Description
- Step 1In a slow cooker, combine chicken, onion, carrots, celery, garlic, thyme, rosemary, and bay leaf; generously season with salt and pepper. Pour in broth.
- Step 2Cover and cook on Low, 6 to 8 hours. Remove chicken from slow cooker and shred with 2 forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles.
- Step 3Cover and cook on Low until noodles are al dente, 20 to 30 minutes.
Ingredients
- 1½ lbs boneless skinless chicken breasts
- 1 large onion, chopped
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 sprig rosemary
- 1 bay leaf
- 10 cups low-sodium chicken broth
- 8 oz egg noodles
- Salt and pepper to taste
Instructions
Add chicken to the bottom of the crockpot.
Layer chopped onion, carrots, celery, and garlic on top.
Add herbs, pour in broth, and season with salt & pepper.
Cook on low for 6–8 hours or high for 3–4 hours.
Shred chicken, return to pot.
Add noodles in the last 20–30 minutes.
Remove herbs, adjust seasoning, and serve hot.
Notes
Add noodles at the end to prevent mushiness.
Use bone broth for richer flavor.
Gluten-free? Use GF pasta or rice noodles.
Low-carb? Swap noodles for zucchini noodles.
Freeze without noodles for best results.
Add lemon or parsley for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice (about 1/6 of cobbler)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg