Crockpot Chicken and Noodles
Oct 11, 2018, Updated Dec 04, 2023
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Crockpot Chicken and Noodles is made from scratch, creamy sauce with shredded chicken and noodles.
Slower cooker recipes like this crockpot chicken and rice, are the best when it comes to easy meals.
If you have picky eaters in your family, this is a great crockpot chicken recipe. My littlest can be very choosy when it comes to eating but this is one of her favorite meals.
HOW TO MAKE CROCKPOT CHICKEN AND NOODLES
- Start by making the homemade cream sauce.
- Heat chicken broth and 1/2 cup of milk in a saucepan.
- In a bowl, whisk together remaining milk and flour. Make sure there are no lumps of flour.
- Pour the flour mixture into the saucepan and stir until thickens.
- Place chicken breasts in slow cooker. Make sure to season the chicken with salt and pepper.
- Pour sauce over chicken and cook for 4-6 hours.
- Once the chicken has cooked, remove from the slow cooker and shred. Return chicken back to the slow cooker and mix with the cream sauce.
- Add cooked noodles into the slow cooker and stir until coated with sauce.
TIPS FOR CROCKPOT CHICKEN AND NOODLES
- I like to add mixed frozen vegetables sometimes after I shred the chicken and return to the slow cooker for a complete meal.
- This is also great served with steamed vegetables or a salad on the side.
- To reheat leftover you can put back in the slow cooker, add about 1/4 cup chicken broth and put on warm setting. You can also reheat in a pot on the stove, again adding about 1/4 cup chicken broth.
MORE CROCKPOT RECIPES
Enjoy! ~Heather
If you tried this Crockpot Chicken and Noodle Recipe be sure to leave a comment and rate the recipe.
Crockpot Chicken and Noodles
Crockpot Chicken and Noodles
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 1/2 cups milk
- 2 1/2 cups chicken broth
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 package egg noodles, cooked
Instructions
- To make the cream sauce, start by heating 1/2 cup milk and chicken broth in a saucepan over medium heat. Bring to a slight boil and lower heat.
- In a bowl, stir together the remaining milk and flour. Stir until no flour lumps. Stir in salt and pepper.
- Slowly add flour/milk mixture to the saucepan. Constantly stir until thickens. Let mixture cook until it starts to thicken. About 5-7 minutes.
- Add chicken breasts to slow cooker. Season with salt and pepper. Pour sauce over chicken and cook for on low for 4-6 hours.
- Once chicken has cooked, remove chicken from slow cooker and shred with a fork. (You can also chop into small chunks if you prefer.)
- Return chicken to slow cooker and mix in with sauce. Add cooked egg noodles to the slow cooker and stir until covered with sauce. Serve.
Notes
- To reheat leftover you can put back in the slow cooker, add about 1/4 cup chicken broth and put on warm setting. You can also reheat in a pot on the stove, again adding about 1/4 cup chicken broth.
- I like to add mixed frozen vegetables sometimes after I shred the chicken and return to the slow cooker for a complete meal.
Nutrition
Calories: 247kcal | Carbohydrates: 19g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 710mg | Potassium: 600mg | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 8.3mg | Calcium: 84mg | Iron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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