By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
353 cal · 480 min
Easy Crock Pot Chicken and Noodles
Recipe GLPR76d4730159135e
A comforting slow-cooker classic featuring tender shredded chicken simmered with creamy soup and aromatic broth, finished with tender egg noodles for a hearty, satisfying meal perfect for busy days.
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Ingredients
1/2 cup sliced butter
3 (14 oz) cans chicken broth
2 (10 3/4 oz) cans cream of chicken soup
Poultry seasoning to taste
3 boneless, skinless chicken breasts
12 oz package wide egg noodles, uncooked
Directions
Add butter, chicken broth, cream of chicken soup, poultry seasoning, and chicken breasts to your slow cooker. Stir to combine, ensuring the chicken is nestled in the liquid.
Cover and cook on low for 8 hours, or on high for 4 hours, until the chicken breasts are very tender and can be easily shredded with a fork (internal temperature should reach 165°F).
Remove the cooked chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks.
Return the shredded chicken to the slow cooker and add the uncooked egg noodles. Stir well to distribute the noodles evenly throughout the mixture.
Cover and cook on low for 45 minutes, stirring occasionally, until the noodles are tender and have absorbed the flavors of the broth and soup.
Taste and adjust seasoning with additional poultry seasoning if desired. Serve hot and enjoy.
Comments
Every ingredient is a staple at any Charlotte grocery chain—butter, canned soup, broth, egg noodles, poultry seasoning, and chicken breast are universally available at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. Cost per serving runs around $1.50–$2.00 with chicken and canned soup as the only real expenses. The stated 480 minutes (8 hours) accurately reflects slow-cooker time, though actual hands-on prep is maybe 10 minutes. It's a genuinely family-friendly weeknight dish that requires no attention once assembled, and it reheats well the next day in a microwave or on the stovetop. The only real limitation is that it's conventional comfort food with no special North Carolina relevance, and the cream soup base is more Midwestern than Southern.
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