Slow cooker chicken and noodles is the perfect marriage of simplicity and comfort. This dish brings together tender chicken, savory broth, and perfectly cooked egg noodles in a way that requires minimal effort yet yields maximum flavor. It’s an ideal choice for those busy weeknights when you want a hearty, nourishing meal without spending hours in the kitchen. Whether you’re looking for a cozy weekend dinner or an easy weeknight fix, this slow cooker meal delivers warmth and satisfaction with every bite.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Overview

The beauty of this recipe lies in its fresh and wholesome ingredients. Boneless, skinless chicken breasts are the star of the dish, offering lean protein that becomes tender and juicy after slow cooking. The vegetables—onion, carrots, and celery—lend a mild sweetness and earthy flavor to the broth. Garlic adds depth and richness, while fresh thyme, rosemary, and a bay leaf bring an aromatic touch, infusing the dish with herbal notes. Low-sodium chicken broth is the base, allowing you to control the saltiness while ensuring a rich and comforting flavor. Egg noodles round out the dish, providing a soft, tender bite that pairs beautifully with the shredded chicken and vegetables.

Step-by-Step Instructions

Preparing the Vegetables
Start by prepping your vegetables—chop the onion, slice the carrots into coins, and thinly slice the celery. These veggies not only add texture and color but also bring a natural sweetness to the broth that perfectly complements the savory elements of the dish.

Adding the Chicken and Broth
Once the vegetables are ready, place the chicken breasts in the slow cooker. Scatter the chopped vegetables on top, followed by the garlic, thyme, rosemary, and bay leaf. Don’t forget to season generously with kosher salt and freshly ground black pepper. Finally, pour the chicken broth over everything, ensuring all the ingredients are submerged for even cooking.

Cooking Time and How to Check Doneness
Set the slow cooker to Low and let it work its magic for 6 to 8 hours. During this time, the chicken will become incredibly tender and the flavors will meld together beautifully. To check for doneness, the chicken should easily pull apart when tested with a fork. If it’s tender and juicy, it’s ready to be shredded.

Shredding the Chicken
Carefully remove the chicken breasts from the slow cooker and shred them using two forks. This process ensures that every bite is packed with succulent, flavorful chicken. Once shredded, discard the sprigs of thyme, rosemary, and the bay leaf—by now, they’ve imparted all their aromatic goodness to the broth.

Adding Noodles at the Right Time
With the chicken shredded and returned to the pot, it’s time to add the egg noodles. This step is crucial; adding them too early can result in mushy noodles. Cover the slow cooker once more and cook on Low for an additional 20 to 30 minutes, just until the noodles reach an al dente texture. The result is a perfectly balanced dish with tender chicken, vegetables, and just-soft-enough noodles.

Recipe Tips

Using bone-in vs. boneless chicken:
You can opt for bone-in chicken thighs for an even richer flavor, but be sure to remove the bones before shredding.

How to adjust seasoning to personal taste:
Taste the broth before adding the noodles, and adjust salt and pepper to your preference.

Best ways to shred chicken:
A hand mixer can speed up the shredding process, or simply use two forks for a more hands-on approach.

Substitutions for egg noodles:
Swap them out for whole wheat or gluten-free noodles if preferred, or even try dumplings for a heartier dish.

How to store leftovers and reheat them:
Store in an airtight container in the fridge for up to 4 days. Reheat on the stove, adding a splash of broth to loosen the noodles if needed.

What to Serve With This Recipe

A dish as comforting as slow cooker chicken and noodles deserves equally warm and inviting sides. A fresh green salad dressed with a light vinaigrette complements the richness of the broth without overwhelming the palate. Alternatively, serve with crusty bread, perfect for soaking up every last drop of the savory liquid. For beverages, a steaming mug of herbal tea or a glass of light white wine makes a lovely accompaniment, enhancing the overall dining experience. For a more complete meal, consider serving this dish alongside roasted vegetables or a simple potato gratin.

Variations and Customizations

The beauty of slow cooker chicken and noodles lies in its versatility. Feel free to make it your own with these easy customizations:

Add vegetables like peas, mushrooms, or spinach for an extra boost of nutrition and flavor.

Change up the herbs—basil, oregano, or parsley can bring a different dimension to the broth.

For a creamier version, stir in a splash of heavy cream or milk just before serving. This will give the broth a richer, velvety texture.

For those craving something heartier, try adding diced potatoes, turnips, or even sweet potatoes. These will make the dish even more filling and perfect for cold weather.

Frequently Asked Questions

Can I use frozen chicken for this recipe?
Yes, but it may require a slightly longer cooking time to ensure the chicken is cooked through.

How long will the leftovers keep in the fridge?
Leftovers can be stored for up to 4 days in the fridge.

What can I substitute for fresh herbs?
Dried thyme and rosemary can be used in place of fresh, but reduce the amount by half to avoid overpowering the dish.

Can I cook this on high to reduce the cooking time?
Yes, you can cook on high for 3 to 4 hours, though low and slow is recommended for the best flavor.

Can I freeze the leftovers for later?
Absolutely! Allow the dish to cool, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Slow cooker chicken and noodles is the epitome of comfort food. Its warm, savory flavors are sure to please family and friends, whether served on a chilly evening or as part of a casual dinner gathering. Garnish with a sprinkle of fresh parsley or thyme for a pop of color and a bright, herbaceous finish. Pair it with your favorite sides or simply enjoy it on its own—either way, this dish is bound to become a staple in your kitchen.

Ingredients

10 cups low-sodium chicken broth
1 1/2 lbs boneless, skinless chicken breasts
3 carrots, peeled and sliced into coins
2 celery stalks, thinly sliced
1 large yellow onion, chopped
3 garlic cloves, minced
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Kosher salt
Freshly ground black pepper
8 oz egg noodles

Instructions

Place the chicken breasts in the slow cooker, followed by the chopped onion, sliced carrots, celery, minced garlic, thyme, rosemary, and bay leaf. Generously season the mixture with kosher salt and freshly ground black pepper. Pour the chicken broth over the top, ensuring all ingredients are submerged.

Cover the slow cooker and cook on the Low setting for 6 to 8 hours, until the chicken is tender and easily shredded. Once done, remove the chicken and shred it using two forks. Discard the thyme, rosemary, and bay leaf.

Return the shredded chicken to the slow cooker and stir in the egg noodles. Cover and cook on Low for an additional 20 to 30 minutes, or until the noodles are just tender. Serve warm.