Slow Cooker Creamy Chicken Noodle Soup – Cozy Chicken Crockpot Recipes for Comfort

Ever stared at your slow cooker and wondered, “What’s the easiest way to get dinner on the table?” If you love **Chicken Crockpot Recipes** (and let’s be real, who doesn’t?), this **Slow Cooker Creamy Chicken Noodle Soup** will become your weeknight hero. I’ve tried endless **Crockpot Recipes For Dinner** over the years—IMO, nothing beats a bowl of warm, creamy soup on a chilly evening. This recipe nails that chickeny goodness, so you can ditch the drive-thru and still feel like you’re indulging. FYI, it’s a classic **Dump And Go Crockpot Dinner**, perfect for busy folks or anyone who wants to channel their inner kitchen wizard without breaking a sweat. 🙂

Ingredients

• 2 pounds boneless, skinless chicken breasts (fresh or frozen)
• 4 cups low-sodium chicken broth
• 2 cups water
• 3 medium carrots, sliced
• 2 stalks celery, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 8 ounces egg noodles
• 1 cup heavy cream or half-and-half
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Place the chicken breasts at the bottom of your slow cooker. No need to thaw if you’re in a rush—this recipe works with frozen too.
2. Add the carrots, celery, onion, garlic, thyme, and rosemary on top. This layering trick keeps veggies crisp and flavorful.
3. Pour in the chicken broth and water. Stir gently to distribute the seasonings.
4. Cover and cook on LOW for 4–6 hours, or HIGH for 2–3 hours. I usually pick LOW and let it work its magic while I handle errands.
5. About 30 minutes before serving, remove the chicken and shred it with two forks. Return shredded chicken to the soup.
6. In a small bowl, whisk together the heavy cream and flour until smooth. Stir in the butter and then add this mixture to the crockpot.
7. Add the egg noodles directly into the soup. Stir gently to avoid breaking them.
8. Cover again and cook on HIGH for 20–25 minutes, until noodles are tender and soup is creamy. Season with salt and pepper.

Pro tip: Check the chicken’s internal temperature—it should reach 165°F. If you prefer your noodles firmer, pull them out a bit earlier. This flexible approach makes this recipe one of my top-rated Chicken Crockpot Meals.

Variations

Vegetarian Twist

Swap chicken for 2 cans of drained, rinsed white beans or chickpeas. Skip the shredding step and boost fiber. Add a handful of spinach at the end for color and nutrients.

Southwestern Flair

Stir in 1 can of diced green chiles, swap thyme for cumin and chili powder, and finish with a squeeze of lime and cilantro. Corn tortillas or tortilla strips on top = instant fiesta.

Light & Healthy Option

Use Greek yogurt instead of heavy cream and whole-wheat egg noodles. This version ranks high among my personal Healthy Chicken Recipes and Healthy Crockpot Meals.

Serving & Tips

Serving Suggestions

This soup shines with a sprinkle of fresh parsley and a dash of cracked pepper. Pair it with:

• Crusty French baguette
• Garlic breadsticks
• Simple green salad tossed in vinaigrette

Storage & Make-Ahead Tips

Got leftovers? I always make extra for lunch the next day.

• Refrigerate in airtight containers for up to 4 days.
• Freeze up to 3 months—thaw overnight and reheat on the stove.
• Don’t forget to store noodles and soup separately if you want to keep them perfectly al dente.

Seasonality & Cozy Vibes

This recipe screams comfort in fall and winter, but it’s lovely year-round. Ever noticed how a warm bowl just makes you feel at home? Serve with a favorite fleece blanket and a good movie for ultimate hygge.

Final Thoughts

I still remember the first time I threw this soup together on a frantic Monday—no chopping station, no fancy tools—just pure **Dump And Go Crockpot Dinners** magic. It turned out so creamy that even my picky eater asked for seconds.

Whether you call it Chicken Breast Crockpot soup or just your new go-to comfort meal, this recipe ticks all the boxes: easy, cozy, and endlessly adaptable. Who said slow cooking has to be boring?

So next time you’re debating between takeout and whipping up something homemade, I hope this creamy chicken noodle soup wins you over. Trust me, your future self (and your taste buds) will thank you.

FAQs

Can I use frozen chicken breasts without thawing?

Absolutely! This recipe works great with frozen chicken breasts—just add an extra hour on LOW or 30 minutes on HIGH. Your slow cooker will safely bring them to temperature while the veggies soften.

How do I prevent the noodles from getting mushy?

For firmer noodles, stir them in during the last 15 minutes of cooking. You can also cook them separately and add just before serving. This tip saves your soup from turning into a noodle porridge.

Can I substitute heavy cream with milk or cheese?

You can swap heavy cream for whole milk mixed with a tablespoon of flour, or stir in ¼ cup of grated Parmesan at the end. Just keep the ratio similar to maintain that creamy texture.

What’s a good way to boost protein even more?

Stir in a can of drained white beans or chickpeas for extra plant-based protein. You can also add shredded rotisserie chicken in place of raw breasts for a quicker finish.

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