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Crockpot Chicken and Noodles

Crockpot chicken and noodles with wide egg noodles in a thick, creamy broth made from chicken broth and cream soups. Slow-cooked until the chicken thighs are very tender, then shredded and stirred into the sauce for a comforting, spoonable finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and creamy broth base
  • 2 lb boneless skinless chicken thighs Cut none; keep whole for slow-cooking tenderness.
  • 3 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 large onion, diced
  • 3 clove garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Noodles and garnish
  • 1 package (12 oz) wide egg noodles, cooked separately Cook separately so they stay wide and not overly soft in the slow cooker.
  • 1 Fresh parsley for garnish Add at serving for color and freshness.

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker
  1. Place chicken thighs in the slow cooker.
  2. Add chicken broth, cream of chicken soup, cream of mushroom soup, onion, garlic, carrots, celery, garlic powder, onion powder, thyme, salt, and pepper.
Slow cook until tender
  1. Cook on low for 6–7 hours, until the chicken is very tender.
Shred and combine
  1. Remove chicken and shred with two forks.
  2. Return shredded chicken to the slow cooker and stir to combine.
Finish with noodles and serve
  1. Add cooked egg noodles and stir to coat in the creamy broth.
  2. Serve in bowls garnished with fresh parsley.

Notes

For the best creamy texture, keep noodles separate until the end so they don’t break down during the long cook. Store leftovers in an airtight container in the refrigerator up to 3–4 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed. Freezing is not recommended because egg noodles can soften noticeably after thawing. For a lighter option, use reduced-fat cream soups (or swap with low-fat versions) to cut saturated fat without changing the method.