Reames Chicken and Noodles Recipe Slow Cooker: Effortless Homestyle Comfort

Nothing beats the warmth of a slow-cooked, homestyle meal when comfort is what you crave. This dish brings together tender chicken and egg noodles in a creamy, savory broth that feels like a hug in a bowl.

I developed this method after years of watching my grandmother work her magic without recipes. The slow cooker does most of the work, letting the flavors meld together while you go about your day.

What you get is fall-apart chicken and perfectly cooked noodles in a rich, velvety sauce. It’s the kind of dish that fills your kitchen with an irresistible aroma and your heart with nostalgia.

Simple ingredients, minimal effort, and maximum satisfaction. This is comfort food at its best.

Ingredients for Reames Chicken and Noodles Recipe Slow Cooker

Pantry staples and a few fresh items make this comfort dish sing.

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The chicken is the star here. Boneless, skinless breasts keep it lean, but thighs add richness if you prefer (and honestly, they stay juicier in the slow cooker). Reames noodles are a must—find them in the frozen section at Walmart or most major grocers. Look for the 12 oz bag. I always grab an extra for next time since they cook up perfectly every single time.

No Reames? Any frozen egg noodles will work in a pinch. Swap cream of mushroom for the chicken soup if that’s what you’ve got. Half-and-half instead of milk makes it extra rich. Fresh thyme is better than dried at triple the amount. The butter can be swapped for olive oil if you’re avoiding dairy, but it won’t have that same homestyle taste.

This keeps 3-4 days in the fridge—if it lasts that long. Freezes beautifully for 2-3 months (just undercook the noodles slightly before freezing). Leftovers reheat like a dream (add a splash of broth to loosen the sauce).

Step-by-Step Instructions for Reames Chicken and Noodles Slow Cooker

This method delivers that cozy, homestyle flavor with almost no effort on your part.

Step 1: Sear the Chicken and Sauté Aromatics

Heat a large skillet over medium-high heat. Add the 1.5 lb boneless skinless chicken breasts and sear for 3-4 minutes per side until lightly golden brown. This step locks in juices and adds depth to the final dish.

Remove the chicken and set aside. In the same skillet, melt the 0.5 cup unsalted butter and add the finely diced yellow onion. Cook for 3-4 minutes until the onion softens and becomes translucent. Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant.

Step 2: Build the Slow Cooker Base

Place the seared boneless skinless chicken breasts in the slow cooker. Pour in the 4 cups chicken broth and add the 2 cans cream of chicken soup. Stir in the 1 tsp dried thyme, 1 tsp dried parsley, 1 tsp salt, and 0.5 tsp black pepper.

Add the sautéed onion and garlic mixture, including all the buttery residue from the skillet. This ensures every bite is packed with flavor. Cover and cook on low for 4-5 hours or high for 2-3 hours until the chicken is fork-tender.

Step 3: Shred the Chicken and Add Noodles

Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the broth and soup mixture.

Now, add the 12 oz Reames frozen egg noodles directly from the freezer—no need to thaw. Stir everything together, ensuring the noodles are submerged in the liquid. Cook on high for another 30-40 minutes until the noodles are tender.

Step 4: Finish with Creamy Goodness

Stir in the 0.5 cup whole milk to add a rich, creamy finish to the sauce. This step ties everything together and gives the dish its signature velvety texture.

Let it sit for 5-10 minutes to thicken slightly. Taste and adjust the seasoning with additional salt or black pepper if needed. The noodles should be perfectly tender, and the sauce should coat them beautifully.

Dietary Considerations for These Flavors

Gluten-Free Option

For a gluten-free version, swap the Reames egg noodles for gluten-free egg noodles—I’ve had great results with Jovial or Schar brands. Double-check that your cream of chicken soup is also gluten-free, as many brands use wheat as a thickener. 💡

Dairy-Free Adaptation

Replace the 0.5 cup whole milk with unsweetened almond milk or coconut milk for creaminess. Use dairy-free butter (like Earth Balance) for sautéing, and ensure your cream of chicken soup is dairy-free—Pacific Foods makes a great option.

Lower-Sodium Version

Use low-sodium chicken broth and low-sodium cream of chicken soup to cut back on salt. Skip the added 1 tsp salt in the recipe, and season to taste at the end with sea salt or a salt-free herb blend. I often add extra dried thyme or garlic powder for depth without the sodium.

Lighter Calorie Count

To reduce calories, use skinless chicken thighs instead of breasts—they stay juicier and have fewer calories than you might expect. Replace the 0.5 cup whole milk with 2% milk or unsweetened almond milk, and cut the butter in half. You’ll still get that creamy texture without the extra fat. 💪

Vegetable Boost

Add 1 cup diced carrots or celery when you sauté the onions for extra nutrients and fiber. You can also stir in 1 cup frozen peas at the end, just before serving. This keeps the dish hearty while sneaking in more veggies—my grandmother would approve.

Allergy-Friendly

For nut allergies, avoid almond milk and stick with oat milk or soy milk for dairy-free versions. If egg allergies are a concern, ensure your gluten-free noodles are also egg-free—Barilla makes a great egg-free, gluten-free option.

Frequently Asked Questions