Slow cooker chicken and noodles is a simple, homestyle dish that brings comfort to the table. With just a handful of ingredients, this recipe creates a warm and filling meal that’s perfect for chilly nights or any time you want something cozy and satisfying. Let your slow cooker do all the work as the chicken becomes tender and flavorful, blending perfectly with the rich broth and thick egg noodles for an irresistible one-pot dinner.
Equipment:
- Slow cooker
- Tongs
- Mixing spoon
- Measuring cups and spoons
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- 12 ounces egg noodles
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- Add Ingredients to Slow Cooker
Place the chicken breasts in the slow cooker. Pour in the chicken broth, cream of chicken soup, water, garlic powder, onion powder, dried thyme, black pepper, and a pinch of salt. Stir gently to combine. - Cook on Low
Cover and cook on low for 6-7 hours or until the chicken is tender and easy to shred. - Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. - Add the Noodles
Add the egg noodles to the slow cooker, stirring them into the broth. Cover and cook on high for an additional 20-30 minutes, or until the noodles are tender. - Serve
Taste and adjust seasonings as needed. Serve warm, garnished with fresh parsley if desired.
Presentation Ideas:
- Serve in wide bowls and garnish with fresh parsley or a sprinkle of black pepper.
- Pair with warm, crusty bread or homemade biscuits for a full meal.
- Serve with a side salad for added freshness and color on the plate.
Tips:
- For a creamier texture, add a splash of milk or cream after the noodles are cooked.
- Frozen egg noodles can be used instead of dried for an extra-thick, homemade feel; they may require additional cooking time.
- If you prefer vegetables, add chopped carrots and celery with the chicken for extra flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a bit of extra broth to refresh the noodles.
This slow cooker chicken and noodles recipe is a classic comfort dish that’s perfect for busy days or whenever you want something warm and hearty. With tender chicken, rich broth, and flavorful noodles, this easy recipe brings the taste of home-cooked goodness to the table with minimal effort. It’s a dish that will keep everyone coming back for more!
Slow Cooker Chicken and Noodles Recipe
Equipment
- Slow cooker
- Tongs
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- 12 ounces egg noodles
- Fresh parsley chopped, for garnish (optional)
Instructions
- Add Ingredients to Slow Cooker
- Place the chicken breasts in the slow cooker. Pour in the chicken broth, cream of chicken soup, water, garlic powder, onion powder, dried thyme, black pepper, and a pinch of salt. Stir gently to combine.
- Cook on Low
- Cover and cook on low for 6-7 hours or until the chicken is tender and easy to shred.
- Shred the Chicken
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the Noodles
- Add the egg noodles to the slow cooker, stirring them into the broth. Cover and cook on high for an additional 20-30 minutes, or until the noodles are tender.
- Serve
- Taste and adjust seasonings as needed. Serve warm, garnished with fresh parsley if desired.
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