Here’s a comforting, easy Crock Pot Chicken and Noodles recipe—perfect for a cozy, hands-off meal 🍲
🧾 Ingredients (Serves 4–6)
- 500–700g boneless chicken breasts (or thighs)
- 2 cups egg noodles
- 4 cups chicken broth
- 1 can cream of chicken soup (or homemade equivalent)
- 1 small onion (chopped)
- 3–4 garlic cloves (minced)
- 1 cup carrots (sliced)
- 1 cup celery (chopped)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & black pepper (to taste)
- 2 tbsp butter
- ½ cup milk or cream (optional, for extra richness)
👨🍳 Instructions
1. Add ingredients to the Crock Pot
- Place chicken at the bottom
- Add onion, garlic, carrots, celery
- Pour in chicken broth
- Add cream of chicken soup, thyme, parsley, salt, and pepper
2. Slow cook
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours
- Chicken should be tender and fully cooked
3. Shred the chicken
- Remove chicken, shred with forks, then return to the pot
4. Add noodles
- Stir in egg noodles
- Cook on HIGH for another 20–30 minutes until noodles are soft
5. Finish the dish
- Stir in butter and milk/cream (if using)
- Taste and adjust seasoning
🍽️ Serve
- Garnish with fresh parsley if you like
- Best served hot with bread or a simple salad
🔥 Tips
- If it gets too thick, add a little more broth
- For a richer flavor, use chicken thighs instead of breast
- You can add peas or corn for extra texture
🥄 No Crock Pot?
You can make this on the stovetop—just simmer everything (except noodles) for about 30–40 minutes, then add noodles at the end.
If you want, I can give you a from-scratch version without canned soup or a Pakistani-style variation with local spices.
