recipe chicken and noodles crock pot
The Best recipe chicken and noodles crock pot
Oh, this Crock Pot Chicken and Noodles recipe is one of my all-time favorites—simple, hearty, and always a hit with my family. I make it often because it’s the kind of dish that feels like a hug in a bowl. No fuss, no stress, just tender chicken, soft noodles, and a flavorful broth that cooks all day while keeping the kitchen clean. My kids—especially the ones who usually turn up their noses at anything too “messy” or “heavy”—will eat it straight from the crock pot with a side of steamed veggies or a simple salad. It’s that good. Plus, it’s perfect for busy days when you don’t have time to chop or stir, but you still want something satisfying and nourishing.
I love this recipe because it’s versatile enough for special occasions and cozy weeknights. Whether it’s a family dinner after a long week or a meal for guests who want something comforting without feeling like it’s too much work, this dish delivers. The chicken stays juicy and flavorful, the noodles absorb the broth so they’re tender and not dry, and the veggies add a little extra nutrition without overpowering the meal. My husband always says it’s the kind of dish that makes him feel like he’s eating at a restaurant, and honestly, it’s not too far off. Plus, it’s a great way to use up leftovers or extra chicken from last night’s meal—no waste, just more deliciousness. My kids swear by it too, especially when they know there’s no fancy garnish or extra steps, just good food made easy. It’s a recipe that’s always a winner, no matter the time of year or the occasion.
Slow Cooker Chicken and Noodles
A comforting, one-pot meal featuring tender chicken, creamy noodles, and savory tomato-based sauce, perfect for a quick and hearty dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 12 oz pasta (penne or fettuccine)
- 1 cup chicken broth
- ½ cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 clove garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
👨🍳Directions
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1 In a skillet, heat olive oil over medium heat. Season chicken thighs with garlic powder, onion powder, paprika, salt, and pepper. Cook for 5-6 minutes per side until golden brown. Remove and set aside.
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2 In the same skillet, melt butter and sauté minced garlic for 30 seconds. Stir in flour and cook for 1 minute to form a roux.
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3 Pour in chicken broth and heavy cream, stirring until smooth. Add crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Simmer for 2 minutes.
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4 Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
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5 Transfer chicken to the slow cooker. Pour the sauce over the chicken and noodles. Stir in shredded cheddar cheese. Cook on LOW for 2 hours or HIGH for 1 hour.
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6 If needed, add reserved pasta water to loosen the sauce. Adjust seasoning if desired.
🔧Equipment
- Slow cooker
- Large skillet
- Kitchen shears
- Measuring cups
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken and Noodles Works
This recipe for Crock Pot Chicken and Noodles is a simple yet foolproof way to make a hearty meal that never disappoints, especially when life gets busy. It’s perfect for family gatherings because it cooks hands-off while keeping everyone fed, and the flavors meld together beautifully over time—no last-minute stress. Whether you’re hosting a casual dinner or feeding a hungry crowd, this dish delivers tender chicken, soft noodles, and a satisfying sauce that’s always a hit.
❓ Frequently Asked Questions About Slow Cooker Chicken and Noodles
What is the best way to prepare Chicken and Noodles in a Crock Pot for a tender, flavorful dish?
To make the best Crock Pot Chicken and Noodles, start by browning 1.5 lbs of chicken breasts or thighs in a pan with 1 tbsp of olive oil, then remove them and set aside. In the Crock Pot, combine 12 oz of pasta (like penne or rotini), 4 cups of chicken broth, 1 diced onion, 2 cloves minced garlic, 1 diced bell pepper, 1 cup of diced tomatoes, 1 tsp Italian seasoning, ½ tsp dried thyme, salt, and pepper. Return the chicken to the Crock Pot and cook on low for 6-7 hours or high for 4-5 hours.
How do I ensure my Crock Pot Chicken and Noodles stay moist and flavorful?
Keep the dish moist by using enough liquid—chicken broth, water, or even a splash of cream—so it doesn’t dry out. Avoid overcrowding the pot, and stir occasionally if possible. For extra flavor, add a splash of red wine or a pinch of sugar to balance acidity from tomatoes. Also, cook the chicken first to render fat, which adds richness. A light layer of butter or olive oil in the pot can help too.
Can I use pre-cooked rotisserie chicken instead of fresh chicken?
Absolutely! Pre-cooked rotisserie chicken is a great shortcut—just remove the meat from the bones, shred it, and mix it into the Crock Pot with the other ingredients. Use about 1.5–2 cups of shredded meat (depending on the size). Skip browning the chicken to save time, but still add enough broth to keep it tender.
What types of pasta work best in a Crook Pot Chicken and Noodles?
The best pasta for Crock Pot Chicken and Noodles is sturdy and absorbs liquid well, like: – Penne – Rotini – Fusilli – Shells – Macaroni Avoid delicate pastas like angel hair or spaghetti, as they may get mushy. Cook the pasta al dente first, then add it to the Crock Pot for the last 30–45 minutes of cooking to prevent overcooking.
How can I make this recipe vegetarian or vegan?
To make it vegetarian, replace chicken with: – Mushrooms (sautéed and crumbled) – Lentils or chickpeas (cooked until tender) – Tofu or tempeh (cubed and pan-fried) For a vegan version, skip any dairy (butter, cheese) and use vegan broth. Add extra veggies like zucchini, spinach, or corn for texture. If using mushrooms, add 1 tbsp soy sauce for umami flavor.
