Frequently Asked Questions
Can I use frozen chicken?
Yes. Place frozen breasts or thighs directly in the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3½–4½ hours, ensuring the chicken reaches 165°F internally. The cook time will be longer.
What if I don’t have cream of chicken soup?
You can make a quick roux-based sauce instead: melt 2 tablespoons butter, whisk in 2 tablespoons flour, then add 1 cup chicken broth and ½ cup milk, cooking until thickened. Pour over the chicken in the crockpot. Or use cream of mushroom soup for a different but equally tasty result.
Can I cook the noodles separately?
Absolutely. If you prefer, cook the egg noodles according to package directions, drain, and toss them with butter. Then stir the buttered noodles into the shredded chicken and sauce just before serving. The one-pot method is more convenient, but this gives you more control over noodle texture.
My noodles turned out mushy—what happened?
They likely cooked too long or the slow cooker was on the warm setting too long after cooking. Next time, check the noodles early and pull them as soon as they’re al dente.
Can I double this recipe?
Yes, a 6-quart slow cooker can handle a doubled batch of sauce and chicken, but be cautious with the noodles: you may need to add them in two batches or use a larger cooker to ensure they cook evenly and have enough liquid.
Crockpot Chicken with Buttered Noodles
The one-pot slow cooker meal I make twice a week. Tender shredded chicken in a rich, buttery sauce, with egg noodles cooked right in the Crockpot. Comfort food at its easiest.
Prep Time:
5 minutes
Cook Time:
4–6 hours (LOW)
Noodle Time:
20–30 minutes
Total Time:
4 hours 35 minutes
Servings:
4–6
Ingredients
- 1½ to 2 lbs boneless, skinless chicken breasts or thighs
- 4 tablespoons unsalted butter, cut into pats
- 1 can (10.5 oz) condensed cream of chicken soup, undiluted
- 1 cup low-sodium chicken broth
- 1 bag (12 oz) wide egg noodles, uncooked
- Salt and freshly ground black pepper, to taste
- Optional: garlic powder, dried parsley, fresh parsley for garnish
Instructions
- Layer chicken and butter. Place the chicken in the slow cooker. Top with butter pats and season with salt and pepper.
- Add soup and broth. Spoon the cream of chicken soup over the chicken and pour in the broth. Do not stir.
- Cook the chicken. Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, until chicken shreds easily and reaches 165°F.
- Shred the chicken. Remove chicken to a cutting board, shred with two forks, and return to the slow cooker. Stir into the sauce. Taste and adjust seasoning.
- Add the noodles. Turn the slow cooker to HIGH. Stir in the uncooked egg noodles, submerging them as much as possible. Add a splash of broth if the mixture seems very thick.
- Cook noodles. Cover and cook on HIGH for 20–30 minutes, stirring once halfway, until noodles are just tender.
- Rest and serve. Turn off the slow cooker and let the dish rest for 5 minutes. Stir, garnish with parsley if desired, and serve hot.
Notes
- Use chicken thighs for the juiciest results; breasts work well but can dry out if overcooked.
- If you prefer al dente noodles, start checking at 20 minutes. Noodles will continue to soften after the heat is off.
- Leftovers thicken as they sit; add a splash of broth or milk when reheating.
- For a creamier version, stir in ½ cup shredded cheese after the noodles are cooked.
This Crockpot Chicken with Buttered Noodles is my definition of a weeknight hero. It’s humble, it’s comforting, and it delivers that slow-cooked flavor with almost no effort. When I’m rushing out the door in the morning, I take 5 minutes to dump everything in the slow cooker, and when I come home, the house smells incredible and dinner is ready to be finished with a bag of noodles. That’s why I make it twice a week—and once you try it, I think you’ll understand exactly why.