This Crockpot Creamy Chicken Noodles Recipe is comfort food at its finest! Featuring tender chicken, bites of peas and carrots, and slurpy noodles in a creamy sauce, it’s a meal your family will ask for time and again.
Crockpot Creamy Chicken Noodles
I love crockpot recipes, especially this time of year. There’s just something wonderful about walking in the door after a long day and smelling something delicious bubbling away in the slow cooker.
No Canned Soup!
Finding crockpot recipes without “cream of this” or “cream of that” soup isn’t easy! I’m not a fan of canned soups due to their sodium content, not to mention how many are using high fructose corn syrup which is something we try to avoid. So, when coming up with this recipe, I wanted to get that creaminess without opening a can of goop. This does it!
Plenty of Vegetables
As far as the vegetables, I went with peas, carrots, and celery cut into small dice. I hurried up the prep even more by using my handy vegetable chopper which chops them all the same size so they cook evenly. As someone with arthritic hands, I love that thing! (It’s my secret to speeding up Crockpot Bacon Cheeseburger Soup, too.)
Easy Creamy Chicken Noodles from the Crockpot? Yes!
To make Crockpot Creamy Chicken Noodles, all you do is chop your vegetables and scatter them on the bottom of the crockpot. Add the broth and seasonings then top it all with three boneless, skinless chicken breasts.
Cook it on LOW for 6 hours (or HIGH for 3) and gently shred the chicken with two forks. Stir in 4 oz. of cream cheese, and 2 cups of frozen egg noodles. Cook on LOW for 1 more hour and, boom, dinner’s served!
Crockpot Creamy Chicken Noodles keep well in the refrigerator for up to 5 days in an air-tight container.
Crockpot Creamy Chicken Noodles
Equipment
- Crock-Pot
Ingredients
- 3 large carrots – diced
- 2 stalks celery – diced
- 1/2 cup frozen peas
- 1/2 cup yellow onion – diced
- 1/2 tsp black pepper
- 1/2 tsp dried, ground sage
- 1 1/2 cups chicken broth
- 3 boneless, skinless chicken breasts
- 4 oz. cream cheese
- 2 cups frozen egg noodles
- fresh parsley – minced, for garnish (optional)
Instructions
- Add the carrots, celery, peas, onions, pepper, sage, and chicken broth to the crockpot. Top with the chicken breasts. Cook on LOW for 6 hours or HIGH for 3 hours.
- Gently shred the chicken with a fork. Stir in the cream cheese and frozen egg noodles. Cook on LOW for 1 hour. Stir and serve. Garnish with minced parsley if desired.
Notes
Nutrition
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Miz Helen says
This will be a very special comfort dish! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen
Katie Berry says
Thank you, Miz Helen!
Jelica says
This looks so delicious! I love creamy chicken dishes – and this one looks like it’s easy to make, too. Thanks for sharing!
Katie Berry says
Thank you for hosting!
Susan says
In the crockpot now and smells delicious we can’t wait to eat it
Katie Berry says
Hope you enjoyed it!
Jill Welch says
Thank you for posting this recipe! I have been searching for recipes for the crock pot that didn’t involve canned soups because of the sodium content!
Katie Berry says
I’m glad you found it! I’m not a fan of canned soups for a variety of reasons. You might like my Crockpot Bacon Cheeseburger Soup, too!
Lincoln says
This was really tasty – and it fed me (no kids!) for the entire work week… hooray! Mine definitely did not come out looking very pretty like your pictures did, but the deliciousness was there 🙂 I also added a lot more carrots and celery since I had them around. Definitely plan on making this again soon, thanks for sharing! I’ve found that I can cook chicken in the crock pot for 3 hours or less (under 8 servings) on LOW and it cooks all the way through without that crock pot dry chicken effect – otherwise I followed your instructions to the T!
Katie Berry says
I”m glad you enjoyed it, Lincoln! I bet yours didn’t come out pretty because you didn’t stand there wiping the sauce off vegetables and arranging them one at a time to take an appealing photo. 😉
Dingus Cawk says
Needs salt! Very bland without it.
Katie Berry says
You’re welcome to add salt, of course. We find that the chicken broth usually adds enough salt for our tastes, but everyone likes different amounts.