Crockpot Chicken and Noodles
This Crockpot chicken and noodles is a perfect make-ahead meal, both convenient and comforting. It’s a one-pot wonder ideal for busy weeknights or lazy weekends!
Servings: 6
Ingredients
For Slow Cooking the Chicken
- 2 lbs bone-in skin-on chicken thighs (or a whole chicken)
- 6 cups chicken broth or 6 tsp Better than Bouillon Chicken Flavor + 6 cups water
- 2 tsp kosher salt
- ½ tsp black pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 bay leaves
- 2 tbsp butter
To Finish the Noodles:
- 12 oz uncooked egg noodles
- ½ cup milk or heavy cream
- ¼ cup all-purpose flour for thickening
- Chopped parsley for garnish
Instructions
Slow Cook the Chicken
- Add chicken, broth, seasonings, bay leaf, and butter to the slow cooker.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
Shred the Chicken
- Remove chicken, discard skin/bones, and shred the meat.
- Remove the bay leaf from the broth.
Thicken & Add Noodles
- Whisk flour and cold water into a smooth slurry, then stir it into the slow cooker broth.
- Pour in milk or heavy cream and stir well.
- Stir in the uncooked egg noodles directly.
Cook Until Done
- Cover and cook on HIGH for 25–30 minutes, stirring occasionally, until the noodles are tender and coated in thick gravy.
- Stir in the shredded chicken and warm through for 5 minutes.
- Garnish with parsley and serve.
Video
Nutrition
Calories: 492kcal | Carbohydrates: 47g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 1773mg | Potassium: 617mg | Fiber: 3g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2mg