Slow Cooker Chicken and Noodles
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Slow Cooker Chicken and Noodles is easy to make in the crockpot, and it fills you right up! Feed the whole family or enjoy leftovers all week.
Nothing warms you up or nurses you back to health like a warm bowl of Grandma’s chicken noodle soup recipe!
Honestly, any homemade soup is great, but when you can let a crockpot do the work for you, it’s a win-win.
Slow Cooker Chicken and Noodles
The great thing is, you can make grandma’s chicken noodle soup recipe any time of year!
Just tell everyone that it’s Grandma’s chicken and noodles crockpot recipe, and they’ll be scurrying to the table to devour it.
Recipes from mom, grandmas, aunts, and other family members are always family favorites.
If you don’t want to make crockpot chicken noodles, I have an easy stovetop version for you instead. How about an easy vegetable soup that is bursting with flavor!
Or, swap the pasta for pillowy gnocchi and fresh baby spinach.
Want something a little heartier? You’ll find plenty of options in this roundup of my best soups and stews for the colder months, especially this quick tomato bisque!
Chicken and Noodles Crockpot Tips
To make slow cooker chicken soup, simply add a couple of boneless breasts to the bottom of the slow cooker and cover with fresh veggies, seasonings, and broth.
Then, after it simmers for a few hours, shred the meat and stir in the noodles during the last half hour, and you’re done!
- Swap out the pasta. Use any variety you prefer, but keep in mind that thinner and flatter noodles will cook much faster.
It’s important to stay close to your slow cooker once you add in the pasta so it doesn’t overcook and turn to mush. - Add extra veggies. Stir in frozen peas, green beans, or corn with the egg noodles if you would like.
With the extra ingredients, you may need to increase the amount of broth in this slow cooker chicken and noodles soup. - Tip for easy shredding: Toss the cooked chicken into a stand mixer fitted with the beater attachment.
Run it on low for a few minutes for quick and effortless shredded meat! - Don’t have broth available? Use bullion or a base to make a substitute instead.
I prefer Better Than Bouillon because it tastes great and has a long refrigerator shelf life.
Slow Cooker Chicken Soup Kitchen Tools
- Slow Cooker – Great for soups, roasts, meal prep, and more!
I love it in the cooler months, but it’s also wonderful in the summer when you don’t want to heat up the whole house with the oven. - Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Slow Cooker Chicken and Noodles FAQ
You can use any type of chicken you would like! Dark meat, such as thighs or drumsticks are just as delicious. Just be sure to remove any bones before serving the slow cooker chicken soup.
It will take about 6 hours, or double the amount of time as when preparing it on High.
This is a great option if you have a busy day or need to work. Just toss everything in that morning, then shred the meat and add the pasta when it’s close to dinner time.
Yes, but I recommend leaving out the noodles if you do. They will turn to mush when thawed and reheated, so it’s best to prepare them fresh and stir them in when you’re ready to eat.
Allow the slow cooker chicken soup to cool, then transfer it to freezer-safe containers. Leave at least ½ inch of space at the top for the liquid to expand. I also usually add a layer of plastic wrap before sealing to help prevent freezer burn.
It will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight and reheat on the stove.
Enjoy!
With love, from our simple kitchen to yours.
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Slow Cooker Chicken and Noodles
Ingredients
- 3 boneless skinless chicken breasts
- 1/2 teaspoon coarse black pepper
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrots
- 3-4 garlic cloves, minced
- 1 sprig rosemary, peeled from the stem
- 2 sprigs fresh thyme, peeled from the stem
- 2 bay leaves
- 8 cups chicken broth
- 12 ounces Wide egg noodles
- parsley for garnish
Instructions
- Sprinkle pepper over chicken breasts and place in the bottom of the slow cooker.
- Add celery, onions, carrots, minced garlic, rosemary, thyme, bay leaves, and chicken broth.
- Cook on HIGH for 3 hours.
- Remove chicken breasts from the soup and shred meat (or cut into chunks).
- Return the chicken to the soup and add egg noodles. Continue cooking 20-30 minutes longer or until noodles are cooked to desired doneness. Do not overcook egg noodles or they will fall apart and turn to mush.
- Serve, garnished with fresh parsley, if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished February 2023
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Cooking this today but the recipe doesn’t indicate the amount of egg noodles to put in.
Thank you Laura, I updated the recipe.
Enjoy the soup and let us know how it goes.
Tried it and loved it. The chicken came out so tender and flavorful. This is a great comfort style soup!
What if u don’t have fresh thyme or Rosemary?
Dried will work the same.
I always use frozen Reames noodles. They don’t fall apart like dried egg noodles.
Great recipe and EASY!! This is the second time I’ve made the recipe….but…I put pepper, garlic, parsley and basil instead of the seasonings listed. I also cook my noodles on the side, I don’t like keeping them in the soup. It’s even better the second day. This is the only way I’ll make chicken soup!
Hi Denise!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn