Slow Cooker Chicken Noodle (Printer-Friendly)
Tender chicken, veggies, and spaghetti create a warm, satisfying slow cooker dish with familiar flavors.
# What You’ll Need:
→ Protein
01 -
1 1/2 pounds boneless, skinless chicken breasts
→ Vegetables
02 -
3 medium carrots, peeled and thinly sliced
03 -
1 small sweet onion, finely diced
04 -
3 garlic cloves, minced
→ Herbs and Seasonings
05 -
2 bay leaves
06 -
2 teaspoons Italian seasoning
07 -
2 teaspoons kosher salt
08 -
1 teaspoon black pepper
→ Liquids
09 -
8 cups unsalted chicken stock
→ Pasta
10 -
1/2 pound spaghetti noodles, broken into 2-3 inch pieces
→ Garnish
11 -
Fresh chopped parsley, optional
# Steps to Follow:
01 -
Place chicken breasts, carrots, onion, garlic, bay leaves, Italian seasoning, salt, and pepper into an 8-quart slow cooker. Pour in the unsalted chicken stock and stir to combine.
02 -
Set slow cooker to low and cook for 5-6 hours or on high for 3-4 hours until chicken and vegetables are tender.
03 -
Remove chicken, dice or shred it, then return it to the slow cooker.
04 -
Add broken spaghetti pieces into the slow cooker, stirring to ensure noodles are submerged. Cook on low for 25-30 minutes, stirring halfway through, until pasta is tender.
05 -
Taste and adjust salt and pepper as needed. Serve garnished with fresh chopped parsley if desired.
# Helpful Hints:
01 -
For variation, add fresh herbs like thyme or rosemary, or additional vegetables such as petite diced tomatoes, zucchini, summer squash, or celery.
02 -
To prevent noodles from becoming mushy when storing leftovers, cook pasta separately and add it when serving.