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Slow Cooker Chicken Noodle Soup (crockpot freezer version)


  • 6-8 med boneless skinless chicken breast tenders (or 2-3 boneless skinless chicken breasts)
  • 1 small onion, diced
  • 3 med carrots, sliced
  • 2 celery ribs sliced
  • 1/2 tsp thyme
  • 1/2 tsp celery seed
  • 1/2 tsp poultry seasoning
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 Tbsp cornstarch
  • 32 oz carton of chicken broth or stock (add on day of cooking)
  • 1 24-oz pkg Reams frozen homestyle egg noodles (add on day of cooking)


  • Add all ingredients EXCEPT egg noodles and chicken broth to a gallon size freezer bag.  Freeze until ready to cook.
  • Thaw in refrigerator overnight. 
  • Add to slow cooker with broth on low for approximately 6-8 hours.  *Cook times will vary greatly depending on slow cooker.
  • Remove chicken tenders and shred/chunk with two forks once cooked through.  Add back to crockpot.
  • Add frozen egg noodles the last 15-20 minutes; serve once noodles are cooked through.