I’ve been reaching for my crockpot a ton recently, and this crockpot chicken and noodles recipe is a big reason why! Juicy, shredded chicken thighs swimming in a rich and creamy broth, paired with tender egg noodles – simple yet incredibly satisfying! It’s also one of my favorite make-ahead meals, perfect for hectic weekdays or lazy weekends.
Slow Cooker Chicken and Egg Noodles Recipe
I’m all about simplicity in the kitchen, especially when I’ve had a busy day. That’s why I love this Crockpot recipe for chicken and noodles! I prepare the chicken in the morning (it takes less than 10 minutes!), pop the slow cooker on low, and then throw frozen egg noodles in when I get home later. By the time dinner rolls around, all I have to do is shred the chicken thighs and serve it with some crusty bread. Talk about a fuss-free comfort meal!
With just 10 basic ingredients, this dinner almost never requires a trip to the grocery store. And if I don’t have carrots or celery on hand, I use what I have. Mushrooms or broccoli would be a nice addition to this easy chicken and noodles recipe too!
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How to Store and Reheat
Let leftover chicken and noodles 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 Crockpot chicken and egg 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 prep 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 3½ cups in the slow cooker and then add the remaining ½ cup at the end if needed.
- I typically use frozen egg noodles, but you can use dried egg noodles instead. Add them to your Crockpot about 15-20 minutes before the end of the cooking time. You might need a little more chicken broth if you use dried noodles, so keep an eye on the consistency and add more if needed.
Crockpot Chicken and Noodles Recipe
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)2 pounds boneless skinless chicken thighs, 2 tablespoons butter, 1 tablespoon kosher salt
- 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).1 cup sliced onion, 1½ cups sliced carrots, 1½ cups celery, 3 garlic cloves, 5 sprigs thyme, 4 cups chicken stock or broth
- 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.4 cups chicken stock or broth, 8 ounces frozen egg noodles, 3 tablespoons flour
- 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
- *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).
How to Make Chicken and Noodles in a Crockpot Step by Step
Prep Ingredients: Slice carrots and celery, and dice or chop onions.
Sear the Chicken (Optional): Season 2 pounds of boneless, skinless chicken thighs with 1 ½ teaspoons of salt and a little bit of black pepper. Heat a large skillet over medium heat, and add 2 tablespoons of butter. Once the butter melts, sear chicken thighs until golden brown, about 3-4 minutes per side.
Cook on Low: Transfer chicken to the slow cooker, along with any accumulated juices. Add 1 cup of sliced onion, 1½ cups of sliced carrots, 1½ cups of sliced celery, 3 minced garlic cloves, 5 sprigs of thyme, and salt to taste. Pour 3½ cups of chicken stock on top (reserve the final ½ cup for later). Turn the Crockpot on LOW and cook for 5-6 hours, or until chicken is cooked through. Remove chicken thighs from the slow cooker when they’re done, and set aside.
Add the Egg Noodles: Whisk the remaining ½ cup of chicken stock with 3 tablespoons of flour, and add to the Crockpot. Then stir in 8 ounces of frozen egg noodles. Cover and turn the slow cooker to HIGH, and cook 1-2 hours, or until noodles are cooked through.
Finish: While the noodles cook, shred the chicken with two forks. Remove the thyme sticks, thenstir the shredded chicken thighs into the noodles and stock mixture. Season to taste with salt and pepper, and add more chicken broth if desired. Enjoy!
What do you mean about 32 oz chicken stock divided? Divided into what measurement?
Hi Mary, you’ll use all but 1/2 cup of the chicken stock in step 2! The last 1/2 cup can be used in step 6 if needed!