Fancy a cozy, fuss-free dinner? You’re in the right place! We’ve gathered 20 creamy chicken and noodles crockpot recipes that turn simple ingredients into soul-warming comfort food. Perfect for busy weeknights or lazy weekends, these slow-cooked delights promise minimal effort and maximum flavor. Dive in and discover your new go-to meal—your crockpot is about to become your kitchen’s best friend!
Creamy Garlic Parmesan Chicken and Noodles
Feast your eyes on this cozy masterpiece that’ll make your taste buds do a happy dance! Picture tender chicken and silky noodles swimming in a garlicky, cheesy sauce so dreamy you’ll want to hug your plate. It’s the ultimate comfort food that’s ridiculously easy to whip up—perfect for when you’re craving something indulgent without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Egg noodles – 8 oz
– Garlic – 4 cloves
– Butter – 3 tbsp
– Heavy cream – 1 cup
– Grated Parmesan cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, pat the chicken breasts dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken breasts to the skillet and cook for 6 minutes per side, or until golden brown and internal temperature reaches 165°F on a meat thermometer.
6. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into strips.
7. Drain the cooked noodles in a colander and set aside.
8. In the same skillet over medium heat, melt 3 tbsp butter and add minced garlic, cooking for 1 minute until fragrant but not browned.
9. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly for 3 minutes to thicken slightly.
10. Stir in ½ cup grated Parmesan cheese until melted and smooth, about 2 minutes.
11. Add the sliced chicken and cooked noodles to the skillet, tossing to coat evenly in the sauce.
12. Season with remaining ½ tsp salt and ¼ tsp black pepper, then remove from heat.
You’ll love the creamy, velvety sauce clinging to every noodle, with pops of garlic and savory Parmesan shining through. Serve it straight from the skillet for a rustic touch, or garnish with extra cheese and fresh parsley for a pop of color that’ll make it Instagram-worthy in seconds!
Slow Cooker Chicken Alfredo Noodles
Brace yourself for a meal that’s basically a hug in a bowl—this slow cooker chicken Alfredo noodles recipe is the ultimate cozy, hands-off dinner that’ll make your kitchen smell like an Italian grandma’s dream. With minimal effort and maximum creamy, cheesy payoff, it’s the lazy cook’s secret weapon for impressing anyone (or just treating yourself). Seriously, set it and forget it while you binge-watch your favorite show—dinner will be ready when you are.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Boneless, skinless chicken breasts – 2 lbs
– Fettuccine noodles – 12 oz
– Heavy cream – 1 cup
– Unsalted butter – ½ cup
– Grated Parmesan cheese – 1 cup
– Garlic cloves – 4, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place the chicken breasts in the slow cooker.
2. Add the minced garlic, salt, and black pepper to the slow cooker, spreading them evenly over the chicken.
3. Pour the heavy cream and unsalted butter into the slow cooker, ensuring the chicken is mostly submerged.
4. Cover the slow cooker and cook on low heat for 3 hours and 30 minutes, until the chicken is tender and easily shreds with a fork. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
5. Remove the chicken from the slow cooker and shred it completely using two forks.
6. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
7. Add the grated Parmesan cheese to the slow cooker and stir until fully melted and incorporated, about 2 minutes. Tip: Use freshly grated Parmesan for a smoother, creamier sauce without clumping.
8. Break the fettuccine noodles in half and add them to the slow cooker, submerging them in the sauce.
9. Cover the slow cooker and cook on low heat for an additional 30 minutes, until the noodles are al dente, stirring once halfway through to prevent sticking. Tip: Check noodle doneness by tasting one—they should be tender but still have a slight bite.
10. Turn off the slow cooker and let the dish sit for 5 minutes to thicken slightly.
Absolutely dreamy in its texture, this dish boasts silky-smooth noodles coated in a rich, garlicky Alfredo sauce with tender shreds of chicken that melt in your mouth. For a fun twist, serve it in bread bowls or top with extra Parmesan and a sprinkle of fresh parsley—it’s comfort food that feels fancy without the fuss.
Herbed Chicken and Noodles Stew
Venture into the cozy chaos of your kitchen, because this herbed chicken and noodles stew is about to become your new winter BFF—it’s the hug-in-a-bowl you didn’t know you needed, but your taste buds definitely do.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Onion – 1 large, diced
– Garlic – 4 cloves, minced
– Chicken broth – 4 cups
– Dried thyme – 1 tsp
– Dried rosemary – ½ tsp
– Egg noodles – 8 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs and cook until browned on both sides, 5–6 minutes per side, then remove and set aside.
4. In the same pot, add the diced onion and cook until softened, about 5 minutes, scraping up any browned bits from the chicken.
5. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in the chicken broth, stirring to combine, then add the dried thyme and dried rosemary.
7. Return the chicken thighs to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
8. Remove the chicken thighs, shred the meat with two forks, and discard the bones.
9. Tip: Return the shredded chicken to the pot for maximum flavor infusion.
10. Increase heat to medium, add the egg noodles, salt, and black pepper, and cook uncovered for 8–10 minutes until noodles are tender, stirring occasionally.
11. Tip: Avoid overcooking the noodles; they should be al dente to hold up in the stew.
12. Taste and adjust seasoning if needed, then remove from heat.
13. Tip: Let the stew rest for 5 minutes off the heat to allow flavors to meld before serving.
Just imagine that first spoonful: tender chicken mingling with silky noodles in a broth that’s herbaceous and deeply savory. Serve it with a crusty bread for dipping, or get fancy by topping with a sprinkle of fresh parsley—it’s comfort food that’s both hearty and hilariously easy to devour.
Cheesy Broccoli Chicken and Noodles
C’mon, let’s be real—some days, you just need a big, cozy bowl of cheesy, chickeny, broccoli-studded goodness that doesn’t require a culinary degree or a trip to the grocery store. This one-pan wonder is here to rescue your weeknight with minimal fuss and maximum flavor, because who has time for complicated when comfort is calling?
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast – 1 lb
– Broccoli florets – 3 cups
– Egg noodles – 8 oz
– Chicken broth – 2 cups
– Heavy cream – 1 cup
– Cheddar cheese – 1½ cups, shredded
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Dice the chicken breast into 1-inch cubes.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until no pink remains and the edges are lightly browned.
4. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn, or it’ll turn bitter!
5. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle boil.
6. Add the egg noodles and broccoli florets, stirring to submerge them in the liquid.
7. Reduce the heat to medium-low, cover the skillet, and simmer for 10 minutes, stirring halfway through to prevent sticking.
8. Uncover and cook for 3 more minutes until the noodles are tender and the broccoli is bright green—test a noodle by biting into it; it should be al dente, not mushy.
9. Remove the skillet from the heat and stir in the shredded cheddar cheese until fully melted and creamy.
10. Season with salt and black pepper, mixing thoroughly to distribute the flavors evenly.
11. Let the dish rest for 2 minutes off the heat to thicken slightly before serving.
Voilà! You’ve got a creamy, dreamy bowl where tender chicken and broccoli mingle with cheesy noodles in every forkful. Serve it straight from the skillet for that rustic, family-style vibe, or top with extra cheese and a sprinkle of red pepper flakes for a spicy kick.
Spicy Buffalo Chicken and Noodles
Yikes, your taste buds are about to get a spicy, saucy hug! This Spicy Buffalo Chicken and Noodles is the chaotic weeknight hero you didn’t know you needed, turning pantry staples into a flavor-packed frenzy that’ll have you licking the bowl (we won’t judge).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Spaghetti – 8 oz
– Unsalted butter – ¼ cup
– Frank’s RedHot Original Cayenne Pepper Sauce – ½ cup
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Blue cheese crumbles – ½ cup
– Green onions – 2, sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, cut the chicken breasts into 1-inch cubes.
4. Heat a large skillet over medium-high heat and add the chicken cubes in a single layer.
5. Cook the chicken for 6–8 minutes, turning occasionally, until it is no longer pink inside and reaches an internal temperature of 165°F.
6. Drain the cooked spaghetti in a colander and set it aside.
7. Reduce the skillet heat to low and add the unsalted butter to the cooked chicken, letting it melt completely.
8. Stir in the Frank’s RedHot Original Cayenne Pepper Sauce and garlic powder until the chicken is evenly coated.
9. Add the drained spaghetti to the skillet and toss everything together for 1–2 minutes until the noodles are well-coated and heated through.
10. Season the mixture with salt and black pepper, then remove the skillet from the heat.
11. Divide the spicy buffalo chicken and noodles among four bowls.
12. Top each serving with blue cheese crumbles and sliced green onions.
Oh, the glorious mess of tender chicken clinging to slick noodles in that fiery, buttery sauce! The blue cheese melts into creamy pockets that tame the heat, while the green onions add a fresh crunch. Serve it straight from the skillet for maximum drama, or pack the leftovers cold for a lunch that’ll wake up your coworkers.
Lemon Herb Chicken and Noodles
Tired of the same old chicken dinner that makes your taste buds yawn louder than a Monday morning meeting? Let’s shake things up with a zesty, herby, noodle-tastic creation that’s about to become your new weeknight hero. This Lemon Herb Chicken and Noodles is the culinary equivalent of a confidence boost—bright, satisfying, and guaranteed to banish blandness with every forkful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1.5 lbs
– Olive oil – 2 tbsp
– Lemon – 1
– Dried oregano – 1 tsp
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Chicken broth – 2 cups
– Egg noodles – 8 oz
– Fresh parsley – ¼ cup, chopped
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a good sear.
2. In a small bowl, zest the entire lemon, then juice it, setting both aside separately.
3. Season the chicken evenly on both sides with salt, black pepper, dried oregano, and dried thyme.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the chicken to the skillet and cook undisturbed for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F.
6. Transfer the cooked chicken to a plate and cover loosely with foil to rest.
7. Tip: Don’t wash the skillet—those browned bits are flavor gold!
8. In the same skillet, pour in the chicken broth and lemon juice, scraping up any browned bits with a wooden spoon.
9. Bring the liquid to a boil over high heat, then add the egg noodles.
10. Reduce the heat to medium and simmer the noodles for 8-10 minutes, stirring occasionally, until al dente and most liquid is absorbed.
11. Tip: Test a noodle at 8 minutes—it should be tender but still have a slight bite.
12. While the noodles cook, slice the rested chicken into ½-inch thick strips.
13. Once the noodles are done, remove the skillet from heat and stir in the lemon zest and chopped fresh parsley.
14. Tip: Adding the zest off-heat preserves its bright, aromatic oils.
15. Gently fold the sliced chicken back into the skillet with the noodles until everything is warmly combined.
16. Plate the dish immediately for the best texture and flavor.
Perfection! You’ve got tender, juicy chicken mingling with silky noodles in a vibrant, herby lemon broth that clings to every bite. Serve it straight from the skillet for a cozy family meal, or fancy it up with a sprinkle of extra parsley and a lemon wedge on the side—it’s versatile enough for a casual Tuesday or a last-minute dinner party save.
Thai Peanut Chicken and Noodles
Unbelievably, you’re about to conquer takeout cravings with this ridiculously easy Thai Peanut Chicken and Noodles—because who needs delivery when you can whip up this flavor bomb in your own kitchen? Let’s get saucy and skip the soggy container drama!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Rice noodles – 8 oz
– Creamy peanut butter – ½ cup
– Soy sauce – ¼ cup
– Lime juice – 2 tbsp
– Brown sugar – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1 tbsp
– Vegetable oil – 2 tbsp
– Water – ½ cup
– Green onions – ¼ cup
– Crushed peanuts – ¼ cup
Instructions
1. Slice 1 lb of chicken breast into thin strips.
2. Mince 3 cloves of garlic and grate 1 tbsp of ginger.
3. In a medium bowl, whisk together ½ cup creamy peanut butter, ¼ cup soy sauce, 2 tbsp lime juice, 2 tbsp brown sugar, minced garlic, grated ginger, and ½ cup water until smooth. (Tip: If the sauce is too thick, add a splash more water to reach a pourable consistency.)
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken strips to the skillet and cook for 6–8 minutes, stirring occasionally, until no pink remains and the edges are lightly browned.
6. Pour the peanut sauce over the cooked chicken in the skillet, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken evenly.
7. While the sauce simmers, cook 8 oz rice noodles according to package directions, usually by soaking in hot water for 8–10 minutes until tender, then drain thoroughly. (Tip: Rinse the noodles under cold water after draining to prevent sticking.)
8. Add the drained noodles to the skillet with the chicken and sauce, tossing gently to combine and heat through for 2–3 minutes.
9. Remove from heat and garnish with ¼ cup sliced green onions and ¼ cup crushed peanuts. (Tip: For extra crunch, toast the peanuts in a dry pan for 2–3 minutes before crushing.)
Now, that’s a noodle bowl that’ll make your taste buds do a happy dance—creamy, nutty, and packed with zesty lime and savory soy goodness. Serve it up in big bowls, maybe with extra lime wedges for squeezing, and watch it disappear faster than you can say “pad Thai who?”
Slow Cooker Chicken Teriyaki Noodles
Hear that? It’s your slow cooker calling, begging to be the hero of your weeknight dinner saga. This Slow Cooker Chicken Teriyaki Noodles recipe is your golden ticket to a flavorful, hands-off meal that practically cooks itself while you tackle your to-do list (or, let’s be real, your watchlist).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Low-sodium soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Minced garlic – 2 tsp
– Grated fresh ginger – 1 tsp
– Cornstarch – 2 tbsp
– Water – 2 tbsp
– Udon noodles – 8 oz
– Sesame seeds – 1 tbsp
– Sliced green onions – ¼ cup
Instructions
1. Place the 1.5 lbs of boneless, skinless chicken thighs into the bowl of your slow cooker.
2. In a separate small bowl, whisk together the ½ cup of low-sodium soy sauce, ¼ cup of brown sugar, 2 tbsp of rice vinegar, 2 tsp of minced garlic, and 1 tsp of grated fresh ginger until the sugar is fully dissolved.
3. Pour the mixed sauce evenly over the chicken thighs in the slow cooker.
4. Cover the slow cooker with its lid and set it to cook on LOW heat for 4 hours. (Tip: Resist the urge to peek—keeping the lid on ensures even cooking and prevents heat loss.)
5. After 4 hours, carefully remove the cooked chicken thighs from the slow cooker and place them on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces.
6. In a small bowl, create a slurry by whisking the 2 tbsp of cornstarch with the 2 tbsp of water until completely smooth and free of lumps.
7. Return the shredded chicken to the sauce in the slow cooker. Stir in the cornstarch slurry until fully incorporated.
8. Cover the slow cooker again and set it to cook on HIGH heat for 15 minutes to allow the sauce to thicken. (Tip: The sauce is ready when it coats the back of a spoon without dripping immediately.)
9. While the sauce thickens, cook the 8 oz of udon noodles according to the package directions, then drain them thoroughly.
10. Add the drained udon noodles to the slow cooker with the thickened chicken and sauce. Gently toss everything together until the noodles are evenly coated.
11. Turn off the slow cooker. Garnish the dish with the 1 tbsp of sesame seeds and ¼ cup of sliced green onions before serving. (Tip: For extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant.)
Oh, the glorious payoff! You’re rewarded with tender, saucy chicken clinging to chewy udon noodles in a perfectly balanced sweet-savory glaze. Serve it straight from the pot for a cozy family meal, or pack it into containers for lunches that’ll make your coworkers jealous.
Bacon Ranch Chicken and Noodles
Ever had one of those days where you stare into your fridge, hoping it magically produces dinner? Enter this creamy, dreamy, bacon-studded delight that’s basically a hug in a bowl—no culinary wizardry required.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breasts – 1 lb
– Bacon – 6 slices
– Egg noodles – 8 oz
– Ranch seasoning mix – 1 packet (1 oz)
– Chicken broth – 2 cups
– Cream cheese – 4 oz
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh parsley – 2 tbsp (chopped)
Instructions
1. Dice 1 lb of chicken breasts into 1-inch cubes. Tip: For easier cutting, partially freeze the chicken for 15 minutes first.
2. Cook 6 slices of bacon in a large skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate, reserving 1 tbsp of bacon grease in the skillet.
3. Add the diced chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until no pink remains and the internal temperature reaches 165°F.
4. Sprinkle 1 packet of ranch seasoning mix, 1 tsp of garlic powder, ½ tsp of salt, and ¼ tsp of black pepper over the chicken, stirring to coat evenly.
5. Pour in 2 cups of chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits from the bottom of the skillet.
6. Reduce heat to medium-low and add 4 oz of cream cheese, stirring constantly for 3–4 minutes until fully melted and the sauce is smooth. Tip: Cut the cream cheese into small cubes to help it melt faster without clumping.
7. Stir in 8 oz of egg noodles, ensuring they’re submerged in the sauce, cover the skillet, and simmer for 10–12 minutes, stirring halfway, until the noodles are tender. Tip: Avoid overcooking the noodles—they should be al dente, as they’ll soften further off the heat.
8. Crumble the cooked bacon and stir it into the skillet along with 2 tbsp of chopped fresh parsley.
9. Remove from heat and let sit for 5 minutes to allow the sauce to thicken slightly.
Hearty and indulgent, this dish boasts a velvety sauce clinging to tender noodles, with smoky bacon bits adding a salty crunch in every bite. Serve it straight from the skillet for a cozy family dinner, or jazz it up by topping with extra parsley and a sprinkle of shredded cheddar for a fun twist.
Chicken and Noodles with Mushroom Gravy
Tired of the same old dinner routine? Let’s shake things up with a cozy, soul-warming dish that’s like a hug in a bowl—perfect for those chilly evenings when you crave something hearty without the fuss. This chicken and noodles with mushroom gravy is your ticket to comfort food bliss, ready in a flash and guaranteed to earn you chef-of-the-household bragging rights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Egg noodles – 8 oz
– Button mushrooms – 8 oz
– Chicken broth – 2 cups
– All-purpose flour – ¼ cup
– Unsalted butter – 2 tbsp
– Olive oil – 1 tbsp
– Garlic – 2 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 1 tsp
Instructions
1. Cut the chicken breasts into 1-inch cubes and season with ½ tsp salt and ¼ tsp black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until browned on all sides and cooked through (internal temperature 165°F).
4. Remove the chicken from the skillet and set aside on a plate. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
5. In the same skillet, melt the butter over medium heat, then add the sliced mushrooms and minced garlic.
6. Cook the mushrooms and garlic for 5 minutes, stirring frequently, until the mushrooms are soft and lightly browned.
7. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to form a roux. Tip: Keep stirring to prevent lumps and ensure a smooth gravy.
8. Gradually pour in the chicken broth while whisking continuously to combine with the roux.
9. Bring the mixture to a simmer and cook for 3–5 minutes, stirring often, until the gravy thickens to a creamy consistency.
10. Stir in the fresh thyme, remaining ½ tsp salt, and ¼ tsp black pepper.
11. Return the cooked chicken to the skillet and simmer for 2 minutes to heat through and blend flavors.
12. While the gravy simmers, cook the egg noodles in a pot of boiling salted water according to package directions, usually 6–8 minutes, until al dente. Tip: Drain the noodles well to avoid watery gravy.
13. Serve the chicken and mushroom gravy over the cooked noodles.
Kick back and savor that rich, savory mushroom gravy clinging to tender chicken and hearty noodles—it’s a texture dream with earthy, umami notes that’ll have everyone asking for seconds. For a fun twist, try serving it in individual bowls topped with a sprinkle of crispy fried onions or alongside a simple green salad to balance the richness.
Curry Coconut Chicken and Noodles
Unwrap your taste buds from their boring routine—this Curry Coconut Chicken and Noodles is the saucy, slurpable hug your weeknight desperately needs. It’s like a tropical vacation and cozy comfort food had a deliciously messy baby, and you’re invited to the party.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast – 1 lb
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Red curry paste – 3 tbsp
– Full-fat coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Rice noodles – 8 oz
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
– Salt – 1 tsp
Instructions
1. Slice 1 lb of chicken breast into ½-inch strips.
2. Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken strips to the hot oil and cook for 5–7 minutes, stirring occasionally, until no longer pink and lightly browned.
4. Transfer the cooked chicken to a clean plate and set aside. (Tip: Letting the chicken rest here keeps it juicy instead of turning rubbery in the simmering sauce.)
5. In the same skillet, add the diced onion and cook for 4–5 minutes over medium heat until softened and translucent.
6. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
7. Stir in 3 tbsp of red curry paste and cook for 1 minute to bloom the spices.
8. Pour in the can of coconut milk and 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan.
9. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and let it bubble softly for 10 minutes to thicken slightly. (Tip: Don’t boil vigorously—a low simmer prevents the coconut milk from separating.)
10. While the sauce simmers, prepare the rice noodles according to package directions (usually soaking in hot water for 5–8 minutes until tender), then drain.
11. Return the cooked chicken to the skillet with the sauce.
12. Add the drained noodles, 1 tsp of salt, and the juice of 1 lime to the skillet.
13. Gently toss everything together over low heat for 2–3 minutes until the noodles are well-coated and heated through. (Tip: Use tongs for tossing to avoid breaking the delicate noodles.)
14. Remove from heat and stir in the chopped cilantro.
15. Creamy, tangy, and packed with cozy spice, this dish delivers slurpable noodles coated in a velvety coconut curry that clings perfectly. Serve it straight from the skillet for maximum drama, or top with extra lime wedges and a sprinkle of crushed peanuts for a crunchy contrast.
Slow Cooker Chicken Chow Mein
Venture beyond takeout tonight with a slow cooker marvel that’s basically a cozy hug in noodle form—perfect for when you want all the flavor of Chicken Chow Mein without the frantic wok-tossing. Seriously, your slow cooker does the heavy lifting while you binge your favorite show.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Soy sauce – ¼ cup
– Hoisin sauce – 3 tbsp
– Chicken broth – 1 cup
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Chow mein noodles – 8 oz
– Bell pepper – 1, sliced
– Carrot – 1, julienned
– Green onions – 3, chopped
– Sesame oil – 1 tbsp
Instructions
1. Place 1.5 lbs of boneless, skinless chicken thighs in the slow cooker insert.
2. In a small bowl, whisk together ¼ cup soy sauce, 3 tbsp hoisin sauce, 1 cup chicken broth, 3 minced garlic cloves, and 1 tbsp grated ginger until smooth.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring it’s evenly coated.
4. Cover and cook on LOW for 3.5 hours—no peeking, as lifting the lid releases heat and slows cooking!
5. After 3.5 hours, use two forks to shred the chicken directly in the slow cooker until it’s in bite-sized pieces.
6. Add 8 oz chow mein noodles, 1 sliced bell pepper, and 1 julienned carrot to the slow cooker, stirring gently to combine with the chicken and sauce.
7. Cover and cook on LOW for an additional 30 minutes, or until the noodles are tender and have absorbed most of the liquid.
8. Stir in 3 chopped green onions and 1 tbsp sesame oil just before serving for a fresh, aromatic finish.
9. Serve immediately while hot, garnished with extra green onions if desired.
Heavenly, right? The noodles soak up that savory-sweet sauce, becoming gloriously slurpable, while the chicken stays melt-in-your-mouth tender. For a fun twist, pile it into lettuce cups for a low-carb crunch or top with a fried egg for extra richness—either way, it’s a weeknight win that’ll have everyone asking for seconds!
Zesty Lime Chicken and Noodles
Oh, the holiday hustle has you dreaming of a dinner that’s both a flavor fiesta and a time-saver? Let’s ditch the stress and dive into a zesty, noodle-packed delight that’ll have your taste buds doing a happy dance in under 30 minutes flat—perfect for a festive yet fuss-free Christmas Eve feast!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Lime – 2
– Garlic – 3 cloves
– Olive oil – 2 tbsp
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Rice noodles – 8 oz
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Slice 1 lb of chicken breast into thin strips, about ¼-inch thick, for quick, even cooking.
2. Zest and juice 2 limes into a small bowl, then mince 3 cloves of garlic and add them to the lime mixture.
3. In a medium bowl, whisk together the lime zest, lime juice, minced garlic, ¼ cup soy sauce, and 2 tbsp brown sugar until the sugar dissolves completely.
4. Add the chicken strips to the marinade, tossing to coat evenly, and let it sit for 5 minutes at room temperature to absorb the flavors—no need to wait longer for a busy night!
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Remove the chicken from the marinade, reserving the liquid, and cook in the skillet for 5–7 minutes, flipping once, until golden brown and cooked through with an internal temperature of 165°F.
7. While the chicken cooks, bring a large pot of salted water to a boil and cook 8 oz of rice noodles according to package directions, usually 3–4 minutes, then drain and set aside.
8. Pour the reserved marinade into the skillet with the cooked chicken, bring to a simmer over medium heat, and cook for 2–3 minutes until slightly thickened and bubbling.
9. Add the drained noodles to the skillet, tossing with the chicken and sauce for 1–2 minutes until everything is well-coated and heated through.
10. Season with ½ tsp salt and ¼ tsp black pepper, stirring to combine, then remove from heat.
Mmm, this dish delivers a tangy-sweet punch with tender chicken and slurp-worthy noodles that cling to every drop of sauce. Serve it straight from the skillet for a cozy family meal, or top with extra lime wedges and a sprinkle of fresh herbs to brighten up your holiday table—it’s so good, you might just skip dessert!
Chicken and Noodles with Spinach and Artichokes
Sometimes you need a dinner that feels like a warm hug but doesn’t require a culinary PhD to make. This one-pan wonder of chicken and noodles, tangled with spinach and artichokes, is exactly that—a cozy, creamy, and utterly satisfying weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Boneless, skinless chicken breasts – 1 lb
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic powder – 1 tsp
- Chicken broth – 4 cups
- Wide egg noodles – 8 oz
- Cream cheese – 4 oz
- Parmesan cheese – ½ cup, grated
- Frozen chopped spinach – 10 oz, thawed and squeezed dry
- Marinated artichoke hearts – 14 oz can, drained and chopped
Instructions
- Pat the 1 lb of chicken breasts completely dry with paper towels. Tip: Dry chicken sears better, giving you those gorgeous golden bits in the pan.
- Cut the chicken into 1-inch cubes.
- Heat 2 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Add the chicken cubes to the hot oil in a single layer. Cook without moving for 5-6 minutes to achieve a deep golden-brown sear on one side.
- Flip the chicken pieces and cook for another 4-5 minutes until cooked through and no longer pink in the center.
- Season the cooked chicken with 1 tsp of salt, ½ tsp of black pepper, and 1 tsp of garlic powder. Stir to coat and transfer the chicken to a clean plate.
- Pour 4 cups of chicken broth into the same skillet, scraping up any browned bits from the bottom. Bring to a boil over high heat.
- Add 8 oz of wide egg noodles to the boiling broth. Reduce heat to maintain a simmer and cook for 8 minutes, stirring occasionally. Tip: The noodles will finish cooking in the sauce, so aim for al dente here.
- Reduce heat to low. Add 4 oz of cream cheese and ½ cup of grated Parmesan cheese to the skillet. Stir constantly for 2-3 minutes until the cheeses are fully melted and the sauce is smooth.
- Add the 10 oz of squeezed-dry spinach and the chopped artichoke hearts from the 14 oz can to the cheesy noodles. Stir until evenly distributed and warmed through, about 2 minutes.
- Return the cooked chicken and any accumulated juices to the skillet. Gently stir everything together until heated through, about 1-2 more minutes. Tip: For extra flavor, let it sit off the heat for 5 minutes before serving—the sauce will thicken beautifully.
Verdict? You get a luxuriously creamy sauce clinging to tender noodles, with pops of savory artichoke and earthy spinach in every bite. Serve it straight from the skillet with an extra sprinkle of Parmesan and a side of crusty bread for maximum comfort-food satisfaction.
Slow Cooker Chicken Pho Noodles
Hear that? It’s your slow cooker whispering sweet nothings about turning a cozy evening into a flavor-packed adventure with this ridiculously easy Chicken Pho. Forget the takeout menu—this hands-off wonder delivers all the aromatic, soul-soothing goodness of the Vietnamese classic without the fuss, because who has time to babysit a pot for hours?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Chicken broth – 6 cups
– Chicken breasts – 1 lb
– Rice noodles – 8 oz
– Fish sauce – 2 tbsp
– Ginger – 1 (2-inch) piece
– Star anise – 2 pods
– Cinnamon stick – 1
– Lime – 1
– Bean sprouts – 1 cup
– Fresh cilantro – ¼ cup
– Jalapeño – 1
Instructions
1. Place the chicken breasts, chicken broth, fish sauce, ginger (smashed with the side of a knife), star anise, and cinnamon stick into your slow cooker.
2. Cover and cook on HIGH for 4 hours, or until the chicken shreds easily with a fork. (Tip: Resist peeking—keeping the lid on ensures maximum flavor and heat retention.)
3. While the broth cooks, prepare the rice noodles according to package directions, usually by soaking in hot water for 8–10 minutes until tender, then drain and set aside.
4. Thinly slice the jalapeño, cut the lime into wedges, and roughly chop the fresh cilantro.
5. After 4 hours, use two forks to shred the chicken directly in the slow cooker. (Tip: Shredding it in the broth infuses every strand with that rich, spiced flavor.)
6. Remove and discard the ginger piece, star anise pods, and cinnamon stick from the broth.
7. Divide the cooked rice noodles among four large bowls.
8. Ladle the hot broth and shredded chicken over the noodles in each bowl.
9. Top each bowl with bean sprouts, sliced jalapeño, and chopped cilantro. (Tip: For extra freshness, add the herbs just before serving to keep them vibrant and crisp.)
10. Serve immediately with lime wedges on the side for squeezing over.
Kick back and savor the tender, slurp-worthy noodles swimming in that deeply aromatic, anise-kissed broth. The chicken stays miraculously juicy, while the crisp bean sprouts and zesty lime add a perfect fresh contrast. For a fun twist, set out extra toppings like hoisin sauce, sriracha, or extra herbs and let everyone build their ultimate bowl!
Honey Mustard Chicken and Noodles
Noodles, meet your new best friend: honey mustard chicken, a saucy, tangy, and sweet combo that’s basically a hug in a bowl. This one-pan wonder is so easy, you’ll be twirling those noodles with glee before you can say ‘dinner’s ready!’
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Egg noodles – 8 oz
– Olive oil – 2 tbsp
– Honey – ¼ cup
– Dijon mustard – 2 tbsp
– Chicken broth – 1 cup
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Cut the chicken breasts into 1-inch cubes.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the chicken cubes to the skillet and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside (tip: don’t overcrowd the pan for better browning).
4. While the chicken cooks, bring a large pot of salted water to a boil.
5. Add the egg noodles to the boiling water and cook for 8 minutes, or until al dente, then drain.
6. In a small bowl, whisk together the honey, Dijon mustard, chicken broth, garlic powder, salt, and black pepper until smooth.
7. Pour the honey mustard mixture into the skillet with the chicken, scraping up any browned bits from the bottom.
8. Reduce the heat to medium-low and simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened (tip: if it thickens too much, add a splash of broth).
9. Add the drained noodles to the skillet and toss gently to coat everything in the sauce, cooking for 2 more minutes to let the flavors meld (tip: taste and adjust seasoning now if needed).
10. Remove from heat and serve immediately.
Whip up this dish for a cozy night in, and you’ll love the tender chicken paired with silky noodles drenched in that sticky-sweet sauce. Try topping it with a sprinkle of fresh parsley or a squeeze of lemon for an extra zing—it’s comfort food that’s anything but boring!
Chicken and Noodles with Pesto Cream Sauce
Mmm, picture this: a cozy evening where your taste buds do a happy dance, and your kitchen smells like a fancy Italian restaurant without the fuss. This Chicken and Noodles with Pesto Cream Sauce is your ticket to a deliciously easy dinner that’s ready to impress even the pickiest eaters—or just your very hungry self!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Egg noodles – 8 oz
– Pesto – ½ cup
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. While the water heats, cut the chicken breast into 1-inch cubes and season evenly with ½ tsp salt and ¼ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken cubes to the skillet in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F).
5. Tip: Don’t overcrowd the skillet—cook in batches if needed to ensure a good sear.
6. Once the water is boiling, add the egg noodles and cook according to package instructions, usually 8–10 minutes, until al dente.
7. Drain the noodles and set aside.
8. Reduce the skillet heat to medium and pour in 1 cup heavy cream, stirring gently to combine with any pan drippings.
9. Add ½ cup pesto to the cream, whisking continuously until smooth and heated through, about 2–3 minutes.
10. Tip: For a richer sauce, let it simmer for an extra minute to thicken slightly.
11. Stir in ½ cup Parmesan cheese until melted and fully incorporated, about 1 minute.
12. Add the cooked chicken and drained noodles to the sauce, tossing gently to coat everything evenly.
13. Season with the remaining ½ tsp salt and ¼ tsp black pepper, adjusting as needed.
14. Tip: Taste a noodle before adding more salt—the Parmesan adds saltiness too!
15. Remove from heat and let sit for 2 minutes to allow flavors to meld.
Creamy, dreamy, and downright delightful, this dish boasts a velvety sauce that clings to every noodle, with tender chicken adding a savory punch. Serve it up in big bowls with a sprinkle of extra Parmesan or a side of garlic bread for dipping—because why not make it a feast?
Slow Cooker Chicken Ramen Noodles
Unbelievably, your slow cooker is about to become your new favorite ramen chef—no culinary degree required! This cozy, hands-off wonder transforms humble ingredients into a soul-warming bowl of chicken ramen noodles that’s so easy, you’ll wonder why you ever ordered takeout. Get ready for a flavor party where your slow cooker does all the heavy lifting while you take the credit.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- Chicken breasts – 1.5 lbs
- Chicken broth – 6 cups
- Soy sauce – ¼ cup
- Garlic – 4 cloves, minced
- Fresh ginger – 1 tbsp, grated
- Ramen noodles – 8 oz
- Soft-boiled eggs – 4
- Green onions – ½ cup, sliced
Instructions
- Place 1.5 lbs of chicken breasts into the slow cooker insert.
- Pour 6 cups of chicken broth and ¼ cup of soy sauce over the chicken.
- Add 4 minced garlic cloves and 1 tbsp of grated fresh ginger to the slow cooker. Tip: For maximum flavor, grate the ginger with a microplane to release its juices.
- Cover the slow cooker and cook on HIGH for 4 hours, or until the chicken shreds easily with a fork.
- Remove the chicken from the slow cooker and shred it completely using two forks.
- Return the shredded chicken to the broth in the slow cooker.
- Add 8 oz of ramen noodles to the slow cooker, submerging them in the broth. Tip: Break the noodles in half before adding to make serving easier.
- Cover and cook on HIGH for an additional 10–15 minutes, or until the noodles are tender but still slightly firm (al dente).
- While the noodles cook, prepare 4 soft-boiled eggs by boiling them for 6–7 minutes, then cooling in ice water and peeling. Tip: Use older eggs for easier peeling, and tap them gently all over before peeling under running water.
- Ladle the ramen into bowls, top each with a soft-boiled egg and a sprinkle of ½ cup sliced green onions.
Let’s be honest—this ramen is a textural dream with tender chicken, slurp-worthy noodles, and a rich, savory broth that hugs your soul. The soft-boiled egg adds a creamy contrast, while the green onions bring a fresh crunch. For a fun twist, serve it with extra toppings like chili oil or sesame seeds to let everyone customize their perfect bowl.
Chicken and Noodles with Sun-Dried Tomatoes
Zesty, zippy, and downright delicious—this Chicken and Noodles with Sun-Dried Tomatoes is the cozy weeknight hero you didn’t know you needed, turning pantry staples into a flavor-packed feast that’ll have everyone begging for seconds. It’s the kind of dish that says, “I’ve got my life together,” even if you’re just winging it in the kitchen. So grab your apron and let’s get cooking; your taste buds are in for a treat!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast – 1 lb
– Egg noodles – 8 oz
– Sun-dried tomatoes – ½ cup
– Garlic – 2 cloves
– Olive oil – 2 tbsp
– Chicken broth – 2 cups
– Heavy cream – ½ cup
– Parmesan cheese – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Cut the chicken breast into 1-inch cubes and season with ½ tsp salt and ¼ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165°F.
4. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add the remaining 1 tbsp olive oil and reduce heat to medium.
6. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant, being careful not to burn it.
7. Pour in the chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer over medium heat.
8. Chop the sun-dried tomatoes into small pieces and add them to the skillet, simmering for 5 minutes to soften and infuse the sauce.
9. Meanwhile, cook the egg noodles in a pot of boiling salted water according to package directions, usually 8–10 minutes, until al dente, then drain.
10. Return the cooked chicken to the skillet, stirring to coat in the sauce, and simmer for 2 more minutes to reheat.
11. Grate the Parmesan cheese and stir it into the sauce until melted and smooth, about 1 minute.
12. Season the sauce with the remaining ½ tsp salt and ¼ tsp black pepper, tasting and adjusting if needed.
13. Add the drained noodles to the skillet, tossing gently to combine everything evenly.
14. Serve immediately while hot, garnished with extra Parmesan if desired.
Mmm, the result is a creamy, tangy delight with tender chicken and chewy noodles that soak up every bit of that sun-dried tomato goodness—perfect for scooping straight from the pan or fancying up with a side of garlic bread. It’s comfort food with a zesty twist that’ll make your kitchen smell like a cozy Italian bistro, no reservations required!
Slow Cooker Chicken Lo Mein
Just when you thought your slow cooker was only good for soups and stews, it’s about to become your new favorite noodle hero. This Slow Cooker Chicken Lo Mein is the ultimate ‘set-it-and-forget-it’ dinner that’s so easy, you’ll feel like you’re cheating at weeknight cooking—but with flavor that’s totally legit.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Chicken breasts – 1 lb
– Lo mein noodles – 8 oz
– Soy sauce – ¼ cup
– Sesame oil – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Chicken broth – ½ cup
– Brown sugar – 2 tbsp
– Carrots – 1 cup, shredded
– Green onions – 3, sliced
Instructions
1. Place 1 lb of chicken breasts in the slow cooker.
2. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp sesame oil, 3 cloves minced garlic, 1 tbsp grated ginger, ½ cup chicken broth, and 2 tbsp brown sugar until combined.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring it’s evenly coated.
4. Cover and cook on LOW for 3 hours 30 minutes—this low-and-slow method keeps the chicken juicy and tender.
5. After 3 hours 30 minutes, shred the chicken directly in the slow cooker using two forks.
6. Add 1 cup shredded carrots and 8 oz lo mein noodles to the slow cooker, stirring to submerge the noodles in the liquid.
7. Cover and cook on HIGH for 30 minutes, or until the noodles are al dente—check at 25 minutes to avoid overcooking, as noodles can go from perfect to mushy fast.
8. Stir in sliced green onions just before serving for a fresh, crisp finish.
9. Serve immediately while hot. Tip: For extra crunch, top with a sprinkle of sesame seeds or a drizzle of sriracha if you like it spicy.
Here’s the magic: you get tender, savory chicken tangled with perfectly cooked noodles in a glossy, umami-rich sauce that clings to every bite. Try serving it straight from the slow cooker for a fun, communal meal, or pack leftovers cold for a next-day lunch that tastes even better as the flavors meld.
Summary
Perfect for busy weeknights, these 20 creamy chicken and noodle crockpot recipes offer easy, comforting meals your family will love. We hope you find a new favorite! Give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest to help other home cooks discover these delicious ideas. Happy slow cooking!
