This Slow Cooker Chicken and Noodles is pure ultimate comfort food at its finest! Shredded juicy chicken, vegetables, and tender egg noodles all cooked together in a rich, creamy sauce. It's the kind of hearty meal that warms you up from the inside out and makes the whole house smell super amazing!
1.5poundsboneless skinless chicken breasts (seasoned with salt and pepper)
4cupschicken broth
1medium oniondiced
3medium carrotssliced
3celery stalksdiced
2clovesgarlicminced
1teaspoondried thyme
1teaspoonsalt
1/2teaspoonblack pepper
1/4cupall-purpose flour
1/2cupcold water
12ounceswide egg noodlesuncooked
Instructions
Place chicken breasts, chicken broth, onion, carrots, celery, garlic, thyme, salt, and pepper in slow cooker.1.5 pounds boneless skinless chicken breasts,4 cups chicken broth,1 medium onion,3 medium carrots,3 celery stalks,2 cloves garlic,1 teaspoon dried thyme,1 teaspoon salt,1/2 teaspoon black pepper.
Cover and cook on low for 6-7 hours until chicken is tender and shreds easily.
Remove chicken and shred with two forks. Set aside.
In a small bowl, whisk flour and cold water until smooth to make a slurry. 1/4 cup all-purpose flour,1/2 cup cold water.
Stir flour mixture into the slow cooker to thicken the broth.
Add egg noodles to the slow cooker and stir to combine. 12 ounces wide egg noodles
Cover and cook on low for 20-25 more minutes until noodles are tender.
Stir in shredded chicken, heavy cream, and parsley.
Let stand for 5 minutes to thicken before serving.
Notes
Pro Tip: Don't add the noodles until the very end! Cooking them for the full cook time will make them mushy. Adding them in the last 20-25 minutes ensures they're perfectly tender but not overcooked.