Description
Tender chicken, egg noodles, and melted cheese come together in this effortless slow cooker meal. Creamy, comforting, and perfect for busy weeknights.
Ingredients
For the Slow Cooker Base:
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2 lbs (about 900g) boneless, skinless chicken thighs (preferred) or breasts
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4 cups (960ml) low-sodium chicken broth
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1 small yellow onion, finely diced
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3–4 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon onion powder
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1 teaspoon garlic powder
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½ teaspoon paprika
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½ teaspoon kosher salt (adjust to taste, broth adds salt)
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¼ teaspoon freshly ground black pepper
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2 tablespoons unsalted butter (optional, for extra richness)
For the Cheesy Noodle Finish:
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12 oz (340g) wide egg noodles (Homestyle or Extra Wide)
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1 (8 oz) block cream cheese, softened and cubed
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2 cups (226g) shredded sharp cheddar cheese
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1 cup (100g) freshly grated Parmesan cheese
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1 cup (240ml) whole milk or half-and-half, warmed
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¼ cup (60ml) cold water mixed with 3 tablespoons all-purpose flour (slurry, for thickening)
For Garnish (Optional):
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Fresh parsley or chives, chopped
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Additional black pepper
Instructions
Step 1: Build the Flavor Foundation
In your slow cooker, combine the chicken broth, diced onion, minced garlic, dried thyme, onion powder, garlic powder, paprika, salt, and pepper. Stir to combine. Place the raw chicken thighs into the liquid. Add the pat of butter on top, if using.
Step 2: The Long, Slow Cook
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it is fall-apart tender.
Step 3: Shred the Chicken
Using two forks, carefully shred the chicken directly in the slow cooker into bite-sized pieces.
Step 4: Thicken the Broth
In a small bowl or jar, vigorously shake or whisk together the cold water and flour until completely smooth to create a slurry. Stir this slurry into the hot broth and chicken in the slow cooker. This will create a thicker base for the cheese sauce. Cover and cook on HIGH for 20-30 minutes, until the liquid has thickened to a gravy-like consistency.
Step 5: Cook the Egg Noodles
Add the dry, uncooked wide egg noodles to the slow cooker, pushing them down to submerge in the thickened broth. Pour the warmed milk or half-and-half over the noodles. Cover and cook on HIGH for an additional 25-35 minutes. Stir halfway through to prevent sticking. The noodles should be tender and most of the liquid absorbed.
Step 6: Create the Cheesy Sauce
Reduce the slow cooker to the WARM setting (or turn it off). Add the cubed, softened cream cheese, shredded cheddar, and grated Parmesan. Stir continuously until all the cheese is fully melted and the sauce is smooth and creamy. The residual heat is usually sufficient, but you can cover for a few minutes if needed.
Step 7: Final Adjustments and Rest
Taste and adjust seasoning with additional salt and pepper if needed. The sauce will continue to thicken as it stands. Let the dish sit, covered, for 10-15 minutes before serving. This allows the noodles to fully soak up the sauce and the flavors to meld perfectly.
Step 8: Garnish and Serve
Serve hot, garnished with fresh chopped parsley or chives and a crack of black pepper. This is a rich, complete meal in a bowl, needing only perhaps a simple green salad or steamed vegetable on the side
Notes
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5-6 Quart Slow Cooker
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Measuring cups and spoons
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Whisk or jar (for slurry)
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Cheese grater
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Two forks (for shredding)
- Prep Time: 15 minutes
Nutrition
- Calories: 680
- Sugar: 6g
- Sodium: 950mg
- Fat: 35g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 48g