I’m all about simplicity in the kitchen, especially when I’ve had a busy day. That’s why I love this slow cooker chicken and noodles recipe! I prepare the ingredients in the morning (it takes less than 10 minutes!), pop the crockpot on low, and then throw the noodles in when I get home in the evening. By the time dinner rolls around, all I have to do is shred the chicken and serve it with some crusty bread. Talk about a fuss-free meal!
What’s in This Crockpot Chicken and Noodles Recipe?
What I love most about this recipe is how easy it is. There are less than 10 ingredients, with each serving a specific purpose. No unnecessary ingredients here – just good ol’ fashioned staples you likely already have in your pantry!
Chicken: I use boneless chicken thighs for this recipe as they’re flavorful and don’t dry out as easily in the slow cooker. But you can also use chicken breasts if that’s what you have on hand. Butter: If you sear the chicken first (optional, but highly recommended for extra flavor), you’ll need some butter to give it a nice golden crust. Spices: Kosher salt and pepper are the only seasonings you need. Onion: Adds a ton of flavor. I like to slice it finely so it almost disappears into the broth. Carrots: Diced carrots add a little sweetness and texture to the dish. Celery: Adds flavor and texture. Garlic: Minced garlic cloves help bring together all the other flavors in the recipe. Thyme: Adds a nice depth of flavor. Chicken broth: A flavorful broth for the chicken and noodles to cook in. Egg noodles: Frozen egg noodles are my go-to for this recipe. They cook perfectly in the crockpot and soak up all the delicious flavors. Flour: Used to thicken the broth and create a creamy texture.
Variations to Try
I always use up any leftover veggies I have on hand when making this recipe. So feel free to add in other vegetables! Mushrooms and bell peppers are some of my favorite additions.
How to Store and Reheat
Let your leftovers cool before transferring to an airtight container. You can store it in the fridge for up to 4 days and reheat it as needed. Reheat it on the stove top, adding a little extra chicken broth to keep it from drying out.
How to Freeze
I always make a little extra of this chicken and noodles recipe to freeze for later. Let it cool completely before transferring to a freezer-safe container. It’ll keep well in the freezer for up to 6 months. Let it thaw overnight in the fridge before reheating it on the stovetop, as above. The texture of the noodles will be slightly softer after freezing and reheating, but it still tastes delicious!
Notes and Tips
You don’t have to sear the chicken thighs if you don’t want to! I personally like the added flavor and texture, but you can skip that step if you’re short on time. You might need to add more chicken broth at the end of the cooking time. I always divide the 4 cups needed by using 3 1/2 cups in the slow cooker and then add the remaining 1/2 cup at the end if needed.
More Chicken Noodle Recipes We Love
Chicken Noodle Casserole Crockpot Chicken Noodle Soup Instant Pot Chicken Noodle Soup Easy Chicken Stroganoff Instant Pot Chicken Alfredo
