Easy Crock Pot Chicken & Noodles

Easy Crock Pot Chicken & Noodles


A can't miss weekday meal the whole family will love.


  • 24 ozs (1 package) frozen egg noodles (unfrozen can be use also)
  • 2940000100000 ozs (2 cans) cream of chicken soup (or you may use 1 can chicken and 1 can cream of celery)
  • ½ cup butter, cut into pieces
  • 32 ozs chicken broth (you may to add extra to thin out)
  • mixed vegetables (optional)
  • 6 small boneless, skinless chicken breasts or 4 large
  • salt, pepper and parsley, to taste


  1. Salt & pepper chicken breasts and place in the bottom of crock pot.
  2. Spoon soup over the chicken.
  3. Cut butter into several pats and place pieces evenly over soup.
  4. Whisk the bouillon with the broth and pour over soup.
  5. Place lid on pot and turn to low. Cook for 6 hours.
  6. Remove chicken and tear into pieces. Add back to pot.
  7. Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. Stir a few times during last 2 hours. You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, if you like.
  8. Sprinkle with parsley and mix in, if using at the end of cooking.
  9. Salt & pepper if needed and serve.