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+ servings

Crock Pot Chicken and Noodles

Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Servings: 8 servings

Ingredients

  • 4 cup s chicken broth or stock
  • 2 cans cream of chicken soup 10.5 oz
  • 1 to 2 tbl s butter, softened
  • 12 oz frozen egg noodles
  • 2 lb s chicken (I prefer diced, but you can also shred for time savings)
  • 2 chicken gravy packets
  • 1 tbl s parsley (optional)
  • 1 tsp s garlic powder (optional)

Instructions

Slow Cooker

  • Spray or butter the crock pot insert and place the chicken in the crockpot.
  • Add the soup, gravy packet, seasonings, and broth. Pour over chicken.
  • Move frozen noodles to the refrigerator to begin defrosting.
  • Cover and cook on low for 4 to 6 hours.
  • 60 to 90 minutes before serving:
  • Remove chicken and shred if you didn't start with diced. Return to pot.
  • Toss the noodles in the broth mixture.
  • Stir it up and squish the pasta under the liquid, add a little water or more broth as needed.
  • Cook until noodles are tender. Add salt and pepper to taste.

Instant Pot

  • Use the saute mode to melt the butter. Add 3 cups chicken broth, creamed soup, gravy packets, and seasonings. Stir well and cancel saute mode.
  • Add chicken and set to manual high for 12 minutes. Natural release for 10 minutes, then manually release.
  • Remove chicken from broth and stir well. Add the egg noodles and stir and squish down to submerge. Add remaining broth if desired. Shred chicken if needed.
  • Set instant pot to manual high, 6 minutes. Natural release for 5 minutes, then quick release.
  • Add chicken back to pot and stir well. Cover and allow to rest for 10 minutes before serving.

Stove-Top:

  • Cook the noodles according to package directions, drain and set aside.
  • Dice chicken into 1 to 1 1/2 inch pieces.
  • Over medium heat, in a large, deep skillet or Dutch oven, saute the chicken in butter or oil for about 5 minutes.
  • Turn heat to medium-low and scrape the pan (this is your base for your sauce).
  • Now, add about 2 cups of the chicken broth, the cream of chicken soup, gravy packets, and seasonings. Stir and cook until bubbly. Add more broth if desired.
  • Turn to low, cover, and continue to cook for 7-10 minutes.
  • Add the drained noodles. Stir well and add more broth as needed.
  • Remove from heat. Cover and allow to set about 20 minutes before serving.

Oven-Baked:

  • Preheat the oven to 375 degrees. Follow steps 1 through 4 for stove-top directions.
  • Combine your chicken with the sauce and the noodles. Mix well. Add more broth as needed. Pour into a buttered (or oiled) 9x13 baking dish.
  • Bake for 30-35 minutes or until the dish is bubbly and begins to brown.

Freezer Meal Directions:

  • Combine all the ingredients except the noodles in a gallon-sized freezer bag
  • Label and freeze up to 2 months
  • Defrost in the refrigerator overnight before cooking and follow slow cooker directions shown above