Family Favorite Slow Cooker Chicken and Noodles

I am not a gourmet cook. I don’t even try new recipes all that often. I experiment a little but tend to stick with recipes that my family likes and I can make quickly while I am working. This Chicken and Noodles recipe is one that I have been experimenting with for about a year and always get rave reviews over. I think it is finally ready to pass along!

Slow Cooker Chicken and Noodles

Family Favorite Slow Cooker Chicken and Noodles

3 skinless chicken breast halves
4 cups chicken broth (2 cans)
4 cups water
16 oz. package Reamers frozen egg noodles (homestyle)
1 package frozen crinkle cut carrots
1 package mirapoix (or fresh cut onion and celery)
salt
pepper
poultry seasoning
2 T cornstarch

Directions:

1) Place the chicken, water, broth, salt (to taste), pepper (to taste), and celery/onion in the crockpot on low for 4-6 hours until chicken is cooked the whole way through but not falling apart. In a hurry? Do it on high for 3 hours.

2) Remove the chicken and set aside. Put the noodles and carrots into the crockpot for 30-45 minutes depending on how soft you like your carrots.

3) Shred the chicken and sprinkle it with poultry seasoning to taste. Dissolve the cornstarch in a just enough water to liquify it.

4) When the noodles and carrots are done, return the chicken to the crockpot as well as the cornstarch mixture.

Cook for at least 30 minutes on high or leave it for up to a couple more hours on low, depending on how much you want the broth to turn to “gravy” as opposed to broth. You can even make it one day like this and refrigerate overnight and then return it to the crockpot to heat up briefly the next day if you like the gravy to be really thick or are making it ahead for company.

Chicken breasts are the easiest way to make it, but it will be more flavorful if you use other chicken parts. I always throw them in if I have them (like leftover rotisserie chicken). You just have to be very careful to strain your broth for bones before you put the noodles in. You can also cut everything up fresh, but the point of the recipe is to keep it as simple as possible!