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thick short homestyle egg noodles, large cooked chicken pieces and peas coated in a thick pale cream sauce in a shallow everyday bowl, with no clear soup broth, dumpling balls or garnish
Andre Lewis

Crockpot Chicken and Noodles

Frozen homestyle egg noodles give this chicken dinner a thick, chewy finish that is different from a brothy noodle soup. They need more time than thin dry noodles. Wait until the chicken is tender before adding them, and keep the cooker on high with the lid closed between stirs so the liquid stays hot enough to cook their centers. A little evaporated milk finishes the sauce, with peas arriving late enough to keep their shape and color.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 1 small yellow onion finely diced
  • 2 celery ribs finely diced
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 12 oz frozen homestyle egg noodles
  • 1/2 cup evaporated milk
  • 1 cup frozen peas

Method
 

  1. Place chicken, onion, celery, broth, thyme, salt and pepper in a 6-quart slow cooker. Cover and cook on low for 5 to 6 hours until chicken reaches 165°F and pulls apart easily.
  2. Transfer chicken to a clean plate and cover. Turn the cooker to high, replace the lid and heat the broth for 15 minutes.
  3. Stir in frozen noodles, separating them gently. Cover and cook on high for 45 to 60 minutes, stirring after 20 and 40 minutes, until the noodles are tender through their thick centers.
  4. Pull chicken into large pieces. Fold it into the noodles with evaporated milk and peas, then cover for 10 minutes until chicken reaches 165°F and peas are hot.
  5. Divide among 6 shallow bowls; the noodles should be coated with thick sauce rather than floating in a large amount of broth.