- Prepare & Assemble: Pat the chicken dry and season lightly with salt and pepper. In a large slow cooker, combine the chicken, diced onion, sliced carrots, sliced celery, minced garlic, 4 cups of chicken broth, thyme, dried parsley, black pepper , and optional smoked paprika . Stir gently to combine.
- Cook the Chicken: Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours , until the chicken is tender and cooked through.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Add Noodles & Veggies: During the last 20–30 minutes of cooking, stir in the wide egg noodles and any optional vegetables, such as frozen peas or green beans . Cover and continue cooking until the noodles are tender.
- Adjust & Serve: Taste the dish and adjust the seasoning with additional salt, pepper, or herbs as needed. Ladle the chicken and noodles into bowls and garnish with fresh parsley and optional grated Parmesan cheese . Serve hot.
Tips for Success
- Make It Creamier: For a richer, creamier consistency, stir in a splash of heavy cream or a dollop of sour cream during the last 10 minutes of cooking.
- Pair with Sides: Serve with crusty bread for dipping or a side salad for a complete meal.
- Freezing: This dish freezes well. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
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