Crockpot Chicken and Noodles Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6 people
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken and Noodles Recipe
Description
This recipe begins with chicken thighs that are seasoned and seared to develop color and flavor. They then cook slowly with onion, carrot, celery, garlic, thyme, and chicken stock in a slow cooker. After the chicken cooks through, the broth is thickened with a flour slurry, and frozen egg noodles are added to finish cooking in the rich liquid. The herbs and vegetables infuse the broth, while slow cooking ensures tender chicken and flavorful sauce.
The resulting dish features tender shredded chicken mixed into soft noodles bathed in a well-seasoned broth. It serves as a satisfying main course suitable for cooler days and can stand alone or be paired with a simple vegetable or salad side.
Notes recommend storing leftovers refrigerated in an airtight container for up to four days. Searing the chicken before slow cooking is optional but enhances flavor. The recipe allows flexibility to add other vegetables like mushrooms or bell peppers to vary the dish.
Ingredients
- 2 pounds chicken thigh boneless, skinless
- 2 tablespoons butter
- 1 tablespoon kosher salt divided
- 1 cup onion sliced
- 1½ cups carrot sliced
- 1½ cups celery
- 3 garlic minced, cloves
- 5 thyme sprigs
- 4 cups chicken stock divided, or broth
- 8 ounces egg noodles frozen
- 3 tablespoons flour
Instructions
- Season chicken thighs with 1 ½ teaspoons of salt and a little bit of pepper. Heat a large skillet over medium heat. Add butter. Once the butter melts, sear chicken thighs until golden brown, about 3-4 minutes per side. (*see note)
- Transfer chicken to the slow cooker, along with any accumulated juices. Cover with onion, carrots, celery, garlic, thyme, and remaining salt. Pour 3½ cups of chicken stock on top (reserve the final ½ cup for later).
- Turn the slow cooker on LOW and cook for 5-6 hours, or until chicken is cooked through. Remove chicken thighs from the slow cooker.
- Season broth to taste with salt and pepper. Whisk remaining ½ cup chicken stock with flour. Stir in to the broth. Stir in egg noodles.
- Cover and turn the slow cooker to HIGH and cook 1-2 hours, or until noodles are cooked through.
- While the noodles cook, shred chicken with two forks.
- Remove thyme sticks from the noodles and broth. Stir chicken along with any accumulated juices back to the slow cooker. Season to taste with salt and pepper. Add more chicken broth if desired.
Notes
- Leftovers keep well for up to four days when refrigerated in a sealed container.
- Searing chicken before slow cooking enhances flavor but is optional.
- Add additional vegetables like mushrooms or bell peppers if desired.
- Measure chicken stock accurately to separate portions for cooking and thickening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 1627mg | 68% |
| Potassium | 866mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5681IU | 114% |
| Vitamin C | 7mg | 8% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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