Crockpot Creamy Chicken Noodles

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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 - Savor the comfort

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.)

Crockpot Creamy Chicken Noodles

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

Just minutes to prepare, this delicious slow-cooker dinner is comfort food your family will love!
Print Recipe
Crockpot Creamy Chicken Noodles
Prep Time:5 mins
Cook Time:6 hrs 40 mins
Total Time:6 hrs 45 mins


  • Crock-Pot


  • 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)


  • 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.


It is not necessary to defrost ingredients prior to cooking — except the chicken!


Serving: 128g | Calories: 213kcal | Carbohydrates: 17g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 381mg | Potassium: 512mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6437IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 1mg
Servings: 6 people
Calories: 213kcal
Author: Katie Berry

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Recipe Rating


  1. Miz Helen says:

    5 stars
    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

    1. Katie Berry says:

      Thank you, Miz Helen!

  2. This looks so delicious! I love creamy chicken dishes – and this one looks like it’s easy to make, too. Thanks for sharing!

    1. Katie Berry says:

      Thank you for hosting!

  3. 5 stars
    In the crockpot now and smells delicious we can’t wait to eat it

    1. Katie Berry says:

      Hope you enjoyed it!

  4. 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!

  5. 4 stars
    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!

    1. 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. 😉

  6. Dingus Cawk says:

    Needs salt! Very bland without it.

    1. 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.

  7. Catherine says:

    I haven’t ever noticed frozen noodles in my market. Are they precooked, or just fresh pasta (which I see refrigerated, not frozen)? If using regular dry noodles, at what point should I add them? Or cook separately and stir in at the end? Thanks!

    1. Katie Berry says:

      Frozen noodles are available in any major supermarket, including Walmart. Rheams is one brand. The recipe I wrote is based on using them, so I have no idea about using regular dry noodles. If you want to vary a recipe, half the fun is experimenting on your own.