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Slow Cooker Chicken and Noodles


  • 1 pkg frozen egg noodles, 24 ounce
  • 2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
  • 1 stick (1/2) cup butter – cut into pieces
  • 1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
  • 1 tsp butter Than Bullion, optional; I add for a richer chicken flavor
  • 6 small boneless, skinless chicken breasts or 4 large
  • salt & pepper, to taste; can add some parsley too if desired
  • Mixed vegetables (optional) I didn’t use this time.


Step1: Salt and pepper chicken breasts.

Step2: Place at bottom of the slow cooker.

Step3: Spoon soup over chicken.

Step4: Cut the butter into several pieces and spread them evenly over the soup.

Step5: Whisk the broth with the stock.

Step6: Pour over the soup.

Step7: Place the lid on the slow cooker and put on low heat. Cook for 6 hours.

Step8: Remove the chicken and tear it into pieces.

Step9: Return to the crock.

Step10: Now add the noodles; if you add vegetables, add them now.

Step11: Cook for another 2 hours or until noodles is tender. Stir several times during the last 2 hours. (You may want to add some broth to thin out at the end of cooking, as homemade noodles thicken the broth, which we like. )

Step12: Sprinkle with parsley and mix if you use it at the end of cooking.

Step13: Season with salt and pepper, if necessary, and serve.