Crockpot Creamy Chicken and Noodles is an easy and delicious dinner recipe that is perfect on a cold day! This meal is the ultimate comfort food.

This recipe is made with chicken, seasonings, carrots, celery, onions, cream of chicken soup, chicken broth, heavy cream, and egg noodles.

I like making this one in the crockpot, but I also have a skillet version of Creamy Chicken and Noodles if you would rather make it in a skillet in about 30 minutes!

Disclosure: Cooking in the Midwest participates in affiliate advertising programs. I may earn a commission when you make qualifying purchases through my website.

Ingredients

1 lb chicken breasts
1/2 tsp each of salt, pepper, oregano, and thyme
1 tsp each of paprika, onion powder, garlic powder
1 tbsp minced garlic
1 cup chopped carrots
1 cup chopped celery
1 small diced onion
10 oz can cream of chicken soup
1 cup chicken broth
8-10 oz of medium egg noodles
1/2 cup heavy cream

Make Creamy Chicken and Noodles

To start making this recipe, chop an onion, 1 cup of celery, and 1 cup of carrots. Be sure not to cut the carrots too thick.

Keeping the carrots in thinner pieces will help make sure they are tender within the 6 hours the meal cooks. Once all of the veggies are chopped, set them aside.

Spray a crockpot with cooking spray and add 1 lb of chicken breasts. Season with salt, pepper, oregano, thyme, paprika, garlic powder, and onion powder. Add 1 tbsp of minced garlic.

Next, add the chopped onions, carrots, and celery. Pour in one can of cream of chicken soup and 1 cup of chicken broth.

Stir everything together. Cover and cook on low for about 6 hours.

Once the chicken is fully cooked and the carrots have softened, boil 8-10 oz of medium egg noodles following the directions on the package. Drain egg noodles well once cooked.

I prefer to use the medium egg noodles, which are a little bit thinner than regular egg noodles, but either will work for this recipe.

Remove the chicken and cut it up into small cubes or shred it with two forks.

Add the chicken back to the crockpot and stir well.

Next pour in the cooked egg noodles and about 1/2 cup of heavy cream. Stir everything together well.

Serve Crockpot Creamy Chicken and Noodles

To serve this dish, top with dried parsley. Season to taste with salt and pepper if needed.

This is one of those recipes that can really be the whole meal, but you could also serve it with an extra vegetable on the side or with some rolls.

Tips and Frequently Asked Questions

I used 1 lb of chicken breasts, but you could use chicken thighs instead.
I used about half of a bag of medium size egg noodles (8-10oz). I prefer to use the medium egg noodles, which are a little bit thinner than regular egg noodles, but either will work for this recipe.
1/2 cup of heavy cream makes this recipe creamy, but you could use a little bit of milk instead if you don’t have heavy cream.
Be sure not to cut the carrots too thick. Keeping the carrots in thinner pieces will help make sure they are tender within the 6 hours the meal cooks.
This dish does not turn out salty at all, but if you are trying to eat low sodium you can use low sodium chicken broth, unsalted cream of chicken soup, and leave the salt out of the seasonings in the beginning of the recipe.

Similar Recipes