Name: Crockpot Chicken and Noodles
Prep time: 10 min
Cook time: 4 h 10 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 3 cups low sodium chicken broth; 2 tablespoons corn starch; 1 teaspoon chicken bouillon, (liquid or powder); 1 teaspoon dried parsley; ½ teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon black pepper; ¼ teaspoon dried thyme; ¼ teaspoon ground sage; 2 boneless skinless chicken breasts; ½ cup heavy cream; 3 cups extra wide dried egg noodles, (uncooked)

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The comforting dish of Crockpot Chicken and Noodles is truly a delightful blend of simplicity and homemade goodness. Imagine tender chicken simmering alongside luscious egg noodles in a rich, savory broth. It’s a meal that warms your heart and fills your home with an inviting aroma. Perfect for busy weeknights or when you want to share something wholesome with family, this recipe allows you to toss everything together in the slow cooker and let it work its magic. It’s a classic American dish that feels special yet is so easy to prepare.

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I first discovered this recipe during a particularly chilly winter evening. I needed something quick but filling for a group of friends who had dropped by unexpectedly. One taste of this delightful creation, and everyone was hooked! It blends the comfort of homemade food with the ease of a slow cooker, making it a crowd-pleaser that you’ll want to keep in your weekly rotation. Trust me when I say, once you try Crockpot Chicken and Noodles, it might just become your go-to comfort dish!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Chicken and Noodles
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Chicken and Noodles

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep time makes this a speedy dish to whip up on busy days.
Irresistible Flavor: The combination of herbs, spices, and creamy broth makes every bite delicious.
Eye-Catching Appeal: The sight of creamy noodles tangled with tender chicken is sure to impress.
Flexible Serving: Perfect for lunch, dinner, or even a cozy gathering with friends and family.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free noodles.

Ingredients You’ll Need

3 cups low sodium chicken broth: This serves as the foundation of your dish, adding moisture and flavor. Low sodium helps control salt levels; you can substitute with homemade broth if preferred.
2 tablespoons corn starch: This thickens your broth, giving it a luxurious texture. If you don’t have corn starch, arrowroot or all-purpose flour can work as an alternative.
1 teaspoon chicken bouillon (liquid or powder): A little boost in flavor, enhancing the richness. You can use vegetable bouillon for a vegetarian alternative.
1 teaspoon dried parsley: Adds a fresh, herbal note. Fresh parsley can be used if you have it on hand—just double the amount.
½ teaspoon salt: Balances all the flavors in the dish. Adjust based on the broth used.
½ teaspoon garlic powder: Adds a gentle garlic flavor without the strong bite of fresh garlic.
½ teaspoon onion powder: Enhances the overall taste without the texture of onions.
¼ teaspoon black pepper: For subtle heat; feel free to adjust based on your preference.
¼ teaspoon dried thyme: This aromatic herb provides depth and complements the chicken.
¼ teaspoon ground sage: Offers a warm, earthy flavor that works beautifully with poultry.
2 boneless skinless chicken breasts: The star of the dish! Choose high-quality chicken for best results; you can substitute with thighs if you prefer.
½ cup heavy cream: This makes the dish rich and creamy, elevating comfort food to the next level. Milk or half-and-half can be substituted for a lighter version.
3 cups extra wide dried egg noodles (uncooked): These noodles soak up the broth perfectly, creating a hearty dish. Feel free to try gluten-free noodles if you’re aiming to avoid gluten.

How to Make Crockpot Chicken and Noodles

Combine the Broth Ingredients: In a 3-4 quart slow cooker, whisk together 3 cups low sodium chicken broth, 2 tablespoons corn starch, 1 teaspoon chicken bouillon, 1 teaspoon dried parsley, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, ¼ teaspoon dried thyme, and ¼ teaspoon ground sage until well combined.
Cook the Chicken: Add 2 boneless skinless chicken breasts to the slow cooker. Cover and cook on low for 3 hours or high for 2 hours until the chicken reaches an internal temperature of 165℉.
Shred the Chicken: Once cooked, carefully remove the chicken breasts to a cutting board and shred or dice them, keeping the pieces warm while you prepare the noodles.
Add Noodles and Cream: Turn the slow cooker to high. Stir in 3 cups uncooked extra wide egg noodles and ½ cup heavy cream. Cover and cook for 10 minutes.
Finish Cooking: After 10 minutes, stir the mixture again and continue cooking for an additional 5-10 minutes until the noodles are al dente. Finally, mix the shredded chicken back in, taste, and serve!

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer preservation, you can freeze your Crockpot Chicken and Noodles in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed through. Note that the noodles may soften a bit, but stirring in a splash of chicken broth can refresh the texture.

Chef’s Helpful Tips

To avoid overcooked chicken, ensure you monitor the cooking time closely, especially if your slow cooker runs hot.
For extra thick broth, allow the slurry (corn starch mixed with broth) to cook longer with the lid off for a few minutes.
Consider adding fresh vegetables like peas or carrots during the last 10-15 minutes of cooking for added nutrition and flavor.
Adjust the seasonings to your liking; feel free to add a pinch of cayenne if you like a little kick.

There you have it! This comforting dish of Crockpot Chicken and Noodles brings together cozy flavors, convenience, and good company. Not only is it a satisfying meal, but it’s also a chance for creativity; don’t hesitate to throw in your favorite veggies or seasonings. Enjoy every bit of your culinary journey!

Recipe FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can. Just make sure to increase the cooking time to about 3.5 to 4 hours on low, as frozen chicken takes longer to cook through. Always check that the internal temperature reaches 165℉ before eating.

Can I substitute the egg noodles for something else?

Absolutely! You can use gluten-free noodles or even whole wheat pasta. Just keep in mind that different types of noodles may alter cooking times slightly, so adjust accordingly.

Is it possible to make this recipe dairy-free?

Certainly! To make it dairy-free, replace the ½ cup heavy cream with a nut milk, such as cashew or almond milk, and add a tablespoon of nutritional yeast for a creamy flavor.

Can I cook this on the stovetop?

Yes, if you’re running short on time, you can simmer everything in a large pot. Cook the chicken until it’s done, shred it, and then add it back with the remaining ingredients, cooking until the noodles are tender (about 15-20 minutes total). Adjust the broth accordingly for stovetop cooking.

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Crockpot Chicken and Noodles