Hungry for something hearty and hassle-free? You’re in luck! Our roundup of 19 Delicious Chicken and Noodles Crockpot Recipes Easy is here to save your dinner routine. Perfect for busy weeknights or cozy weekends, these comfort food favorites promise minimal prep and maximum flavor. So, grab your crockpot and let’s dive into these mouthwatering meals that’ll have everyone asking for seconds!
Creamy Chicken and Noodles Crockpot Recipe
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that simmers all day, filling the air with warmth and anticipation. This creamy chicken and noodles crockpot recipe is like a gentle hug in a bowl, perfect for those days when you crave simplicity and heartiness in every bite.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of cups of egg noodles
- a splash of chicken broth, about 2 cups
- a dollop of cream of chicken soup, 1 can
- a sprinkle of garlic powder, just a teaspoon
- a pinch of salt and pepper, to your liking
- a handful of frozen peas and carrots, about a cup
- a swirl of heavy cream, just a quarter cup
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Pour in the chicken broth and cream of chicken soup over the chicken.
- Sprinkle the garlic powder, salt, and pepper evenly over the top.
- Cover and cook on low for 6 hours, or until the chicken is tender enough to shred easily with a fork.
- Remove the chicken and shred it, then return it to the crockpot.
- Stir in the egg noodles, frozen peas, and carrots.
- Cover and cook on high for another 30 minutes, or until the noodles are tender.
- Pour in the heavy cream, stirring gently to combine everything into a creamy, cohesive dish.
The texture is wonderfully creamy, with the noodles soaking up all the savory flavors, while the peas and carrots add a sweet crunch. Try serving it over a slice of toasted bread for an extra comforting twist.
Homestyle Chicken and Noodles Crockpot Dish
Sometimes, the simplest dishes bring the most comfort, especially when they simmer all day, filling the house with inviting aromas. This homestyle chicken and noodles crockpot dish is just that—a warm hug in a bowl, perfect for those days when you crave something hearty yet effortless.
Ingredients
- A couple of boneless, skinless chicken breasts
- 4 cups of chicken broth, homemade if you’ve got it
- A splash of heavy cream
- 2 cups of wide egg noodles
- A handful of chopped carrots
- A handful of diced celery
- A small onion, finely chopped
- 2 cloves of garlic, minced
- A pinch of dried thyme
- Salt and pepper, just enough to season
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Add the chopped carrots, diced celery, and finely chopped onion over the chicken.
- Sprinkle the minced garlic and dried thyme on top, then season lightly with salt and pepper.
- Pour the chicken broth over everything, ensuring the chicken is mostly submerged.
- Cover and cook on low for 6 hours, or until the chicken is tender enough to shred easily with a fork.
- Remove the chicken from the crockpot and shred it into bite-sized pieces, then return it to the pot.
- Stir in the wide egg noodles and a splash of heavy cream, then cover and cook on high for another 20 minutes, or until the noodles are tender.
- Tip: For extra flavor, sauté the onions, carrots, and celery before adding them to the crockpot.
- Tip: If the broth seems too thin after adding the noodles, let it sit uncovered for the last 10 minutes of cooking to thicken slightly.
- Tip: Fresh herbs like parsley or dill can add a bright finish when sprinkled on top before serving.
Perfectly tender chicken and soft, slurpable noodles swim in a creamy, savory broth that’s rich with the sweetness of carrots and the earthiness of thyme. Serve it with a side of crusty bread to soak up every last drop, or add a sprinkle of grated Parmesan for a little extra indulgence.
Spicy Chicken and Noodles Crockpot Delight
Wandering through the flavors of a busy week, I found solace in the simplicity of a crockpot meal that brings both warmth and a kick to the table. This dish, with its tender chicken and slurp-worthy noodles, is a hug in a bowl, spiced just right to awaken the senses without overwhelming them.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups of chicken broth
- a splash of soy sauce
- a couple of garlic cloves, minced
- a teaspoon of red pepper flakes
- 8 ounces of uncooked spaghetti noodles
- a handful of chopped green onions
- a drizzle of sesame oil
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Pour in the chicken broth and add the soy sauce, minced garlic, and red pepper flakes. Tip: If you’re sensitive to spice, start with half the amount of red pepper flakes and adjust later.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender enough to shred easily with a fork.
- Remove the chicken from the crockpot and shred it using two forks. Tip: Let the chicken cool slightly to make shredding easier and safer.
- Return the shredded chicken to the crockpot and add the uncooked spaghetti noodles. Tip: Break the noodles in half to make them easier to eat and ensure they cook evenly.
- Cover and cook on high for another 15-20 minutes, until the noodles are al dente.
- Stir in the chopped green onions and drizzle with sesame oil before serving.
The noodles soak up the spicy broth beautifully, offering a satisfying chew against the tender chicken. Serve it with a side of crisp, cool cucumber slices to balance the heat, or top with a soft-boiled egg for an extra layer of richness.
Garlic Parmesan Chicken and Noodles Crockpot
On a quiet evening, when the air carries the first hints of autumn, there’s something deeply comforting about a meal that simmers slowly, filling the home with warmth. This dish, with its tender chicken and creamy noodles, is like a gentle hug in a bowl, perfect for those moments when you crave simplicity and flavor in equal measure.
Ingredients
- a couple of boneless, skinless chicken breasts
- a splash of olive oil
- 2 cups of chicken broth
- 1 cup of heavy cream
- a handful of grated Parmesan cheese
- a teaspoon of minced garlic
- a pinch of salt and pepper
- 8 oz of egg noodles
- a sprinkle of parsley for garnish
Instructions
- Lightly coat the bottom of your crockpot with olive oil to prevent sticking.
- Place the chicken breasts in the crockpot, then pour in the chicken broth and heavy cream.
- Add the minced garlic, salt, and pepper, then give everything a gentle stir to combine.
- Cover and cook on low for 6 hours, or until the chicken is tender enough to shred easily with a fork.
- Once the chicken is cooked, remove it from the crockpot and shred it into bite-sized pieces.
- Return the shredded chicken to the crockpot, then stir in the egg noodles and Parmesan cheese.
- Cover and cook on high for an additional 15-20 minutes, or until the noodles are tender.
- Garnish with a sprinkle of parsley before serving.
Golden and creamy, this dish wraps the tender chicken and soft noodles in a rich, garlicky sauce that’s both comforting and indulgent. Serve it in deep bowls with a side of crusty bread to soak up every last bit of the delicious sauce.
Healthy Chicken and Whole Wheat Noodles Crockpot
Venturing into the kitchen on a quiet morning, I find solace in the simplicity of preparing a meal that nourishes both body and soul. This Healthy Chicken and Whole Wheat Noodles Crockpot recipe is a testament to the beauty of slow cooking, where flavors meld effortlessly over hours, offering a comforting embrace at the end of the day.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of cups of whole wheat noodles
- a splash of olive oil
- 3 cups of low-sodium chicken broth
- a handful of chopped carrots
- a sprinkle of dried thyme
- a pinch of salt and pepper
Instructions
- Lightly coat the bottom of your crockpot with a splash of olive oil to prevent sticking.
- Place the chicken breasts at the bottom of the crockpot, seasoning them with a pinch of salt, pepper, and a sprinkle of dried thyme for that aromatic touch.
- Add the chopped carrots around the chicken, then pour in the 3 cups of low-sodium chicken broth, ensuring the chicken is nearly submerged for even cooking.
- Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to peek too often, as lifting the lid can significantly reduce the temperature.
- Once the chicken is done, remove it from the crockpot and shred it using two forks. Tip: For extra flavor, let the shredded chicken sit in the broth for a few minutes before serving.
- Add the whole wheat noodles to the crockpot, stirring them into the broth. Cover and cook on high for an additional 15-20 minutes, or until the noodles are al dente. Tip: Keep an eye on the noodles during the last few minutes to avoid overcooking.
- Return the shredded chicken to the crockpot, stirring gently to combine everything evenly.
Best enjoyed when the noodles are perfectly tender, soaking up the rich, herb-infused broth, and the chicken is melt-in-your-mouth soft. Serve it in deep bowls with a side of crusty bread for dipping, or sprinkle with fresh herbs for a vibrant finish.
BBQ Chicken and Noodles Crockpot Surprise
Just imagine the comforting aroma of BBQ chicken mingling with tender noodles, all coming together effortlessly in your crockpot. It’s the kind of meal that feels like a warm hug after a long day, simple yet deeply satisfying.
Ingredients
- 2 cups of shredded cooked chicken
- a couple of cups of your favorite BBQ sauce
- a splash of chicken broth, about 1/2 cup
- a handful of chopped onions, roughly 1/2 cup
- a teaspoon of minced garlic
- a bag of egg noodles, about 12 oz
- a sprinkle of shredded cheddar cheese for topping
Instructions
- Start by placing the shredded chicken at the bottom of your crockpot.
- Pour in the BBQ sauce and chicken broth, ensuring the chicken is well-coated.
- Add the chopped onions and minced garlic, stirring gently to mix everything together.
- Cover and cook on low for 4 hours, allowing the flavors to meld beautifully. Tip: If you’re in a hurry, cooking on high for 2 hours works too, but low and slow is best for flavor.
- About 30 minutes before serving, cook the egg noodles according to the package instructions, then drain.
- Stir the cooked noodles into the crockpot, mixing well to coat them in the BBQ sauce. Tip: For extra flavor, let the noodles sit in the crockpot for 10 minutes before serving.
- Serve hot, topped with a sprinkle of shredded cheddar cheese. Tip: For a crunchy contrast, add some chopped green onions or crispy fried onions on top.
Out of the crockpot comes a dish where the noodles are perfectly tender, soaking up the smoky sweetness of the BBQ sauce, while the chicken remains juicy and flavorful. Try serving it with a side of crisp coleslaw or roasted vegetables for a complete meal that’s sure to delight.
Cheesy Chicken and Noodles Crockpot Comfort
How comforting it is to come home to the aroma of a meal that’s been simmering all day, ready to wrap you in its warmth. This cheesy chicken and noodles crockpot dish is like a hug in a bowl, perfect for those days when you crave something hearty yet effortless.
Ingredients
- 2 cups of shredded cooked chicken
- 3 cups of egg noodles
- a couple of cups of chicken broth
- a splash of heavy cream
- 2 cups of shredded cheddar cheese
- a pinch of salt and pepper
- a tablespoon of butter
- a teaspoon of garlic powder
Instructions
- Start by greasing the inside of your crockpot with the tablespoon of butter to prevent sticking.
- Add the shredded chicken, egg noodles, chicken broth, heavy cream, garlic powder, salt, and pepper into the crockpot. Tip: If you’re using leftover chicken, make sure it’s at room temperature to ensure even cooking.
- Stir all the ingredients together gently to combine. Tip: Avoid over-stirring to keep the noodles intact.
- Cover and cook on low for 4 hours or until the noodles are tender. Tip: Check the noodles at the 3-hour mark to avoid overcooking.
- Once the noodles are cooked, sprinkle the shredded cheddar cheese over the top and let it melt for about 10 minutes before serving.
Now, the cheesy chicken and noodles are ready to delight. The noodles soak up the creamy broth, making each bite rich and comforting. Serve it with a side of crusty bread to dip into the cheesy goodness, or enjoy it as is for a simple, satisfying meal.
Thai Peanut Chicken and Noodles Crockpot
Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that promises warmth and flavor with minimal fuss. This Thai Peanut Chicken and Noodles Crockpot dish is just that—a harmonious blend of creamy, spicy, and savory notes that come together effortlessly while you go about your day.
Ingredients
- A couple of boneless, skinless chicken breasts
- 1 cup of creamy peanut butter
- A splash of soy sauce
- 2 cups of chicken broth
- A handful of rice noodles
- A sprinkle of crushed red pepper flakes
- A drizzle of lime juice
- A small bunch of chopped cilantro
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- In a bowl, whisk together the peanut butter, soy sauce, and chicken broth until smooth, then pour over the chicken.
- Cover and cook on low for 6 hours, or until the chicken is tender enough to shred with a fork. Tip: If you’re short on time, high for 3 hours works too.
- Shred the chicken directly in the crockpot using two forks.
- Add the rice noodles, ensuring they’re submerged in the liquid, and cook for an additional 10 minutes. Tip: Stir halfway through to prevent sticking.
- Just before serving, stir in the crushed red pepper flakes and lime juice for that perfect balance of heat and acidity.
- Garnish with chopped cilantro for a fresh, herby finish. Tip: For an extra crunch, top with chopped peanuts.
Rich in flavor and with a texture that’s both creamy and slightly chewy from the noodles, this dish is a delight to the senses. Serve it in deep bowls with a side of steamed vegetables for a complete meal that feels like a hug in a bowl.
Mushroom Chicken and Noodles Crockpot Feast
Lazing through the kitchen on a quiet afternoon, I found myself craving something hearty yet simple, a dish that would fill the house with comforting aromas without demanding too much of my attention. That’s when the idea of a mushroom chicken and noodles crockpot feast came to mind, a meal that promises warmth and satisfaction with minimal fuss.
Ingredients
- A couple of boneless, skinless chicken breasts
- Two cups of sliced mushrooms
- One cup of chicken broth
- A splash of heavy cream
- Two tablespoons of butter
- One teaspoon of garlic powder
- Half a teaspoon of dried thyme
- Salt and pepper, just a pinch each
- Eight ounces of egg noodles
- A handful of chopped parsley for garnish
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Scatter the sliced mushrooms over the chicken.
- Pour in the chicken broth and heavy cream, then dot with butter.
- Sprinkle the garlic powder, dried thyme, salt, and pepper over the top.
- Cover and cook on low for 6 hours, or until the chicken is tender enough to shred easily with a fork.
- Once the chicken is cooked, remove it from the crockpot and shred it into bite-sized pieces.
- Return the shredded chicken to the crockpot and stir in the egg noodles.
- Cover and cook on high for an additional 15-20 minutes, or until the noodles are tender.
- Garnish with chopped parsley before serving.
Perfect for those days when you crave the comfort of a home-cooked meal but lack the energy for elaborate preparations. The creamy broth clings to the noodles and chicken, creating a dish that’s rich in flavor yet surprisingly light. Serve it in deep bowls with a side of crusty bread to soak up every last drop of that delicious sauce.
Lemon Herb Chicken and Noodles Crockpot
As the morning light filters through the kitchen window, there’s something comforting about the thought of a meal that cooks itself, filling the home with aromas that beckon everyone to the table. Lemon Herb Chicken and Noodles Crockpot is just that kind of dish, a harmonious blend of tangy and savory, slow-cooked to perfection.
Ingredients
- 4 boneless, skinless chicken breasts
- a couple of cups of chicken broth
- a splash of olive oil
- the zest and juice of 2 lemons
- a handful of fresh thyme
- a sprinkle of salt and pepper
- 8 oz of egg noodles
- a dollop of sour cream
Instructions
- Drizzle the olive oil into the crockpot, just enough to coat the bottom lightly.
- Lay the chicken breasts in the crockpot, seasoning them with salt, pepper, and the fresh thyme.
- Pour in the chicken broth, ensuring it covers the chicken halfway for a moist cook.
- Add the lemon zest and juice, stirring gently to distribute the flavors evenly.
- Cover and set the crockpot to low for 6 hours, allowing the chicken to become tender and infused with the lemon and herbs.
- An hour before serving, stir in the egg noodles, making sure they’re submerged in the broth to cook thoroughly.
- Once the noodles are tender, mix in the sour cream for a creamy texture, warming it through for about 10 minutes.
Chicken emerges fork-tender, with noodles that have soaked up every bit of the lemony, herby broth. Serve it in shallow bowls, perhaps with a side of crusty bread to mop up the delicious sauce, for a meal that feels like a hug from the inside out.
Buffalo Chicken and Noodles Crockpot Twist
As the morning light filters through the kitchen window, there’s something comforting about the thought of a meal that practically cooks itself, filling the air with inviting aromas. Today, let’s embrace the simplicity and heartiness of a dish that combines the fiery kick of buffalo sauce with the tender embrace of slow-cooked chicken and noodles.
Ingredients
- 2 cups of shredded cooked chicken
- 8 oz of egg noodles
- 1 cup of buffalo sauce
- 1/2 cup of ranch dressing
- 1/4 cup of butter, melted
- A splash of chicken broth
- A couple of celery stalks, chopped
- A handful of blue cheese crumbles
Instructions
- In your crockpot, combine the shredded chicken, egg noodles, buffalo sauce, ranch dressing, melted butter, and a splash of chicken broth.
- Stir the mixture gently to ensure everything is evenly coated and submerged in the liquid.
- Set your crockpot to low and let it cook for 4 hours, stirring occasionally to prevent the noodles from sticking.
- About 30 minutes before serving, toss in the chopped celery for a bit of crunch.
- Once the noodles are tender and the chicken is heated through, sprinkle the blue cheese crumbles on top.
- Let it sit for a few minutes to allow the cheese to soften slightly before serving.
Kindly note how the noodles absorb the bold flavors, creating a dish that’s both spicy and creamy. Serve it straight from the crockpot for a communal meal, or plate it with extra celery sticks on the side for a refreshing contrast.
Vegetable Loaded Chicken and Noodles Crockpot
Zenfully, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that simmers all day, filling the house with inviting aromas. This vegetable-loaded chicken and noodles crockpot dish is a hug in a bowl, perfect for those days when you crave warmth and nourishment without the fuss.
Ingredients
- A couple of boneless, skinless chicken breasts
- Two cups of chopped carrots, because they add a sweet crunch
- One cup of sliced celery, for that earthy backbone
- A splash of olive oil, just enough to lightly coat the bottom of your crockpot
- Four cups of chicken broth, homemade if you have it, for depth of flavor
- A teaspoon of dried thyme, because it whispers of comfort
- Half a package of wide egg noodles, they hold up beautifully
- A handful of frozen peas, tossed in at the end for a pop of color and sweetness
Instructions
- Drizzle the olive oil into the bottom of your crockpot, just enough to create a thin layer.
- Lay the chicken breasts on top of the oil, seasoning them lightly with salt and pepper.
- Scatter the chopped carrots and sliced celery around the chicken, letting them nestle in.
- Pour the chicken broth over everything, ensuring the chicken is nearly submerged.
- Sprinkle the dried thyme over the top, then cover and set your crockpot to low for 6 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
- After 6 hours, remove the chicken and shred it with two forks. It should fall apart easily.
- Return the shredded chicken to the crockpot, add the egg noodles, and stir to combine. Cover and cook on high for another 20 minutes. Tip: Check the noodles at 15 minutes to avoid overcooking.
- Stir in the frozen peas just before serving, letting the residual heat warm them through. Tip: Peas add a fresh contrast to the rich broth.
Perfectly, the noodles soak up the savory broth, becoming tender yet retaining a slight bite, while the vegetables offer a mosaic of textures. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for those who like a little kick.
Alfredo Chicken and Noodles Crockpot Elegance
Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of a dish that simmers quietly, filling the home with its aroma. Alfredo Chicken and Noodles Crockpot Elegance is just that—a gentle reminder of the beauty in simplicity and the warmth of shared meals.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of cups of heavy cream
- a splash of chicken broth
- a handful of grated Parmesan cheese
- a pinch of garlic powder
- a sprinkle of salt and pepper
- 8 oz of fettuccine noodles
- a dab of butter
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Pour the heavy cream and chicken broth over the chicken, ensuring it’s nicely submerged.
- Sprinkle the garlic powder, salt, and pepper over the top for that gentle kick of flavor.
- Cover and cook on low for 6 hours, or until the chicken is tender enough to shred with a fork. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
- Once the chicken is done, shred it directly in the crockpot using two forks.
- Stir in the Parmesan cheese until it melts into a creamy sauce. Tip: For an extra smooth sauce, let the cheese melt on low for an additional 10 minutes.
- Meanwhile, cook the fettuccine noodles according to package instructions until al dente, then drain.
- Toss the noodles with a dab of butter to prevent sticking, then fold them into the crockpot mixture. Tip: For the best texture, add the noodles just before serving to keep them perfectly firm.
Velvety and rich, this dish wraps you in its creamy embrace, with the tender chicken and al dente noodles offering a delightful contrast. Serve it with a side of steamed vegetables for a splash of color, or enjoy it as is, letting the flavors stand proudly on their own.
Honey Mustard Chicken and Noodles Crockpot
Now, as the early morning light filters through the kitchen window, there’s something comforting about the thought of a meal that practically cooks itself, filling the home with inviting aromas. This honey mustard chicken and noodles crockpot dish is just that—a simple, hearty meal that feels like a warm hug after a long day.
Ingredients
- a couple of boneless, skinless chicken breasts
- a splash of olive oil
- a cup of chicken broth
- a quarter cup of honey
- a couple of tablespoons of Dijon mustard
- a teaspoon of garlic powder
- a pinch of salt and pepper
- a bag of egg noodles
- a handful of chopped parsley for garnish
Instructions
- Lightly coat the bottom of your crockpot with olive oil to prevent sticking.
- Place the chicken breasts in the crockpot, ensuring they’re not overlapping for even cooking.
- In a small bowl, whisk together the chicken broth, honey, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Pour the honey mustard mixture over the chicken, making sure each piece is nicely coated.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir it into the sauce.
- Cook the egg noodles according to the package instructions, then drain and add them to the crockpot, tossing everything together until the noodles are well coated with the sauce.
- Let the mixture sit for about 5 minutes to allow the noodles to absorb some of the sauce.
- Garnish with chopped parsley before serving.
This dish strikes a beautiful balance between sweet and tangy, with the noodles soaking up all the flavorful sauce. Try serving it over a bed of steamed greens for an extra pop of color and nutrition.
Cajun Chicken and Noodles Crockpot Spice
Comforting and hearty, this dish brings the warmth of Cajun spices to your kitchen with minimal effort, perfect for those days when you crave something flavorful but don’t want to spend hours cooking.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of cups of chicken broth
- a splash of olive oil
- 1 cup of heavy cream
- a handful of egg noodles
- a sprinkle of Cajun seasoning
- a pinch of salt and pepper
Instructions
- Start by placing the chicken breasts at the bottom of your crockpot.
- Pour in the chicken broth until the chicken is just covered, adding a splash of olive oil for richness.
- Set your crockpot to low and let it cook for 6 hours, until the chicken is tender enough to shred with a fork.
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot, stirring in the heavy cream and egg noodles.
- Add a sprinkle of Cajun seasoning, along with a pinch of salt and pepper, adjusting the spices to your liking.
- Cover and cook on high for another 30 minutes, or until the noodles are tender.
- Tip: For an extra kick, toast the Cajun seasoning in a dry pan before adding it to the crockpot to deepen the flavors.
- Tip: If the sauce seems too thin, let it cook uncovered for the last 10 minutes to thicken slightly.
- Tip: Garnish with fresh parsley or green onions for a pop of color and freshness before serving.
The noodles soak up the creamy, spicy broth beautifully, creating a dish that’s both comforting and boldly flavored. Serve it with a side of crusty bread to mop up every last bit of sauce.
Italian Chicken and Noodles Crockpot Classic
Remembering the warmth of my grandmother’s kitchen, this dish brings back those cozy evenings. It’s a simple, hearty meal that fills the home with inviting aromas, perfect for those days when you crave comfort without the fuss.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of cups of chicken broth
- a splash of olive oil
- 1 cup of heavy cream
- a handful of grated Parmesan cheese
- a pinch of salt and pepper
- 8 oz of egg noodles
- a sprinkle of dried Italian seasoning
- a clove of garlic, minced
Instructions
- Drizzle the olive oil into the crockpot, then lay the chicken breasts at the bottom.
- Pour in the chicken broth until the chicken is just covered, then add the minced garlic and Italian seasoning.
- Set the crockpot to low and let it cook for 6 hours, until the chicken is tender enough to shred with a fork.
- Once the chicken is cooked, remove it from the crockpot and shred it into bite-sized pieces.
- Return the shredded chicken to the crockpot, then stir in the heavy cream and Parmesan cheese until well combined.
- Add the egg noodles to the crockpot, ensuring they’re submerged in the liquid, and cook on high for another 30 minutes, or until the noodles are tender.
- Season with salt and pepper to taste before serving.
For a creamy texture that clings to every noodle, this dish is a hug in a bowl. Serve it with a side of crusty bread to soak up the rich sauce, and watch as it becomes a requested favorite.
Soy Ginger Chicken and Noodles Crockpot
Perhaps there’s nothing more comforting than coming home to the aroma of a meal that’s been simmering all day, ready to wrap you in its warmth. This soy ginger chicken and noodles crockpot dish is just that—a hug in a bowl, with flavors that deepen as they meld together slowly.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of garlic cloves, minced
- a thumb-sized piece of ginger, grated
- a splash of soy sauce
- a drizzle of honey
- a cup of chicken broth
- a handful of green onions, chopped
- a pack of udon noodles
- a sprinkle of sesame seeds
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Add the minced garlic and grated ginger over the chicken.
- Pour in the soy sauce and honey, then add the chicken broth.
- Cover and cook on low for 6 hours, or until the chicken is tender enough to shred with a fork.
- Once the chicken is cooked, shred it directly in the pot using two forks.
- Add the udon noodles to the crockpot, making sure they’re submerged in the liquid.
- Cover and cook for an additional 10 minutes, or until the noodles are tender.
- Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
Just imagine the tender chicken, the silky noodles, and the rich, savory-sweet broth coming together in every bite. Serve it with a side of steamed veggies for a complete meal that feels like a warm embrace.
Pesto Chicken and Noodles Crockpot Fresh
Just imagine coming home to the comforting aroma of pesto chicken and noodles, slow-cooked to perfection, filling your space with warmth and anticipation. This dish, a harmonious blend of tender chicken, al dente noodles, and vibrant pesto, is a testament to the beauty of simple ingredients coming together in a crockpot.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of cups of chicken broth
- a splash of olive oil
- 1 cup of your favorite pesto
- 8 oz of egg noodles
- a handful of grated Parmesan cheese
- a pinch of salt and pepper
Instructions
- Lightly coat the bottom of your crockpot with a splash of olive oil to prevent sticking.
- Place the chicken breasts in the crockpot and season them with a pinch of salt and pepper.
- Pour in enough chicken broth to just cover the chicken, about a couple of cups.
- Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the crockpot and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
- Return the shredded chicken to the crockpot and stir in the egg noodles and pesto. Tip: For al dente noodles, check them after 20 minutes to avoid overcooking.
- Cover and cook on high for an additional 30 minutes, or until the noodles are tender.
- Stir in a handful of grated Parmesan cheese before serving. Tip: Freshly grated Parmesan melts better and adds a richer flavor.
The noodles soak up the pesto and chicken flavors beautifully, creating a dish that’s both hearty and refreshing. Serve it with a side of crusty bread to mop up the delicious sauce, or top with extra Parmesan for a cheesy finish.
Ranch Chicken and Noodles Crockpot Favorite
Zephyrs of August bring with them a craving for comfort, and nothing answers that call quite like a hearty bowl of ranch chicken and noodles, slow-cooked to perfection. It’s the kind of meal that fills the kitchen with inviting aromas, promising warmth and satisfaction with every bite.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of cups of chicken broth
- a splash of ranch dressing
- a handful of egg noodles
- a sprinkle of garlic powder
- a dash of onion powder
- a pinch of salt and pepper
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Pour in the chicken broth until the chicken is just covered.
- Add a splash of ranch dressing, then sprinkle the garlic powder, onion powder, salt, and pepper over the chicken.
- Cover and cook on low for 6 hours, or until the chicken is tender enough to shred with a fork. Tip: If you’re short on time, cooking on high for 3 hours works too.
- Once the chicken is cooked, shred it directly in the crockpot using two forks.
- Stir in the egg noodles, making sure they’re submerged in the broth.
- Cover and cook on high for an additional 15-20 minutes, or until the noodles are tender. Tip: Stir halfway through to prevent sticking.
- Give it a final taste and adjust the seasoning if needed. Tip: For an extra creamy texture, stir in a little more ranch dressing before serving.
Tender shreds of chicken and soft noodles swim in a creamy, herby broth that’s rich with the flavors of ranch. Serve it with a side of crusty bread to soak up every last drop, or sprinkle with fresh parsley for a pop of color and freshness.
Conclusion
Perfect for busy weeknights or cozy weekends, our roundup of 19 Delicious Chicken and Noodles Crockpot Recipes offers something for every taste. Each recipe promises ease and flavor, making dinner a breeze. We’d love to hear which dishes become your favorites—drop us a comment below! Don’t forget to share this treasure trove of comfort food with fellow home cooks on Pinterest. Happy slow cooking!
