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ByTrisha HaasPublished: Updated:
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Nothing says comfort food like slow cooker chicken and gravy served over egg noodles.
No veggies needed; this home-cooked crock pot dinner cooks all day for fork-tender chicken and soft pasta egg noodles, all wrapped in a delicious savory chicken gravy.
Easy Sunday night dinner recipe!
Dive into the comfort of a warm bowl of Slow Cooker Creamy Chicken Noodle Soup.
This recipe transforms simple ingredients into a hearty, soothing meal, perfect for chilly evenings or when you need a new family favorite. The slow cooker does most of the work, making it ideal for busy weekdays or lazy weekends. Let’s get started!
Ingredients:
- Boneless, Skinless Chicken breasts
- Salt and black Pepper
- Poultry seasoning
- Cream of chicken soup
- Chicken broth
- Dry egg noodles, uncooked
You can easily mix this recipe with additional seasonings to adjust your family’s preferences. Try Italian blend, garlic and onion powder, lemon pepper, dill, or Cajun seasoning. I also like making chicken with easy-to-add blends like Mrs. Dash, McCormick, or Old Bay.
Crock Pot Chicken and Gravy over Noodles
Instructions on how to slow-cook chicken, noodles, and gravy:
Prepare the chicken. Place chicken breasts at the bottom of a 6-quart slow cooker—season generously with salt, pepper, and poultry seasoning to taste.
Add Soups and Broth: Pour two cans of cream of chicken soup and 3–4 cups of chicken broth. Gently stir to combine the ingredients.
Cook: Cover the slow cooker. Set to cook on low heat for 6-7 hours or on high heat for 3-4 hours, based on your schedule.
Shred the Chicken: Once cooked, remove the chicken from the slow cooker. Chop it into small, bite-sized pieces or shred it, according to your preference.
Add Egg Noodles:
- Return the chopped chicken to the slow cooker.
- Add 8 ounces of uncooked egg noodles.
- Increase the heat to high.
Final Cooking: Cover the slow cooker again and let it cook for 30-45 minutes or until the noodles are tender and fully cooked.
Serve: Dish out the soup while it’s hot and enjoy a comforting meal.
What if the chicken is frozen in the crock pot?
The best practice is always to use defrosted chicken. Not only for timing but also because of bacteria growth going from frozen to cooked. That being said, it’s not always possible, especially if you are heading to work.
If you must use frozen breasts, cut them into smaller pieces (I cut mine into 3rds for each breast) so they cook faster. The timing is typically about an extra hour on high or as much as an extra 2 hours if cooking from frozen on low.
Can I add vegetables to chicken and noodles?
Yes! Feel free to add small, cut-up vegetables like carrots, celery, or peas during the last hour of cooking. Personally, we will save the veggies for crockpot tortellini or crockpot chicken and dumplings with canned biscuits. This basic bowl of chicken, noodles, and creamy sauce hits the spot as is.
How long can I store the leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a little chicken broth or water if the gravy has thickened too much.
What to serve with Chicken and Gravy
We recommend you serve this dish with a side of bread. Yes, more carbs = more comfort. Overall, this dish doesn’t need any side dish – its pretty filling.
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5 from 1 votes
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Slow Cooker Chicken with Gravy
Author Trisha Haas – Salty Side Dish
Prep Time 10 minutes mins
Cook Time 5 hours hrs
Easy to make dump and go chicken with gravy over delicious egg noodles. All you need is a slow cooker and a few basic ingredients for a wonderful comfort meal. No veggies – straight up chicken, noodles, and gravy! This one is so filling, you wont even need a side.
Equipment
Ingredients
- 2-3 Chicken Breasts defrosted
- Salt to taste
- Black Pepper to taste
- Poultry Seasoning to taste
- 21 oz. Cream of Chicken Soup (2) cans of 10.5 oz each
- 4 cups Chicken Broth
- 8 ounces Egg Noodles Uncooked
Instructions
Season the Chicken: Place 2-3 chicken breasts at the bottom of a 6-quart slow cooker. Season with salt, pepper, and poultry seasoning to taste.
Add Soup and Broth: Add 2 cans of cream of chicken soup (10.5 oz each) and 4 cups of chicken broth into the slow cooker. Stir lightly to combine the ingredients.
Slow Cook: Cover the slow cooker with its lid. Cook on low heat for 6-7 hours or on high heat for 3-4 hours till chicken is fork tender.
Prepare Chicken: After cooking, remove the chicken from the slow cooker and chop it into small pieces. Then, return the chopped chicken to the slow cooker.
Add Egg Noodles: Increase the slow cooker heat to high and mix in 8 ounces of uncooked dry egg noodles. Cover and cook for an additional 30-45 minutes, or until the noodles are fully cooked.
Ready to Serve: Once the noodles are tender and the dish is thoroughly heated, it's ready to be served. Enjoy your delicious slow cooker chicken and noodles hot!
Notes
Tip: I often make chicken and noodles with frozen dumpling noodles. While this isn’t a soup, the frozen egg noodles can easily be used in this dish (instead of pasta egg noodles) and are delicious. I get them in bags in the frozen section. They are thicker, flour-based noodles and are very satisfying. I follow the instructions on the bag and then dump them into the crockpot to combine right before serving. The brand I buy is REAMES.
Nutrition
Serving: 2cups
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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5 from 1 votes
