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!
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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!
Crockpot Chicken and Noodles Recipe
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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).
Mary Ann Parr says
What do you mean about 32 oz chicken stock divided? Divided into what measurement?
Becky Hardin says
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!