Ohhh, Cassie’s Crock Pot Chicken and Noodles 🥣💛 — that ultra-cozy, Midwest-style comfort food everyone passes around on recipe cards. Here’s the classic version people usually mean when they ask for “Cassie’s.”
Cassie’s Crock Pot Chicken and Noodles
Ingredients
- 2–3 lbs boneless, skinless chicken breasts
- 1 tbsp butter
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 can (10.5 oz / 300 g) cream of celery soup
- 1 packet chicken gravy mix
- 6 cups chicken broth
- 1 tsp poultry seasoning
- ½ tsp black pepper
- 12 oz Reames frozen egg noodles (or homestyle egg noodles)
Instructions
- Layer chicken
Place chicken breasts in the bottom of the crock pot. - Add base ingredients
Add butter, soups, gravy mix, broth, poultry seasoning, and pepper.
Stir gently. - Cook
- LOW: 6–7 hours
- HIGH: 3–4 hours
Chicken should shred easily.
- Shred chicken
Remove chicken, shred, return to crock pot. - Add noodles
Stir in frozen noodles.
Cook on HIGH for 30–45 minutes, stirring occasionally, until noodles are tender. - Adjust thickness
If too thick, add a little broth or milk.
Taste and adjust seasoning.
Why this recipe is so loved
- Thick, creamy, almost gravy-like
- Minimal prep
- Feels like homemade chicken pot pie filling without the crust
Important tips
- Use frozen homestyle noodles if possible — they hold up best
- Don’t add noodles too early
- Stir once or twice so noodles don’t clump
Optional add-ins (still very “Cassie-approved”)
- Frozen peas or carrots (add with noodles)
- Splash of heavy cream at the end
- Extra butter (because… yes)
If you want, I can also give you:
- 🍲 No-canned-soup version
- 🌿 Herby homemade version
- 🥛 Extra creamy Amish-style
- 🥶 Freezer-friendly instructions
Just say the word 😌
