PREP TIME: 10 MINS | TOTAL TIME: 6 HRS 40 MINS | YIELDS: 6 – 8
The first thing that comes to my mind when people ask, “what is the easiest way to make the most comforting meal?”, is this Crock-Pot Chicken Noodle. It’s very comforting and super easy to throw together using just a few simple ingredients. All you need is to dump everything in your crock-pot and go away! Come back to shred the chicken and add the egg noodles. Allow to cook for a few minutes more and tada! You have a healthy, flavorful meal in one pot!
This chicken noodle is already amazing but if you want more flavour, feel free to add a pinch of flaky sea salt and a drizzle of olive oil. For a brighter and more punchy flavour, add a squeeze of lemon. For some heat, you can also add a pinch of crushed red pepper flakes or cayenne. Adjust to suit your taste!
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INGREDIENTS
8 ounces egg noodles
1 1/2 pounds boneless skinless chicken breasts
3 carrots, peeled and sliced into coins
1 large onion, chopped
4 teaspoon sprigs fresh thyme
2 stalks celery, sliced
4 teaspoons sprigs fresh rosemary
1 bay leaf
3 cloves garlic, minced
10 cups low-sodium chicken broth
Kosher salt
Freshly ground black pepper
How to make Crock-Pot Chicken Noodle
Step 1: Place the chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper in a slow cooker. Stir, then pour in the broth.
Step 2: Put the lid on and set to cook for 6 to 8 hours on low.
Step 3: After the said cooking time, take the chicken from the slow cooker. Using two forks, shred the chicken.
Step 4: Discard the herbs and bay leaf, then place the shredded chicken back in the slow cooker. Lastly, add the egg noodles. Put the lid on and cook for another 20 to 30 minutes on low heat until the noodles are al dente.
Ingredients
- 8 ounces egg noodles
- 1 1/2 pounds boneless skinless chicken breasts
- 3 carrots, peeled and sliced into coins
- 1 large onion, chopped
- 4 teaspoon sprigs fresh thyme
- 2 stalks celery, sliced
- 4 teaspoons sprigs fresh rosemary
- 1 bay leaf
- 3 cloves garlic, minced
- 10 cups low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
Instructions
Step 1: Place the chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper in a slow cooker. Stir, then pour in the broth.
Step 2: Put the lid on and set to cook for 6 to 8 hours on low.
Step 3: After the said cooking time, take the chicken from the slow cooker. Using two forks, shred the chicken.
Step 4: Discard the herbs and bay leaf, then place the shredded chicken back in the slow cooker. Lastly, add the egg noodles. Put the lid on and cook for another 20 to 30 minutes on low heat until the noodles are al dente.