I was scrolling through Facebook and this recipe came up in my feed. I can’t really find a way to credit the person and there is no place to link the recipe to. Anyway, it was for Chicken & Noodles Crock-Pot.
Our family LOVES chicken and noodles but I’ve never had a tried and true recipe. I immediately read through the recipe.
2 can cream of chicken soup
2 can chicken broth (15oz each)
1 stick butter or margarine
1 lb chicken breasts (fresh or frozen)
1 package frozen egg noodles (24 oz) I used Reames
Instructions:
In the crockpot put the chicken on the bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
Take the chicken out and shred. Put back in crockpot. Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)
It looked like a winner but, it almost looked too easy. If it was this easy, I was sure people would make this all of the time…yet I had never seen this recipe before.
But..this was a crockpot recipe. I’ll be honest, I’m not much of a crockpot gal ever since the Instant Pot came along. So I re-read the recipe. Could I convert this to an Instant Pot recipe?? I was pretty sure I could…
and I did. It was WONDERFUL. Of course, I forgot to take pictures of it. I made a pot full and 30 minutes later, it was GONE. The family loved it that much. It really does make a big batch.
I made baking powder biscuits to go with it and we ate ours over biscuits.
As I was sitting there eating mine and really, really enjoying it, I thought dang, this is good. I wonder if I could convert the recipe to beef and noodles. So, believe it or not, the next night I did.
Here how I did it. I put 30 ounces of broth into the Instant Pot. I put a beef roast in there too. Round steak would work great too.
I also put in one stick of butter.  My roast was frozen so I pushed the meat setting and put it on 55 minutes. If my roast would have been thawed I would have put it on 45 minutes.
I released the pressure, took the roast out, and shredded it.  Then I added the meat back into the pot. I added the 2 cans of soup only this time, I made it be cream of mushroom. Then I added the pack of these noodles. They are awesome and can be found in the freezer section at the grocery store.
I pulled a few spices and added some of each of these…
Minced Garlic
Pepper
one cup of chopped celery
on chopped medium onion
Worcestershire Sauce
I put the Instant Pot on manual for 2  minutes. It came out like this…
It was fabulous! This time I was lazy and didn’t make biscuits. We had it over French bread instead. It was so good.
If it’s too “soup-like” for you..no big deal. Thicken it with cornstarch mixed with water until you get your consistency.
So…this is going to be the new Kramer house recipe for either chicken or beef with noodles. I will also be making it much more often.
We had six adults here for supper and four kids. We all ate very heartily and there was enough.
UPDATE:
A reader asked how I did the chicken version in the Instant Pot.
Put Chicken Broth in vs the beef broth
Cook chicken at 35 minutes instead
Use cream of chicken
Use the same of everything else the same except the Worchester Sauce.
Basically follow the original crock pot recipe for ingredients only use the beef recipe for directions.
**This has become a go-to recipe when my adult kids come home with the grandkids. It makes a big pot and the kids like it because they all seem to like noodles**
I just got an Instant pot for Christmas, so I’m new to this. Please tell me how you did the chicken version converted from crockpot to instant pot.
Thank you!
I found this recipe a couple years ago online and it is so good! I make it quite often. I will try in the instant pot next. How big was your roast for beef and noodles?
I remember my mom’s mother making homemade noodles for chicken and noodles. We had it over mashed potatoes. Those pictures reminded of those dishes. I don’t have a Instant Pot but do have a slow cooker. I’ll have to try it next time I’m in the mood for chicken and noodles. Thanks for sharing.
For beef dishes, try Golden Mushroom soup (Campbell’s) instead of Cream of Mushroom. It takes beef to a whole new level!
How did you do the chicken version in the Instant Pot?
I see we all have the same questions. Here are mine (most of which are repeated above)…
1. Did you cook the chicken alone in the broth then add the cream soup and noodles and cook more? If so, how long for the chicken?
2. How large was your roast? I typically cook a 2-1/2 pound roast in my IP for 85 minutes.
That looks scrumptious!!
Joan-
The chicken question is hard to answer as so much depends on the chicken you are using. If it’s chicken breasts only I would do 22 minutes. If they are frozen closer to 35. If you are using a whole chicken, closer to 60 minutes, if chicken pieces closer to 37. It’s kind of hard.
For a roast, I’m guessing 2 1/2 pounds. Our meat all comes directly from the locker from cattle raised on the farm where Kramer works. The locker just cuts the roasts and I honestly have never weighed one. I simply cook whatever size I have, if it looks like too much meat, I set some aside for sandwiches.
I add cream of celery and a tablespoon Of better than broth chicken to mine and people rage about it.
Sounds great. I’m glad we don’t have smell aphones. Just the pictures have me drooling. Mom used to make noodles oh so delicious. Stove top or oven Wis great too. I don’t have an instant pot. And slow cookers drive me nuts. I had one. They aren’t for me. I made chicken and dumplings that were a success..
Never seen frozen egg noodles. Next time try this with noodles in the bag that need to be cooked. Would love to see how that turns out. You could also sub rice. And add carrots and onions.
Found the chicken and noodles recipe maybe two years ago…husband loves it. Make it a couple times a year, always enough that we have leftover for a couple of nights.
I love your receipes…..I’ve had an instant pot for a year and only looked at it….I will try the beef and noodles since it is “spelled out” for me! Used to use a pressure cooker a lot and I need to get with it. I want to mention that I really like your blog and the way it plays. My old computer used to shut down with so many ads (I know bloggers need them) but now all is good. Hope your health improves even more.
I love that chicken and noodles stuff! Piccadilly cafeteria’s is where i originally had it. Had to google around to find a recipe for me to make it at home. I found a similar one to yours but it has veggies in it too. I cheated and used already cooked chicken I had in the freezer. I also used regular egg noodles. I used what I had on hand. I made it in a pot on the stove. All I really had to cook was the pasta and the frozen veggies which I cooked with the pasta. Here is the recipe I used that calls for it to be made in a crock pot: https://www.spendwithpennies.com/chicken-and-noodles/
Thanks for these recipes! They sound wonderful, will add them to my Instant Post recipe file and try them! I Just made your Brownie Fruit Pizza and it was a HUGE hit with the family!!! Thanks again! HUGS… and stitches
If I’m using precooked chicken, do I just skip the first part?
I would skip the first part.
I made this tonight, with beef. It was delicious!
I just don’t get the butter addition to the recipe. I made it today only using half the butter called for and am skimming off the pooled butter at the top because it’s an unpleasant mouth feel when I take a bite. It seems so unnecessary to the flavor.
I’m so glad you could adjust the recipe to meet you taste.
I found this recipe using the chicken on the Recipes that Crock website. She has lots of recipes for both the crockpot and the instant pot. Those frozen noodles really make the dish.
I made the chicken and noodles recipe for the slow cooker. My husband loved it as did I. So easy!
I used frozen split chicken breasts.
Great recipe