I’ve been reaching for my slow cooker 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 and vegetables. It’s simple yet incredibly satisfying, and it’s one of my favorite make-ahead meals, perfect for hectic weekdays or lazy weekends.
Slow Cooker Chicken Thighs and Egg Noodles
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 classic 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 do have. Mushrooms or broccoli would be a nice addition to this easy chicken and noodles recipe, too!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Using Dried Egg Noodles
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
Equipment
- Crockpot
Ingredients
- 2 pounds boneless, skinless chicken thighs (*)
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon kosher salt (divided)
- 1 cup sliced onion
- 1½ cups sliced carrots
- 1½ cups sliced celery
- 3 cloves garlic (minced)
- 5 sprigs thyme
- 4 cups chicken stock (or broth, divided**)
- 8 ounces frozen egg noodles (***)
- 3 tablespoons all-purpose flour
Instructions
- (Optional) 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.2 pounds boneless, skinless chicken thighs, 2 tablespoons unsalted 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 sliced celery, 3 cloves garlic, 5 sprigs thyme, 4 cups chicken stock
- 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, 8 ounces frozen egg noodles, 3 tablespoons all-purpose 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
- 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.
- I do not recommend cooking frozen chicken in a Crockpot. If using frozen chicken, it’s best to defrost it first.
- Feel free to add in other veggies. Mushrooms and bell peppers are great additions.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken and Noodles in a Crockpot Step by Step
Prep: Gather the list of ingredients for this chicken and noodles recipe. Slice the carrots and celery, dice or chop onions, and mince the garlic.
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. This step just helps create juicier meat and crisper skin. If not searing, simply add seasoned chicken to the pot in the next step.
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: Next, whisk the remaining ½ cup of chicken stock with 3 tablespoons of flour, and add to the Crockpot. This slurry helps thicken the mixture. 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 and tender.
Finish: While the noodles cook, shred the chicken with two forks. Once the noodles are done, remove the thyme sticks from the pot, then stir the shredded chicken thighs into the noodles and stock mixture. Season to taste with salt and pepper, and add more stock/broth if desired. Enjoy!
How to Store and Reheat
Let leftover chicken and noodles cool before transferring to an airtight container. Store it in the refrigerator for up to 4 days, or in the freezer for up to 6 months (best quality within 3 months). Reheat it on the stovetop, adding a little extra chicken broth to keep it from drying out. If frozen, defrost before reheating. Keep in mind that the noodles may not hold up well after freezing.
Leave a Reply