This Creamy Crockpot Chicken and Noodles is one of those “set it and forget it” recipes that’s perfect for busy days. With tender shredded chicken, a rich and creamy sauce, and your favorite noodles, this dish is comfort food at its finest. Plus, it reheats beautifully, making it a great option for leftovers. Here’s how to make this simple yet delicious meal!
Prep Time
- 10 minutes
Cook Time
- 4–6 hours (on low) or 2–3 hours (on high)
Total Time
- 4 hours 10 minutes (minimum)
Servings
- 4–6 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1½ cans milk (use the same can from the soup to measure)
- 1 packet ranch seasoning
- 8 oz pasta (such as Penne, egg noodles, or any type you prefer)
- 2 cups shredded cheese (cheddar, mozzarella, or any cheese you have on hand)
- 1 cup sour cream (optional, but adds extra creaminess)
- Salt and pepper , to taste (optional)
Instructions
Step 1: Prep the Crockpot
- Place the chicken breasts in the bottom of your crockpot.
- In a mixing bowl, combine the cream of chicken soup , 1½ cans of milk , and ranch seasoning . Whisk until smooth.
- Pour the mixture over the chicken breasts, ensuring they are fully covered.
Step 2: Cook the Chicken
- Cover the crockpot and cook on low for 4–6 hours or on high for 2–3 hours , or until the chicken is fully cooked and tender.
- Once the chicken is cooked, use two forks to shred it directly in the pot. Stir the shredded chicken into the creamy sauce to coat evenly.
Step 3: Cook the Noodles
- While the chicken is cooking, prepare the pasta according to package instructions. Cook until al dente (slightly firm), as the noodles will continue to soften when added to the crockpot. Drain and set aside.
Step 4: Add Cheese and Sour Cream
- Stir in the shredded cheese and sour cream (if using) into the crockpot with the shredded chicken and sauce. Mix well until the cheese is melted and the sauce is creamy.
- Taste and adjust seasoning with salt and pepper , if needed.
Step 5: Combine Everything
- Add the cooked noodles to the crockpot and stir gently to combine. Alternatively, you can serve the creamy chicken mixture over the noodles for a plated presentation.
Step 6: Serve and Enjoy!
- Ladle the creamy chicken and noodles into bowls.
- Garnish with extra cheese, fresh parsley, or a dollop of sour cream, if desired.
- Serve warm and enjoy the cozy, comforting flavors!
Pro Tips
- Cheese Options: Use any cheese you have on hand—cheddar, Monterey Jack, or even a blend works beautifully.
- Pasta Variations: Egg noodles are traditional, but Penne, Fusilli, or even bowtie pasta are great alternatives.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat in the microwave or on the stovetop with a splash of milk to keep it creamy.
- Freezing: Freeze the chicken and sauce mixture (without noodles) in a freezer-safe container for up to 3 months . Thaw overnight in the refrigerator and reheat with freshly cooked noodles.
Nutrition Facts (Per Serving, based on 6 servings)
- Calories: 420 kcal
- Carbohydrates: 30g
- Fats: 22g
- Protein: 28g
- Fiber: 2g
- Sugar: 6g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Creamy Crockpot Chicken and Noodles is a no-fuss, comforting dish that’s perfect for weeknight dinners or meal prep. The combination of juicy shredded chicken, creamy sauce, and perfectly cooked noodles creates a hearty and satisfying meal. Plus, the addition of sour cream and cheese takes it to the next level of indulgence. Whether you’re feeding your family or enjoying leftovers, this recipe is sure to become a go-to favorite.
Ready to make a dish that’s creamy, cheesy, and oh-so-easy? Grab your crockpot and get ready to savor a meal that’s as comforting as it is convenient—it’s slow-cooked perfection!
