This cozy slow cooker chicken and noodles is the kind of supper that quietly becomes a family favorite. It starts with a very simple Amish-style idea: tender chicken, rich creamy sauce, and hearty egg noodles. You literally just pour a garlicky parmesan sauce over raw chicken breasts in the slow cooker, add two more pantry ingredients, and walk away. By dinnertime, the chicken is fall-apart tender and the noodles are coated in a comforting, cheesy garlic sauce that seems to disappear faster than anything else on the table.
Serve these garlic parmesan chicken noodles in warm bowls with a sprinkle of extra parmesan and a bit of black pepper if your crew likes it. A simple green side salad or steamed green beans balances the richness nicely, and buttered peas or corn are great for younger or pickier eaters. Garlic bread, dinner rolls, or even plain toast work well for soaking up the extra sauce. If you want to stretch the meal, serve with a side of roasted carrots or a tray of raw veggies and ranch for easy nibbling.
Slow Cooker Garlic Parmesan Chicken NoodlesServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
2 cups bottled garlic parmesan wing sauce or salad dressing
2 cups low-sodium chicken broth
12 ounces wide egg noodles (about 3/4 of a 16-ounce bag)
Directions
Place the raw chicken breasts in an even layer in the bottom of a 5- to 6-quart slow cooker.
In a large measuring cup or bowl, whisk together the garlic parmesan sauce and the chicken broth until fairly smooth. It doesn’t have to be perfect; you just want it mostly combined.
Pour the garlic parmesan mixture evenly over the chicken breasts in the slow cooker, making sure the chicken is mostly covered in sauce.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.
Once the chicken is cooked, use two forks to shred it right in the slow cooker, mixing it into the creamy garlic parmesan sauce.
Stir in the dry egg noodles, making sure they are mostly submerged in the sauce. If the noodles aren’t covered, gently press them down into the liquid; add a splash more broth or water only if absolutely needed so they can soften.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. Slow cookers vary, so start checking at 15 to 20 minutes.
Give everything a good stir to coat the noodles well in the sauce. Taste and adjust seasoning if needed with a pinch of salt or black pepper.
Let the chicken and noodles sit with the lid off for 5 to 10 minutes to thicken slightly before serving. The sauce will continue to soak into the noodles as it rests.
Serve warm in bowls, spooning extra sauce over the top. If you like, finish with a sprinkle of grated parmesan and chopped fresh parsley.
Variations & Tips
For milder eaters: Choose a mild garlic parmesan sauce (some wing sauces have a little heat) and thin it with an extra 1/2 cup of broth so the garlic is softer and less intense. You can also stir in a splash of milk or a spoonful of sour cream at the end to mellow everything out. For extra creaminess: Stir in 4 ounces of softened cream cheese or 1/2 cup heavy cream after the chicken is shredded and before adding the noodles, letting it melt into the sauce. For more veggies: Add 1 to 2 cups of frozen mixed vegetables or frozen peas during the last 10 to 15 minutes of cooking with the noodles so they warm through but don’t get mushy. You can also stir in a handful of baby spinach right at the end; it will wilt in just a minute or two. For picky kids: Keep the noodles on the firmer side and serve the chicken separately from the extra sauce, letting them spoon on as much or as little as they like. You can also swap wide egg noodles for smaller shapes like mini shells or rotini if that’s what they prefer. To use thighs instead of breasts: Boneless, skinless chicken thighs work beautifully and stay very tender. Use the same weight and cooking time, just trim any large pieces of fat. Make-ahead tips: You can place the raw chicken in the slow cooker insert the night before, whisk the sauce and broth, pour it over, cover, and refrigerate. In the morning, set the insert into the slow cooker base and cook as directed. Leftovers reheat well with a splash of broth or milk to loosen the sauce.
