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Slow Cooker Chicken & Noodles

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5 from 3 reviews

  • Author: Jodi
  • Total Time: 5 hours 10 minutes
  • Yield: 6 to 8 servings 1x


  • 3 to 4 boneless, skinless chicken breasts
  • 2 (10.5 oz) cans cream of chicken soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon herbs de provence
  • 6 tablespoons butter, cut into pieces
  • 4 cups chicken broth (possibly more)
  • 8 oz medium egg noodles, uncooked (*see notes)
  • 12 tsp dried parsley


  1. Place chicken breasts in the bottom of your slow cooker and season lightly with salt and pepper
  2. Pour the cans of soup on top of the chicken breasts and roughly spread on top.
  3. Sprinkle the salt, pepper, poultry seasoning, garlic powder and onion powder and herbs de provence on top of the soup. 
  4. Place the butter slices to the top, then pour in the chicken broth around the chicken.
  5. Cook over low heat for 3 to 4 hours, or high heat for 2 to 3 hours, or until chicken is cooked through and shreds easily.
  6. Remove the cooked chicken from the slow cooker and shred into chunks with two forks (do not remove any liquid from the pot.)
  7. Add the shredded chicken back to into the slow cooker along with the dry egg noodles and stir gently. 
  8. Cover and continue cooking for 30-45 minutes, until noodles are tender. If necessary, add additional chicken broth to thin out the mixture.
  9. Serve and top with dried parsley (optional)
  10. Store in the refrigerator for 3 to 4 days.


  • Most egg noodles come in 12 oz packages, you will only need about 3/4 of the package. Also, if you’d rather use the no-yolk noodles in place of egg noodles, that is fine.
  • Prep Time: 10 mins
  • Cook Time: 5 hours