Crockpot Chicken Noodles
Hearty slow-cooker chicken, veggies & egg noodles in a rich broth—comfort food made easy.
Ingredients
- - 1 large yellow onion diced
- - 3 carrots sliced
- - 2 celery stalks sliced
- - 8 cups chicken broth
- - 2 large boneless skinless chicken breasts
- - 1 cup dry egg noodles
- - 1 sprig fresh thyme
- - 1 sprig fresh rosemary
- - 1 bay leaf
- - 3 garlic cloves minced
- - Salt & pepper to taste
Instructions
- Add onion, carrots, and celery to a 6-quart slow cooker. Nestle chicken breasts on top.
- Pour in chicken broth, then add garlic, thyme, rosemary, bay leaf, salt, and pepper.
- Cover and cook on **LOW** 8–10 hours (or **HIGH** 4–5 hours) until chicken is tender.
- Remove chicken, shred with two forks, and return to cooker. Discard herbs.
- Stir in egg noodles. Switch to **HIGH** and cook 1½–2 hours, until noodles are tender.
- Taste, adjust seasoning, and serve hot.
Notes
- Swap in boneless thighs for richer flavor.
- For a creamy version, stir in ½ cup evaporated milk before serving.
- Gluten-free? Use GF egg-style noodles and shorten final cook time.
- For a creamy version, stir in ½ cup evaporated milk before serving.
- Gluten-free? Use GF egg-style noodles and shorten final cook time.