Crockpot Chicken Noodles (Print Version)
# Ingredients:
→ Veggies and Protein
01 -
3 garlic cloves, chopped finely
02 -
3 celery stalks, diced (about 2 cups)
03 -
4 carrots, peeled and cut into small pieces (around 2 cups)
04 -
1 cup diced onions
05 -
1 lb chicken breasts without skin and bone
→ Flavors and Spices
06 -
Fresh parsley for topping (if you like)
07 -
1 bay leaf
08 -
A pinch of black pepper (around 1/4 teaspoon)
09 -
A few sprigs of thyme (or 1 teaspoon dried)
10 -
1/2 teaspoon salt
→ Broth and Pasta
11 -
About 7 oz of egg noodles (roughly 3 cups)
12 -
8 cups of chicken broth or low-salt stock
# Instructions:
01 -
Layer the chicken first at the base. Toss in the onions, celery, carrots, garlic, thyme sprigs, bay leaf, salt, pepper, and pour in the chicken broth.
02 -
Cover and let it simmer. Choose low heat for about 6-8 hours or high for 3-4 hours, until the chicken's cooked through and the veggies are nice and soft.
03 -
Remove bay leaves and thyme. Pull out the chicken to shred it up, then mix it back into the pot.
04 -
Set the crockpot on high, drop in the egg noodles, and let them cook for 10 minutes until they're tender.
05 -
Give it a taste and tweak with extra salt and pepper. Sprinkle parsley on top if you're feeling fancy.
# Notes:
01 -
Swap fresh herbs for dried ones if needed—stick to 1 teaspoon of your go-to blend.
02 -
If you're freezing it, skip adding noodles and cook fresh ones when warming up.
03 -
Stays good in the fridge for up to three days.