Creamy Chicken Noodle Soup (Crockpot): Slow Cooker Comfort (Print Version)

Make Creamy Chicken Noodle Soup (Crockpot) style for easy comfort. This recipe uses simple ingredients for a rich, hearty, and hands-off meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 3-8 Hours minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 6 cups chicken broth
03 - 1 (10.5 oz) can cream of chicken soup
04 - 1 cup whole milk
05 - 3 cups medium egg noodles (uncooked)
06 - 1 cup chopped carrots (about 2 medium)
07 - 1 cup chopped celery (about 2-3 stalks)
08 - 1 medium yellow onion, chopped

→ Flavor Boosters

09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried parsley
13 - Salt and black pepper, to taste

→ Finishing Touches

14 - Fresh parsley, chopped (for garnish, optional)

→ Optional Swaps

15 - 1/2 cup frozen peas or corn
16 - 1/4 cup heavy cream (for extra richness)

# Instructions:

01 - First things first, get those veggies chopped. Carrots, celery, onion—try to keep them roughly the same size so they cook evenly. I've definitely had moments where I've rushed this part, and ended up with some crunchy bits and some mushy bits. It's not the end of the world, but taking an extra five minutes here really makes a difference. And remember to pat your chicken breasts dry; it helps them cook better and prevents excess liquid in your slow cooker. You'll thank me later for this Creamy Chicken Noodle Soup (Crockpot) step.
02 - Okay, this is where the magic (and minimal effort) happens! Toss your chicken breasts right into the bottom of your Crockpot. Then, pile on all those chopped carrots, celery, and onion. Next, pour in the chicken broth and that can of cream of chicken soup. Sprinkle in your garlic powder, onion powder, dried thyme, dried parsley, and a good pinch of salt and pepper. Give it all a gentle stir to combine, but don't obsess over it being perfectly mixed. This Creamy Chicken Noodle Soup (Crockpot) is forgiving, trust me. I once forgot the thyme, and it was still pretty tasty, just a little less... soulful.
03 - Pop that lid on and set your slow cooker. You've got options: either cook on low for 6-8 hours or on high for 3-4 hours. I usually go for low if I'm heading out for the day, or high if I decide last-minute that I need this Creamy Chicken Noodle Soup (Crockpot) in my life *tonight*. The smell that starts wafting through your house after a few hours? Oh my goodness, it’s heavenly. It’s that comforting, savory aroma that just makes you feel all warm and fuzzy. Just let it do its thing; no peeking too often, you'll lose heat!
04 - Once the cooking time is up, your chicken should be super tender and fall-apart soft. Carefully remove the chicken breasts from the slow cooker (a slotted spoon works wonders here). Place them on a cutting board and use two forks to shred them into bite-sized pieces. If they're tough, they need more time, but honestly, in a slow cooker, that's rare. I sometimes get a little messy here, chicken juice everywhere, but it's all part of the home-cook charm, right? Return the shredded chicken back to the slow cooker for your Creamy Chicken Noodle Soup (Crockpot).
05 - Now for the noodles! This is the part I learned the hard way, remember? Add your dry egg noodles directly to the slow cooker. Give everything a good stir to make sure the noodles are submerged in the broth. Replace the lid and continue cooking on high for about 20-30 minutes, or until the noodles are tender. Keep an eye on them; nobody wants mushy noodles! They should be soft but still have a little bite. This step really brings the Creamy Chicken Noodle Soup (Crockpot) together, giving it that classic texture.
06 - Almost there! Once the noodles are perfectly cooked, stir in your milk. I always use whole milk for maximum creaminess, it just makes the broth so velvety and luxurious. Let it heat through for another 10-15 minutes, or until warmed. Taste and adjust seasonings—you might want a little more salt or pepper. Ladle this beautiful Creamy Chicken Noodle Soup (Crockpot) into bowls, garnish with a sprinkle of fresh parsley if you're feeling fancy, and get ready for some serious comfort. It's truly a labor of love, even if the Crockpot does most of the work!

# Notes:

01 - Don't add the noodles too early, they'll turn to mush. Learned that the hard way, oops!
02 - Leftovers are great, but the noodles can get soft. Store them separately if you can.
03 - Tried using veggie broth once, it was... fine. But chicken broth gives that classic flavor.
04 - A sprinkle of fresh dill at the end? Chef's kiss!

# Equipment Needed:

01 - Slow Cooker (Crockpot)
02 - Cutting Board
03 - Knife
04 - Measuring Cups and Spoons
05 - Slotted Spoon

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 35g
Protein: 30g

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