On chilly, rainy days out here in the country, this is the dish I reach for without even thinking. My grandma taught me this simple slow cooker chicken and noodles when I was a girl, and it’s still one of the coziest, most comforting suppers I know. It uses just four pantry-friendly ingredients to make a thick, savory gravy with tender, melt-in-your-mouth chicken and soft egg noodles. Everything simmers together low and slow in the crock, filling the house with that old-fashioned, homestyle aroma that makes you want to grab a bowl and a blanket.
Serve these creamy chicken and noodles in wide, shallow bowls so the gravy can pool around the noodles. A side of buttered peas or green beans, or even just a simple garden salad, adds a bit of color and freshness. Warm dinner rolls, biscuits, or thick slices of white bread are perfect for soaking up every bit of that savory gravy. If you like, finish each bowl with a crack of black pepper, but it truly doesn’t need much fussing—this is stick-to-your-ribs comfort meant to be enjoyed just as it is.
Slow Cooker 4-Ingredient Chicken and NoodlesServings: 6
Ingredients
2 pounds boneless skinless chicken breasts (or thighs)
2 (10.5-ounce) cans condensed cream of chicken soup
4 cups low-sodium chicken broth
12 ounces dry wide egg noodles
Directions
Place the raw chicken in the bottom of a 5- to 6-quart slow cooker, spreading the pieces in an even layer so they cook evenly.
In a bowl or large measuring cup, whisk together the condensed cream of chicken soup and chicken broth until mostly smooth. It doesn’t have to be perfect, just combined so the soup loosens into the broth.
Pour the soup and broth mixture over the chicken in the slow cooker, making sure the chicken is mostly submerged in liquid.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for about 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.
Once the chicken is tender, use two forks to shred it directly in the slow cooker into bite-size pieces. Stir the shredded chicken back into the creamy broth so it’s evenly distributed.
Add the dry egg noodles straight into the slow cooker, stirring them into the hot gravy so they are fully moistened and mostly covered by the liquid.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are soft and the mixture has thickened into a creamy, stew-like consistency. The noodles will soak up a good bit of the broth as they cook.
Once the noodles are tender and the sauce is thick and cozy, give everything a final stir, taste and adjust the seasoning only if needed, then ladle the hot chicken and noodles into bowls and serve right away while steaming and creamy.
Variations & Tips
If you prefer dark meat, use boneless skinless chicken thighs; they stay especially moist and shred beautifully. For a richer flavor, you can swap one can of cream of chicken soup for cream of mushroom, though that will technically add another distinct ingredient. If your family likes extra-saucy chicken and noodles, add up to 1 additional cup of broth; the noodles will still drink up plenty as they cook. To stretch the meal, stir in a cup of frozen peas or mixed vegetables during the last 10 minutes of cooking the noodles, just until heated through. If you need to keep it warm for latecomers, switch the slow cooker to WARM once the noodles are tender, and add a splash of broth or water if it gets thicker than you like. For a little old-fashioned touch without changing the basic four-ingredient base, you can finish each bowl with a small pat of butter on top to melt into the noodles right before serving.
