Here’s a cozy and comforting Slow Cooker Chicken and Noodles recipe—tender chicken, soft noodles, and a creamy, flavorful broth that’s perfect for a hands-off weeknight meal.
🍲 Slow Cooker Chicken and Noodles
Ingredients (4–6 servings)
- 1½–2 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary (optional)
- Salt & pepper, to taste
- 8 oz egg noodles (add later)
- ¼ cup heavy cream or milk (optional for creamier version)
- 2–3 tbsp fresh parsley, chopped
Instructions
- Prep Slow Cooker
- Place chicken, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper in the slow cooker.
- Pour in chicken broth.
- Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred Chicken
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker.
- Add Noodles
- Add egg noodles to the slow cooker.
- Cook on high for 15–20 minutes (or until noodles are tender).
- Finish Creamy Version (Optional)
- Stir in heavy cream or milk for extra creaminess.
- Taste and adjust seasoning.
- Serve
- Garnish with fresh parsley and serve hot.
Tips & Variations
- Vegetables: Add peas, mushrooms, or bell peppers in the last 30 minutes.
- Herbs: Swap thyme and rosemary for Italian seasoning or fresh dill.
- Thicker broth: Mix 1–2 tbsp cornstarch with 2 tbsp water and stir in at the end to thicken.
- Instant Pot version: Cook on high pressure for 12 minutes, then quick release, shred chicken, and cook noodles on sauté mode.
- Make ahead: Cook chicken and vegetables ahead, add noodles and broth when ready to serve.
If you want, I can make a “dump-and-go one-pot version” where the noodles cook directly in the slow cooker from the start—super easy and minimal stirring.
Do you want me to do that?
