Chicken and Noodles Crock Pot
This comforting slow cooker chicken and noodles recipe is a family favorite — easy to prepare, budget-friendly, and perfect for chilly evenings or busy weeknights.
Equipment
- Crock Pot
Ingredients
- 1.5 pounds boneless chicken thighs
- 1 medium yellow onion diced
- 2 large carrots sliced
- 2 celery stalks chopped
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tbsp poultry seasoning
- 2 bay leaves
- 4 cups chicken broth
- 1 tbsp Better Than Bouillon chicken base
- 10.5 oz cream of chicken soup 1 can
- 0.5 cup evaporated milk
- 8 oz egg noodles uncooked (about 4 cups)
- salt and pepper to taste
- 1 tbsp cornstarch optional, for thickening
Instructions
- Dice onion, slice carrots, and chop celery.
- Place chicken thighs in crock pot and season with salt, pepper, and poultry seasoning.
- Add diced vegetables, butter, garlic powder, and bay leaves on top of chicken.
- Pour in chicken broth and add Better Than Bouillon chicken base.
- Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
- Remove chicken and shred with two forks.
- Stir in cream of chicken soup until fully incorporated.
- Return shredded chicken to crock pot and stir well.
- Pour in evaporated milk.
- Add uncooked egg noodles, gently pressing them into the liquid without stirring.
- Cover and cook on HIGH for 20-25 minutes until noodles are tender.
- If desired, mix cornstarch with cold water and add to thicken.
- Remove bay leaves and adjust seasoning to taste. Let rest for 5-10 minutes before serving.
Notes
This one-pot meal is great for make-ahead dinners and is freezer-friendly. Swap in other vegetables or use leftover chicken if desired. Be cautious not to overcook noodles to avoid mushiness.
