creamy crockpot chicken and noodles—shredded chicken, carrots, peas and egg noodles cooked in a creamy chicken broth in the slow cooker

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Creamy Crockpot Chicken and Noodles: A Comforting Slow Cooker Delight

When it comes to cozy comfort food, few dishes match the warmth and simplicity of creamy chicken and noodles. This slow cooker version combines tender shredded chicken, sweet carrots, peas, and egg noodles, all simmered in a rich, creamy chicken broth that makes every bite feel like a hug. Perfect for busy weeknights or lazy weekends, this recipe delivers deep flavor with minimal effort. Here’s how to make it from start to finish.

Ingredients You’ll Need

2–3 boneless, skinless chicken breasts (or thighs for more flavor)
4 cups chicken broth (preferably low-sodium)
2 medium carrots, peeled and sliced
1 cup frozen peas
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
8 oz egg noodles
1 cup heavy cream (or half-and-half for a lighter version)
2 tbsp butter
2 tbsp all-purpose flour (optional, for extra creaminess)

Step-by-Step Method

1. Prepare the Base

Start by layering the slow cooker with the chopped onion, garlic, sliced carrots, and chicken breasts. Sprinkle in the thyme, parsley, salt, and pepper. Pour the chicken broth over everything, ensuring the chicken is mostly submerged.

2. Slow Cook the Chicken

Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be tender enough to shred easily with two forks.

3. Shred the Chicken

Once cooked, remove the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot.