Crockpot Chicken and Noodles

Crockpot Chicken and Noodles is a comforting one-pot slow cooker recipe that has minimal prep and uses simple pantry staples. Chicken breasts or thighs simmer in a flavorful broth with your preferred frozen vegetables, onion and garlic. Uncooked noodles and heavy cream are added towards the end for a complete meal. Unlike many other chicken and noodles versions, this recipe does not contain canned cream of soup! Instructions to make Instant Pot chicken and noodles are also included in this blog post.

Ingredients For Crockpot Chicken and Noodles

• Boneless, skinless chicken breasts or thighs
• Uncooked Pasta
• Frozen Vegetables
• Onion
• Garlic
• Chicken Broth
• Heavy Cream
• Seasonings: dried oregano (or another dried herb), garlic powder, onion powder, salt, pepper
• Grated Parmesan Cheese (optional)

How To Make Crockpot Chicken and Noodles

Slow Cooker

1. Add the chicken, chicken broth, frozen vegetables, onion, garlic, oregano, salt, garlic powder, onion powder, and pepper to the slow cooker. Stir to mix well.
2. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
3. The last 45 minutes of cooking time, turn the slow cooker to the HIGH setting if not already on it. Remove the chicken and shred it. Stir it back to the pot along with the uncooked pasta, heavy cream, and Parmesan cheese if using. Cook until the pasta is tender.

Instant Pot

1. Add the chicken, frozen vegetables, onion, garlic, oregano, salt, garlic powder, onion powder, and pepper to the Instant Pot. Stir to mix well.
2. Add the uncooked pasta on top. Do not stir. Pour the chicken broth on top of the pasta. Do not stir.
3. Close lid and seal valve. Set on high pressure setting for 5 minutes.
4. When cooking time is complete, quick release the pressure.
5. Remove the chicken and shred it. Stir it back into the Instant Pot pot along with the heavy cream and Parmesan cheese (if using).

FAQs & Tips

What type of chicken should you use?

This chicken and noodles recipes works best with boneless, skinless chicken. This can be chicken breasts or chicken thighs.

What type of noodles should you use?

Use your preferred shape of noodles. What you see in the pictures is egg noodles. Penne, rotini, or even shells work well too. Keep an eye on cooking time since smaller pasta cooks faster. No need to cook the noodles first, they go into the slow cooker (or Instant Pot) uncooked. I have not tried this with gluten-free noodles.  

What type of frozen vegetables should you use?

Use 12 ounces of your preferred frozen vegetables. I used a bag of frozen green beans, peas, carrots, and corn. 

Can you make this dairy-free?

Yes. Omit the Parmesan cheese and use full-fat coconut milk or coconut cream in place of the heavy cream.  

How do you store leftovers?

Store leftover crockpot chicken and noodles in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe.

Pasta Recipes

• • Creamy Ground Beef Pasta

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  • Meatball Tortellini Soup

  • Homemade Hamburger Helper

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  • Mac and Cheese

Crockpot Chicken and Noodles

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Crockpot Chicken and Noodles is a comforting one-pot slow cooker recipe that has minimal prep and uses simple pantry staples. Chicken breasts or thighs simmer in a flavorful broth with your preferred frozen vegetables, onion and garlic. Uncooked noodles and heavy cream are added towards the end for a complete meal. Unlike many other chicken and noodles versions, this recipe does not contain canned cream of soup! Instructions to make Instant Pot chicken and noodles are also included in this blog post.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts or thighs
• 8 ounces uncooked pasta
• 12 ounces frozen vegetables
• 1/3 cup onion, diced
• 1 garlic clove, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 teaspoons dried oregano or another dried herb
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/2 cup grated Parmesan cheese (optional)

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Instructions

Slow Cooker

1. Add the chicken, chicken broth, frozen vegetables, onion, garlic, oregano, salt, garlic powder, onion powder, and pepper to the slow cooker. Stir to mix well.
2. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
3. The last 45 minutes of cooking time, turn the slow cooker to the HIGH setting if not already on it. Remove the chicken and shred it. Stir it back to the pot along with the uncooked pasta, heavy cream, and Parmesan cheese if using. Cook until the pasta is tender.

Instant Pot

1. Add the chicken, frozen vegetables, onion, garlic, oregano, salt, garlic powder, onion powder, and pepper to the Instant Pot. Stir to mix well.
2. Add the uncooked pasta on top. Do not stir. Pour the chicken broth on top of the pasta. Do not stir.
3. Close lid and seal valve. Set on high pressure setting for 5 minutes.
4. When cooking time is complete, quick release the pressure.
5. Remove the chicken and shred it. Stir it back to the Instant Pot along with the heavy cream and Parmesan cheese (if using).

Notes

This will thicken as it cools.

Nutrition

• Calories: 350

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