0 from 75 votes
Crockpot Chicken and Noodles Recipe
This hearty Crockpot chicken and noodles is one delicious and fuss-free dinner. Made with chicken thighs, egg noodles, and fresh veggies, it's such a comforting dish!
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 6 people
Calories: 465 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons butter
- 1 tablespoon kosher salt divided
- 1 cup sliced onion
- 1½ cups sliced carrots
- 1½ cups celery
- 3 garlic cloves minced
- 5 sprigs thyme
- 4 cups chicken stock or broth divided
- 8 ounces frozen egg noodles
- 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.
Cup of Yum
Notes
- Storage: Store Crockpot chicken and noodles in an airtight container in the refrigerator for 4 days.
- Store Crockpot chicken and noodles in an airtight container in the refrigerator for 4 days.
- *Note: Searing is optional. I like to sear the chicken in a skillet before adding them to the Crockpot because it seals in juices and adds more flavor.
- Feel free to add in other veggies. Mushrooms and bell peppers are great additions.
- When dividing the chicken stock, measure out 28 ounces and 4 ounces (or 3 1/2 cups and 1/2 cup).
Nutrition Information
Calories
465kcal
(23%)
Carbohydrates
43g
(14%)
Protein
40g
(80%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
191mg
(64%)
Sodium
1627mg
(68%)
Potassium
866mg
(25%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
5681IU
(114%)
Vitamin C
7mg
(8%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 465
% 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.