Slow Cooker Chicken and Noodles
A warm, hearty slow cooker dish that brings the family together with tender chicken, flavorful broth, and comforting noodles.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 cups chicken broth Low-sodium or homemade for better flavor
- 1 piece onion, chopped
- 3 pieces carrots, sliced
- 2 cups egg noodles Can substitute with whole wheat or gluten-free noodles
- 1 cup frozen peas
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley Optional, for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Pour in the chicken broth, followed by the chopped onion and sliced carrots.
- Sprinkle in the garlic powder, salt, and black pepper.
- Cover the slow cooker and set it to low heat. Let it cook for 6 to 8 hours.
Cooking
- Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and shred using two forks.
- Return the shredded chicken to the slow cooker and stir in the egg noodles and frozen peas.
- Cover and set to high heat for an additional 30-40 minutes, or until the noodles are tender.
Serving
- Give the mixture a good stir to combine before serving.
- Garnish with fresh parsley if desired.
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Notes
Allow leftovers to cool before storing. They can be refrigerated for 3-4 days or frozen for up to 2-3 months. When reheating, add a splash of broth or water for moisture.