This hearty Crockpot chicken and noodles is one delicious and fuss free dinner. Made with chicken thighs, egg noodles and fresh veggies, it’s one comforting dish!
Slow Cooker Chicken Thighs with Noodles
This simple Crockpot recipe is perfect for an effortless dinner. Set it cooking during the day and you’ll return to one hearty dinner in the evening.
This Crockpot chicken and noodles recipe is so perfect in it’s simplicity and it’s super comforting to eat.
Be sure to check out my Chicken Noodle Casserole and Chicken Noodle Soup too!
Why You’ll Love this Crockpot Chicken and Noodles Recipe:
- One pot: Everything is made right in your Crockpot so clean up is a breeze.
- Kid-friendly: Your picky eaters are going to love these chicken and noodles!
- Simple ingredients: There’s not a long list of ingredients needed for this recipe, and you’ll likely have a lot of stuff to hand already.
How to make Crockpot chicken and noodles
Be sure to see the recipe card below for full ingredients & instructions!
- Season the chicken thighs.
- Sear the thighs in a skillet (this is optional, but creates extra flavor).
- Place the chicken in your slow cooker with the vegetables and seasonings.
- Pour over the stock, reserving 1/2 cup.
- Cook on low.
- Remove the chicken.
- Stir in the stock and cornflour slurry and add the noodles.
- Cook on high.
- Shred the chicken thighs.
- Stir in the chicken and season to taste.
Can you make it ahead of time?
This is such a great make ahead dinner! You can enjoy it on the day you cook it, and it will keep well on the warm setting for up to 2 hours until you are ready to serve.
Alternatively you can store it in the fridge for up to 4 days and reheat it to serve.
Can you freeze it?
Yes, any leftovers are easily frozen in a bag or container and will keep well for up to 6 months. Thaw the chicken and noodles overnight in the fridge before reheating on the stovetop.
Can you use chicken breasts?
For this Crockpot chicken and noodles, I used boneless skinless thighs, but you can easily swap them for breasts if you prefer. I like to use thighs as they contain more fat to create a flavorful dish and hold up well to the long cooking time.
Recipe Tips and Notes
- You don’t have to, but I do like to sear the chicken in a skillet before adding them to the Crockpot. It adds more flavor, but it will still be yummy without doing this.
- Feel free to add in other veggies. Mushrooms and bell peppers are great additions.
Crockpot chicken and noodles are such a tasty and easy dish to make. Just set it to go in the morning and you will have one comforting dinner waiting for you at the end of the day!
More Crockpot Recipes
- Crockpot Chicken Tortilla Soup
- Crockpot Chicken Wild Rice Soup
- Slow Cooker Chicken Spaghetti
- Crockpot Chicken Fried Rice
- Crockpot Chicken Marsala
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Crockpot Chicken and Noodles
Ingredients
- 2 lbs. boneless skinless chicken thighs
- 2 tbsp butter
- 1 tbsp kosher salt divided
- 1 cup sliced onion
- 1 ½ cups sliced carrots
- 1 ½ cups celery
- 3 large garlic cloves minced
- 5 sprigs thyme
- 32 oz chicken stock divided plus more if necessary
- 8 oz frozen egg noodles
- ½ cup chicken stock
- 3 tbsp flour
Instructions
- Season chicken thighs with 1 ½ teaspoons of salt and a little bit of pepper. For extra flavor, heat a large skillet to a medium heat. Add butter. Once the butter melts, sear chicken thighs until golden brown, about 3-4 minutes per side.
- Transfer chicken to the slow cooker along with any accumulated juices. Cover with onion, carrots, celery, garlic, thyme and remaining salt. Pour all but ½ cup of chicken stock on top. Reserve the ½ cup chicken stock for later.
- 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. Cover and turn the slow cooker back on to high and cook another 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
- You don’t have to, but I do like to sear the chicken in a skillet before adding them to the Crockpot. It adds more flavor, but it will still be yummy without doing this.
- Feel free to add in other veggies. Mushrooms and bell peppers are great additions
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