Here’s a simple, comforting Crock Pot Chicken and Noodles recipe — perfect for a hands-off, hearty meal.
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 medium onion, diced
- 3 carrots, sliced
- 2–3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 8 oz egg noodles (or any pasta of choice)
- 2 tbsp butter (optional)
- 2 tbsp all-purpose flour (optional, for thickening)
Instructions
- Add ingredients to the Crock Pot:
- Place chicken, onion, carrots, celery, garlic, thyme, parsley, salt, pepper, and chicken broth into the slow cooker.
- Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and vegetables are tender.
- Shred chicken:
- Remove chicken and shred with two forks, then return it to the Crock Pot.
- Cook noodles:
- Add egg noodles to the Crock Pot and cook on high for 20–30 minutes until tender. (If your slow cooker heats unevenly, you can cook noodles separately and stir them in at the end.)
- Optional thickening:
- Mix butter and flour to make a simple roux, then stir into the crock pot for a thicker, creamier broth.
- Serve:
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley if desired.
Tips
- For extra flavor, add a splash of cream or milk at the end for a creamy chicken noodle soup feel.
- You can swap noodles for rice or quinoa for a gluten-free version.
- Leftovers taste even better the next day as the flavors meld.
This recipe is perfect for cozy dinners, meal prep, or a no-fuss family dinner.
I can also provide a shortcut version using frozen vegetables to make it even faster if you want.
