You may not know this, but I have a love affair with my crock pot. It was I who, when the temperature hit something like 102-degrees this summer, was cooking soup in my crock pot. (Hey, crock pots need summer love, too.) However, since the leaves have started turning and the air is getting a little crisp I have been craving one thing: chicken and noodles ladled over mashed potatoes.
TIP: This is a great recipe for chicken and soup or chicken and dumplings, too!
When I was a kid, there were these two twin sisters at my church. They were at least 107 years old, if a day. On special program days, we would go to this little catering/restaurant business they ran and there would be chaffing dishes full of homemade chicken and noodles. Yummy. Those sisters made chicken and homemade noodles that I’ve measured every chicken and noodle dish against since.
ALSO ON PRIME PARENTS CLUB : Southwest Crock Pot Chicken and Sweet Potato Stew
I’ve made homemade noodles and it’s not really that hard. However, my schedule has been super busy lately so I didn’t want to take the time to build up flavor of chicken in a pot and hand make and cut noodles. So, I created easy chicken and noodles that you can make right in the crock pot.
The key to cooking chicken and noodles in the crock pot is to wait until the last hour to add the noodles and the “creamy” part.
(More on that later.)
Chicken Crock Pot Recipes
Slow Cooker Chicken and Noodles
Serve over mashed potatoes, biscuits or even eat these chicken and noodles just the way they are because this recipe is super yummy!
- 8 cups chicken stock, plus 2 Cups water
- 4 frozen or fresh chicken breasts, or 6 chicken thighs
- Mrs. Miller’s Old Fashioned Wide Noodles,16 ounce bag
- 1 medium onion, chopped
- 3 gloves garlic, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tsp. thyme
- 2 tsp. parsley
- 1/4 C flour
- salt and pepper, to taste
- Place chicken in bottom of crockpot.
- Pour in chicken stock.
- Add onion, garlic, carrots, celery, thyme, parsley and salt and pepper. Place on crockpot lid and cook 6 to 8 hours on low.
- During the last hour of cooking, remove the chicken and cut into chunks. Return the chicken to the crockpot. NOTE: If there is little “liquid” add more water or chicken stock. At this point, you have a yummy chicken soup (if you want to eat it that way). However, I want that creamy chicken and noodles that you can pour over mashed potatoes, so we need to make it creamy.
- Whisk milk a few tablespoons at a time into the flour until you get a thick liquid (not quite paste-y). Pour into crockpot with the rest of the ingredients and stir.
- Add the dried noodles to the crockpot creamy chicken, replace the lid, and continue to cook until the mixture is thick and creamy. (If it doesn’t get creamy, add a little more flour.)
For the love of all that is good, use the Mrs. Miller’s Old Fashioned Wide Noodles. They are SO GOOD and my husband asked when I had time to make the noodles. (Seriously, pass these off at your next pitch-in as homemade and no-one will be the wiser.)
We had this a couple of nights and still had enough left over to freeze! (BONUS!)