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.
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.
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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.
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).
Yes, you can use dried egg noodles instead of frozen ones. Add them to your crockpot about 15-20 minutes before the end of the cooking time or until they are fully cooked. 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.
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!