
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.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
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.
Preheat the oven to 375°F (190°C) 🔥.
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.
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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!
