Prepare the Crockpot: Spray your crockpot with nonstick cooking spray or use a slow cooker liner for easy cleanup.
Layer the Ingredients: Place the chicken breasts in the bottom of the crockpot. Pour in the cream of chicken soup and chicken broth. Add the cubed cream cheese on top and sprinkle your chosen seasonings over everything.
Cook: Cover and cook on low for 4–6 hours, or until the chicken is tender and easily shreds with a fork. Avoid opening the lid too often — this keeps the steam in and helps the sauce stay creamy.
Shred the Chicken: Once fully cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir well to combine everything into a smooth, creamy sauce.
Prepare the Noodles: About 15 minutes before serving, cook the egg noodles (or your favorite pasta) according to package directions. Drain and add them directly into the crockpot, stirring gently to coat the noodles in the creamy sauce.
Serve: Scoop generous portions into bowls and serve warm. It’s creamy, hearty, and comforting — the kind of meal that brings everyone to the table fast!
