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Crock Pot Chicken and Noodles

This simple 4 ingredient recipe for Crock Pot Chicken and Noodles is comfort food at its best! Perfect for a busy night and your family will request this time and time again! I love the Egg Noodles, it gives this recipe a great flavor. Plus you don’t have to cook the noodles, you just add them to the crock pot after the chicken has cooked, which makes this recipe even easier.


4 chicken breast
2 (10.5 ounce) cans of Fat Free Cream of Chicken Soup
1 (14.5 ounce) can of low sodium Chicken Broth
1 bag of Egg Noodles




Place chicken breast in crock pot, cover with chicken soup and chicken broth. Cook on high for 5 -6 hours (low on 8) until chicken is easily shredded. I took the chicken out and shredded it and placed it back in crock pot. Add noodles to crock pot chicken and cook for about 30 minutes until done. I stirred mine a few times to make sure all the noodles were soaking up the juice. It may look like the noodles won’t fit, but just keep working them into the chicken and juice mixture.  Makes 8- 10 servings. Enjoy!

If you like this Crock Pot Chicken then you will love many of my other crock pot recipes. You can see many of them here. 

This is the Crock Pot I use for this recipe, its my favorite!

Be sure and PIN Crock Pot Chicken: Crock Pot Chicken and Noodles

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  1. What size crockpot did you use? 6 qt?

  2. Do you add water to the condensed cream of chicken soup or just put the can in undiluted?

  3. I’m assuming you use skinless chicken, right?

  4. This is one of my favorite go to recipes because of its ease, taste and everyone in my house loves it. Going to make it again tonight.

    • The Southern Lady says:

      I’m so glad you like this recipe. We love it too. Thank you for letting me know. Have a wonderful week!

  5. What are some good sides to go along with this meal?

  6. What is the serving size for the exact recipe?

  7. Do you boil the noodles first then add them? Or add them and let them cook with everything else?

    • The Southern Lady says:

      No, you don’t cook them before hand. You add the noodles to the crock pot for the last 30 minutes. Some crock pots are hotter than others, so you will need to check on them.

  8. Did you find the answer? I’m cooking for 20-25 and wondering how much

  9. This was fantastic! Everyone loved it. Comfort food at it’s finest! Thank you.

  10. Can I use frozen chicken?

  11. southernmaster says:

    This is essentially the recipe I use, albeit with a couple of additions. At the beginning I add poultry seasoning & pepper.& when I put the noodles in I add parsley. Total comfort food!

  12. I’d think frozen peas could be added 20 mins before noodles so they can kind of steam/warm in the juice..All ready warmed cooked peas at the end.

  13. Whitney Warren says:

    When did you add the green peas? I am going to make this for a ladies group, and I don’t use the crock pot much. I plan on cooking on low all day. Thanks for your help!

  14. Where is the print button?

  15. I don’t know what I did wrong, but my noodles literally disintegrated. All I had was shredded chicken and sauce. Any ideas what I did?

    I followed the recipe, but clearly I did something.


    • The Southern Lady says:

      Becky, it sounds like the noodles cooked to long. All crock pots are different so your crock may have gotten hotter than mine. I can only guess that was the issue.

  16. I made this tonight using 4 thinly sliced chicken breast crock pot on high only took 4 hours to cook! Added minced garlic,minced onion, sea salt and cracked black pepper and it was absolutely amazing!!! Also added frozen peas for color and some crunch!!!

  17. Connie Gorham says:

    I added a bag of frozen peas and carrots when I added the noodles. A meal in one!!

  18. Margaret Strickland says:

    This poem reminds me of some of the above comments.

    I didn’t have potatoes,
    So I substituted rice
    I didn’t have paprika
    So I used another spice.

    I didn’t have tomato sauce
    I used tomato paste
    A whole can, not a half can
    I don’t believe in waste.

    A friend gave me the recipe,
    She said you couldn’t beat it,
    There must be something wrong with her
    I couldn’t even eat it.


  19. Melinda Lee Russell says:

    Good grief people either follow the recipe or find a different one!

  20. Do you have calculations for large quantity cooking? I am preparing for for an October camp/marina sauerkraut supper for about 80 folks….pork butt, sauerkraut, mashed potatoes, apple rings, dark rye or pumpernickel bread with real salt on crust. We use 3 oven roasters & begin cooking at about 9am, serving at 5. Yummy. This supper is popular and growing! Thanks

  21. SandyFranks says:

    Can this recipe be adjusted to use an ” instant pot” ?

    • The Southern Lady says:

      Hello Sandy, I don’t own and “instant pot” so I really can’t give any advice on how to adjust the recipe.

  22. Leaving for church, dumped the chicken and soup,broth in, substituted mushroom for one of my soups,low 8 hours, I love your ideas, thanks

  23. Is this freezer friendly?

  24. When you add the noodles is that 30 minutes part of the original time (I was going to do 8 hours on low) or is that in addition too?

  25. Melanie Ernst says:

    I made this yesterday and feared it may be too bland (and I didn’t have cream of chicken soup so I used the veggie versions that I had on hand) so I also added about 1/2 cup or so of chopped onion, a couple of handfuls of baby carrots, 2 tsp of garlic & Italian seasoning pastes (the fresh type in tubes available in produce section-GREAT time savers) and a couple of dashes of Worcestershire sauce.
    Would it be possible to update the recipe so that the amount of chicken and egg noodles are more precise such as pounds and ounces? The chicken breast I had were rather enormous (perhaps whole rather than halves) so I winged it and used 2 instead of four.
    I also used No Yolks egg noodles, 8oz bag, and found that they worked really well and didn’t get gummy.
    Love these types of recipes that allow for modification to one’s tastes.

  26. I made this tonight followed directions but noodles came out sticky/mushy. Any suggestions?

    • The Southern Lady says:

      I don’t know, maybe the noodles cooked to long, some crock pots get hotter than others and may not need to cook as long.

    • If you have a dollar general where you live they have clover valley brand noodles that work really well with this dish or use frozen

  27. Rachel Ann Miller says:

    What size bag of egg noodles does this call for? 8 oz or 12 oz?

  28. What size crockpot does this work in? I want to make a double batch and need to know how big of a crockpot that I would need.

  29. Christina Purdy says:

    Does the chicken need to be completely thawed?

  30. Do you cook the noodles first?

  31. This was a great easy and cheap dinner! I have a family of five to feed and i was able to buy all i needed for 12 bucks! I did make a few changes tho! I added 1/2 a can of corn and 1/2 a can of green beans and about a table spoon of red pepper flakes for a little flavor. Every one loved it!! The crisp of the corn and green beans added great texture and the red pepper flakes were just the right amount of heat! You can do so many things to this recipe to change it up! Yum!

  32. I made this last night and it was tasty. I think next time I’d either add fewer noodles or more broth as everything kind of stuck together when the liquid was soaked up. I think it needed only a little more moisture to make it perfect. I added chopped onion and ground pepper to get more flavors. I love them simplicity of this recipe and it definitely qualifies as comfort food! Thanks for sharing your recipe!

  33. When you put the noodles in for a half hour, do you cook on high?

    • The Southern Lady says:

      Peter, I left mine on low, but my crock pot cooks pretty hot, so the chicken and juices were bubbling. You may have to if your crock pot isn’t that hot.

  34. My daughter can’t eat eggs, will this recipe work with traditional pasta?

  35. I used cream of onion soup instead of the chicken soup, diced up some onion, carrots and celery too. Really great recipe for those busy days. My husband and I are both night shift nurses and recipes like this are always a huge help to us.

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