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Crock Pot Creamy Garlic Chicken and Noodles Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Creamy Garlic Chicken and Noodles recipe is a comforting and easy slow cooker meal featuring tender, slow-cooked chicken breasts in a rich and creamy garlic sauce, combined with tender egg noodles for a hearty dinner. Perfect for busy days, it requires minimal prep and delivers delicious, creamy flavors that everyone will love.

Ingredients

Chicken and Seasoning

  • 1 ½ – 2 pounds boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup chicken broth
  • 1 tablespoon minced garlic

Noodles and Creamy Sauce

  • 12 ounce bag egg noodles
  • 1 cup sour cream
  • ½ cup cream cheese, softened to room temperature
  • ½ cup heavy cream

Instructions

  1. Season the Chicken: Place the boneless, skinless chicken breasts into a 5-6 quart slow cooker. Season evenly with salt, pepper, garlic powder, and onion powder to ensure each piece is well flavored.
  2. Add Broth and Garlic: Pour the chicken broth over the chicken, then add the minced garlic. Gently stir around the chicken to combine the broth and seasonings, distributing the flavors throughout.
  3. Slow Cook the Chicken: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the chicken is tender and thoroughly cooked through for best texture and safety.
  4. Cook the Egg Noodles: About 20 to 30 minutes before serving, cook the egg noodles according to the package instructions until just tender. Drain the noodles well to prevent sogginess in the final dish.
  5. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them finely using two forks, allowing them to easily mix with the sauce and noodles.
  6. Make the Creamy Sauce: Add the sour cream, softened cream cheese, and heavy cream into the slow cooker. Stir thoroughly until the cream cheese is fully melted and the sauce is smooth and creamy, enveloping the broth base.
  7. Combine Chicken with Sauce: Return the shredded chicken to the slow cooker and stir well to coat the chicken fully with the creamy garlic sauce.
  8. Add Noodles and Mix: Add the cooked egg noodles into the slow cooker and gently toss to coat the noodles evenly in the creamy garlic sauce for a well-integrated dish.
  9. Let it Thicken and Serve: Allow the mixture to sit for 5 to 10 minutes to slightly thicken, enhancing the creamy texture. Serve warm for a comforting meal.

Notes

  • Make sure to soften the cream cheese to room temperature for easier melting and a smoother sauce.
  • For thicker sauce, cook the mixture a few minutes longer with the lid off at the end to reduce excess liquid.
  • You can swap egg noodles with any other pasta or gluten-free noodles to suit dietary preferences.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve creaminess.
  • If you prefer a spicier flavor, add a pinch of red pepper flakes when seasoning the chicken.

Find it online: https://evelynscooking.com/crock-pot-creamy-garlic-chicken-and-noodles-recipe/