Crock Pot Chicken and Noodles is a warm, hearty, stick to your ribs dinner. It’s so good through the colder months when you want a comforting meal and is a breeze to put together.

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The chicken is slow cooked in a mixture of creamy soups, chicken broth and sour cream and we’ll add mixed veggies for a full meal. After the chicken is cooked, I like to shred it and then add frozen Amish egg noodles. These noodles thicken the sauce and taste like homemade. They are delicious!

It will seem like you spent so much time cooking, but you didn’t! This is a dump and go, easy recipe that’s perfect for any night of the week.

Get more Chicken Crockpot Recipes HERE.

What you’ll need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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Crock Pot
Chicken breast – you could also use chicken thighs, but you won’t need to cook as long.
Cream of celery soup
Cream of chicken soup
Frozen Amish noodles– these are in the frozen section of the grocery store near the ravioli/pierogi. If you can’t find them, you can use cooked noodles instead. I’m using the Reames brand.
Sour cream– for extra creaminess. You can use plain Greek yogurt instead or omit this.
Chicken broth
Frozen mixed vegetables– or use a bag of frozen green beans, carrots, broccoli or corn by itself if you don’t like the mixed variety.
Seasonings– salt, pepper, sage, onion powder, garlic powder, parsley flakes

If you love crock pot recipes, you might love my Crock Pot E-Cookbook. It’s filled with 42 delicious recipes. It’s available for purchase and digital download HERE.

How to make it

Spray your crockpot with nonstick cooking spray or use a crockpot liner.

Place the chicken on the bottom. Add in the seasonings, sour cream, cream of chicken soup and cream of celery soup. Mix all the soups and seasonings together in the crockpot.

Pour in the chicken broth and frozen vegetables.

Cover and cook on low 4-5 hours until the chicken is easily shredded.

Shred the chicken in the crockpot. Add in the frozen Amish noodles. Cover and continue cooking for 1 hour until the noodles are plump and tender.

Those noodles are just SO GOOD!

Did you try this recipe?

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Tips

Use chicken thighs in place of chicken breasts. Cook on low for 3 hours and then add the noodles.
Substitute Greek yogurt for the sour cream, or leave it out completely.
If you don’t have the frozen noodles or you can’t find them, any pasta can be substituted. Cook the chicken on low for 5 hours and then add 12 ounces of cooked pasta noodles. Stir together and serve.
Speed up dinner by cooking on high for 3 hours.
This recipe serves 4 to 6 people. Bulk it up by adding 4 chicken breasts, extra frozen veggies and 24 ounces of frozen noodles. All else will remain the same.
Refrigerate leftovers in an airtight container up to 4 days. Reheat in the microwave or on the stovetop.

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