Description
A cozy, saucy weeknight dinner made with tender chicken thighs, garlic, and egg noodles, all cooked conveniently in a crockpot.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 cup low-sodium chicken broth
- 4 cloves minced garlic
- 2 tbsp butter
- 1 small diced onion
- 1/2 cup white wine or extra broth
- 1/2 cup heavy cream
- 1 tbsp cornstarch
- 8 oz cooked egg noodles
- 1/3 cup grated Parmesan
- Squeeze of lemon
Instructions
- Season chicken thighs with salt, pepper, paprika, and thyme.
- In a hot skillet, brown thighs for 2–3 minutes per side if desired.
- Place browned thighs in a crockpot.
- Add chicken broth, garlic, butter, onion, and white wine or extra broth to the crockpot.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken reaches 165°F.
- Remove thighs, shred or chop, and return to the sauce.
- Stir in heavy cream and cornstarch slurry for a thicker sauce, then add cooked egg noodles.
- Finish with grated Parmesan and a squeeze of lemon.
Notes
Serve over buttered noodles, topped with parsley and extra Parmesan. Leftovers can be stored in the refrigerator for up to 3–4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg