This hearty Crockpot chicken and noodles is one delicious and fuss-free dinner. Made with chicken thighs, egg noodles, and fresh veggies, it's such a comforting dish!
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)
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).
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).
Storage: Store Crockpot chicken and noodles in an airtight container in the refrigerator for 4 days.