Crockpot chicken and noodles

Name: Crockpot chicken and noodles
Prep time: 20 min
Cook time: 325 min
Total time: 345 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 yellow onion, chopped; 2 carrots, sliced; 2 stalks celery, sliced; 2 cloves garlic, minced; 2 lb boneless chicken thighs, about 8 thighs; 1 tsp dried thyme; ½ tsp black pepper; ½ tsp salt; 2 cans cream of chicken soup; 3 cups chicken broth; 2 tbsp butter; 12 oz egg noodles; 1 cup frozen peas; 2 tbsp fresh parsley, chopped (optional)

The Midwest comfort classic: tender shredded chicken and thick egg noodles in a creamy, savory sauce, made almost entirely by the slow cooker.

345 min total
20 min hands-on
Anyone can make this
Serves 6
About $2.64 a serving
580 calories
Good the next day

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

1 yellow onion, chopped
2 carrots, sliced
2 stalks celery, sliced
2 cloves garlic, minced
2 lb boneless chicken thighs, about 8 thighs
2 cans cream of chicken soup
3 cups chicken broth
2 tbsp butter
12 oz egg noodles
1 cup frozen peas
2 tbsp fresh parsley, chopped (optional)

From your pantry

1 tsp dried thyme
½ tsp black pepper
½ tsp salt

Each serving has about 580 calories, 42 g protein, 57 g carbs and 19 g fat, and costs about $2.64 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
No chicken broth? Vegetable broth or bone broth works.
No butter? Ghee works.
No egg noodles? Fettuccine or penne works.
No frozen peas? Frozen mixed vegetables work.
No fresh parsley? Cilantro works.

Steps

Tap an underlined word for a quick explanation.

Put the onion, carrots, celery and garlic in the slow cooker and lay the chicken on top. Sprinkle with the thyme, pepper and salt.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the soup and broth together, pour it over, and dot the butter on top.
Cover and cook on LOW for 5 hours, until the chicken reads 165°F and pulls apart easily.
Timer: 300 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the chicken right in the pot with two forks.
Stir in the noodles and peas, cover, and cook on HIGH 20 to 30 minutes, once, until the noodles are tender.
Timer: 25 min
Dolly’s tip: The noodles drink up a lot of liquid. If it gets too thick, stir in a splash of hot water.
Spoon into bowls and scatter the parsley over.