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This Crockpot Garlic Chicken Thighs with Noodles recipe turns humble ingredients into a cozy, saucy weeknight dinner that practically makes itself. I’ve made it many times on rushed evenings and love how the slow cooker coaxed deep garlic flavor into tender thighs while I got other things done. For a garlicky noodle twist I often compare textures to a stovetop noodle dish like Aromatic Garlic-Chilli Noodles with Soy and Vinegar Bliss when I want bolder finished seasoning.

Why Make This Recipe

Hands-off convenience: toss ingredients in the crockpot and let low heat do the work while you run errands or relax.
Comforting flavor: concentrated garlic, butter, and chicken broth create a rich sauce that clings to noodles.
Family-friendly: tender thighs and soft egg noodles satisfy picky eaters and adults alike.
Versatile for leftovers: it reheats well and makes great lunches.
Personal note: I love this recipe because the crockpot deepens garlic flavor without burning it, giving a mellow, savory backbone I haven’t replicated on the stovetop; it’s one of my go-to savory weeknight fixes.

Recipe Overview

Prep time: 15 minutes
Cook time: 3–4 hours on HIGH or 6–7 hours on LOW
Total time: 3–4 hours (fast) or 6–7 hours (low-and-slow)
Servings: 4–6
Difficulty: Easy
Method: Sear (optional) then slow-cook chicken thighs in a garlic-broth sauce; finish by folding in cream and cooked egg noodles.

My Experience Making This Recipe

I tested the dish multiple times using both bone-in and boneless thighs and found boneless, skinless thighs give the most consistent texture for mixing with noodles. Searing first adds color and extra flavor, but skipping the sear still yields a very satisfying result when you’re short on time.

How to Make Crockpot Garlic Chicken Thighs with Noodles

Start by seasoning 2 lbs boneless, skinless chicken thighs with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, and 1 tsp dried thyme. In a hot skillet, brown thighs 2–3 minutes per side (optional) to build flavor, then place them in a 6-quart crockpot. Add 1 cup low-sodium chicken broth, 4 cloves minced garlic, 2 tbsp butter, 1 small diced onion, and 1/2 cup white wine or extra broth. Cook on LOW 6–7 hours or HIGH 3–4 hours until internal temperature reaches 165°F and meat is fork-tender. Remove thighs, shred or chop, stir back into sauce with 1/2 cup heavy cream and 1 tbsp cornstarch slurry if you want thicker sauce, then fold in 8 oz cooked egg noodles (cook noodles separately to al dente). Finish with 1/3 cup grated Parmesan and a squeeze of lemon to brighten.

Expert Tips for Success

Sear for depth: quickly brown thighs in a cast-iron or stainless pan for 2–3 minutes per side to add Maillard flavor that a slow cooker can’t create on its own.
Cook noodles separately: always boil egg noodles al dente in salted water (about 8 minutes depending on package) and add at the end to avoid mushy pasta.
Thicken safely: mix 1 tbsp cornstarch with 2 tbsp cold water and stir into warmed sauce at the end; avoid adding cornstarch at the start because it loses thickening power over long cooking.
Use low-sodium broth: slow cooking concentrates salt, so low-sodium chicken broth gives you control—adjust seasoning after cooking. See another slow-cooker chicken-and-noodles idea for inspiration in this Buffalo Garlic Chicken Bites with Creamy Ranch Cajun Alfredo Pasta recipe for bold flavor swaps.
Finish with acid and cheese: a tablespoon of lemon juice or 1–2 teaspoons white wine vinegar brightens the sauce, and freshly grated Parmesan adds umami and silky texture.

How to Serve Crockpot Garlic Chicken Thighs with Noodles

Family dinner: spoon over buttered egg noodles and top with chopped parsley and extra Parmesan for a homey presentation. I sometimes pair it with a simple green salad and crusty bread to mop the sauce.
Weeknight shortcuts: serve over store-bought rotini or egg noodles and add steamed broccoli for color and texture contrast. For a Cajun twist try techniques from this Cajun Chicken with Creamy Garlic Parmesan Linguine variant.
Entertaining tip: keep the sauce warm in the crockpot’s “WARM” setting and transfer noodles to a serving bowl so guests can build their plates. For plated elegance, nestle a mound of noodles and ladle the shredded chicken on top, finishing with microgreens.

Storage and Reheating Guide

Cool leftovers quickly and store in airtight containers in the refrigerator for up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 3 months—leave a little headspace to allow for sauce expansion. Reheat gently: thaw overnight in the fridge, rewarm on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce, stirring frequently to avoid curdling; microwave reheating works for single portions—heat to an internal temperature of 165°F. If the sauce thickened too much, add 1–2 tablespoons of hot broth or reserved pasta water and stir.

Recipe Variations

Gluten-free: swap egg noodles for gluten-free pasta or rice noodles and use a gluten-free cornstarch slurry to thicken.
Dairy-free: replace butter and heavy cream with 1/2 cup full-fat coconut milk and 2 tbsp olive oil, and omit Parmesan or use a plant-based alternative.
Lighter option: use skinless chicken breasts or thighs and skip the cream; finish with 1/4 cup low-fat Greek yogurt stirred in off heat for creaminess.
Bolder flavors: add 1–2 tsp smoked paprika and a pinch of cayenne, or fold in 1/2 cup sun-dried tomatoes for a tangy boost inspired by richer pasta recipes like Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta.

Nutritional Highlights

High in protein: chicken thighs supply a good amount of protein per serving to keep you satisfied.
Moderation for calories: adding heavy cream and butter increases calories; use lighter dairy or smaller amounts if watching intake.
Allergen note: contains dairy (butter, cream, Parmesan) and gluten (regular egg noodles). To serve people with allergies, choose gluten-free pasta and dairy alternatives. Portion sizes of about 1 to 1 1/2 cups per person make a balanced main-dish serving.

Troubleshooting Common Issues

Sauce too thin: make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), whisk into a small saucepan, and simmer until thickened, then stir into the crockpot.
Noodles turn mushy: always cook to al dente and add at the end, or reheat noodles separately and combine just before serving.
Chicken bland: taste the sauce near the end and adjust salt, pepper, and acidity (lemon or vinegar); a sprinkle of finishing salt wakes the flavors.

Frequently Asked Questions

Q: Can I use bone-in thighs in the crockpot?
A: Yes—bone-in thighs add flavor but take slightly longer to cook. Expect an extra 30–60 minutes on LOW or check for 165°F internal temperature; remove bones before shredding for easier mixing with noodles.

Q: When should I add cream or dairy?
A: Add heavy cream or dairy products during the last 15–30 minutes of cooking or off-heat to avoid breaking or curdling. If reheating, stir in dairy gently over low heat.

Q: Can I make this in an Instant Pot instead?
A: Absolutely—use the sauté function to brown the thighs, then pressure cook on HIGH for 10–12 minutes with a 10-minute natural release. Remove thighs, shred, and finish with cream; cook noodles separately to prevent overcooking.

Q: How do I prevent the garlic from turning bitter during long cooking?
A: Use fresh minced garlic added at the start for mellow flavor, or add half at the beginning and half during the last hour. Avoid browning garlic for too long on high heat before adding liquid; the crockpot’s moist environment prevents burning but can concentrate bitterness if garlic is overcooked dry.

Conclusion

If you want another slow-cooker take on chicken-and-noodles for comparison or inspiration, check this version: Crock Pot Chicken and Noodles – The Seasoned Mom. For a creamy, garlicky weeknight win, follow the timings above, cook noodles separately, and finish with a bright squeeze of lemon—small steps that make a big difference.