Prep Time: 10 mins | Cook Time: 6 hrs 30 mins | Total Time: 6 hrs 40 mins | Yield: 6 to 8 Servings
This heartwarming noodle dish is what you just might need today! It is perfect for a rainy day! Slow-cooked to perfection for more than 6 hours, this Crock-Pot Chicken Noodle will be your new favorite. Enjoy!
Ingredients:
3 cloves garlic, minced
1 bay leaf
4 teaspoons sprigs of fresh rosemary
1 1/2-pound boneless, skinless chicken breasts
3 carrots, peeled and sliced into coins
10 cups of low-sodium chicken broth
8 ounces Egg noodles
1 large onion, chopped
Kosher salt
4 teaspoons sprigs of fresh thyme
Freshly ground black pepper
2 stalks of celery, sliced
Directions:
Add bay leaf, carrots, chicken, thyme, onion, garlic, salt, pepper, celery, and rosemary into a slow cooker. Stir everything until well incorporated.
Add broth, then stir again until well blended.
Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on low setting.
Remove the chicken from the slow cooker, then use two forks to shred them into small pieces. Remove the bay leaf and herbs, then discard them.
Put the shredded chicken back into the slow cooker together with the egg noodles. Stir everything until well combined.
Cover and seal the slow cooker again, then cook the noodles for about 20 to 30 minutes on a low setting or just until al dente.
Serve right away. Enjoy!
Notes:
Feel free to use your preferred type of pasta for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
You can freeze this dish. Just make sure not to include the noodles because they will get mushy when reheated. I recommend cooking them separately, then toss into the dish.
Nutrition Facts:
Nutrition (per serving): 316 calories, 34 g protein, 31 g carbohydrates, 3 g fiber, 4 g sugar, 6 g fat, 2 g saturated fat, 384 mg sodium
Ingredients
- 3 cloves garlic, minced
- 1 bay leaf
- 4 teaspoons sprigs of fresh rosemary
- 1 1/2-pound boneless, skinless chicken breasts
- 3 carrots, peeled and sliced into coins
- 10 cups of low-sodium chicken broth
- 8 ounces Egg noodles
- 1 large onion, chopped
- Kosher salt
- 4 teaspoons sprigs of fresh thyme
- Freshly ground black pepper
- 2 stalks of celery, sliced
Instructions
Add bay leaf, carrots, chicken, thyme, onion, garlic, salt, pepper, celery, and rosemary into a slow cooker. Stir everything until well incorporated.
Add broth, then stir again until well blended.
Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on low setting.
Remove the chicken from the slow cooker, then use two forks to shred them into small pieces. Remove the bay leaf and herbs, then discard them.
Put the shredded chicken back into the slow cooker together with the egg noodles. Stir everything until well combined.
Cover and seal the slow cooker again, then cook the noodles for about 20 to 30 minutes on a low setting or just until al dente.
Serve right away. Enjoy!
Notes
Feel free to use your preferred type of pasta for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. You can freeze this dish. Just make sure not to include the noodles because they will get mushy when reheated. I recommend cooking them separately, then toss into the dish.
