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Slow Cooker Chicken and Noodle Casserole

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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6 servings
Calories: 374
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts pat dry before seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 cups egg noodles wide cut, uncooked
  • 1 cup chicken broth low sodium preferred
  • 1 cup milk whole or 2% for richness
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cups shredded cheddar cheese sharp cheddar adds more flavor
  • 0.25 cup frozen peas no need to thaw

Method
 

  1. Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.
  2. Place the chicken in the slow cooker, then add the chicken broth, milk, and dried thyme.
  3. Cover and cook on low for 6 to 7 hours, or until the chicken is fully cooked and easily pulls apart.
  4. Remove the chicken to a cutting board and let it rest for 5 minutes before shredding with two forks.
  5. Return the shredded chicken to the slow cooker, then stir in the egg noodles, frozen peas, and half of the cheddar cheese.
  6. Cover and cook on low for 1 hour, stirring once halfway through, until the noodles are tender and the mixture is creamy.
  7. Garnish with the remaining cheddar cheese and serve warm.

Notes

I always let the chicken rest for five minutes after pulling it out before shredding — it stays moist instead of falling apart into dry bits. If your noodles are still too firm after the casserole rests, microwave it covered for two minutes to finish softening.