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Crockpot Chicken and Noodles

Creamy Crockpot Chicken and Noodles Recipe

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 (10.5 oz) can cream of chicken soup
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and sliced into coins
  • 2 celery ribs, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste
  • 12 oz wide egg noodles, dry
  • 2 tbsp unsalted butter
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season chicken thighs with a pinch of salt and pepper. Heat oil in a skillet over medium-high heat, sear thighs until golden on both sides, about 3 minutes per side, and transfer to the slow cooker.
  2. Place onion, carrots, celery, and garlic over chicken. Pour in broth, cream of chicken soup, thyme, and the 1 teaspoon salt and 1/2 teaspoon pepper. Stir gently, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  3. Remove chicken, shred with two forks, and return to the slow cooker.
  4. Stir in dry egg noodles, cover, and cook on HIGH for 20-25 minutes, stirring once, until tender.
  5. Turn off heat, stir in butter until melted, taste and adjust salt and pepper. Ladle into bowls and top with fresh parsley.

Notes

If using chicken breasts, reduce the low cook time to 5-6 hours to keep them from drying out. The sauce thickens as it sits; thin leftovers with a little warm broth when reheating.