After about six to eight hours on low, I’m welcomed by the mouthwatering aroma filling my kitchen. I carefully remove the chicken with tongs and shred it using two forks—this is my favorite part! I then stir in the egg noodles and let them cook on high for an additional 30 to 40 minutes until they are tender. If you’re adding peas, this is the perfect time to toss them in as well.
Once everything is cooked through, I give it one last hearty stir and take a moment to appreciate the beautiful melding of flavors. The creamy sauce clings to the noodles while the chicken adds a satisfying texture. I like to finish it off with a sprinkle of fresh parsley to give it a pop of color and brightness. This is comfort food at its finest!
Pro Tips for Best Results
I tested this dish in three ways to find the best method. First off, I tried it with both fresh and frozen chicken, and I found that using fresh chicken results in more tender meat. Second, if you want a richer flavor, adding a tablespoon of butter to the slow cooker adds an extra layer of creaminess. Finally, I found that cooking the noodles in the slow cooker at the end retains the right texture, preventing them from becoming mushy.
When it comes to seasoning, I always recommend tasting as you go. I like my chicken and noodles with a bit of a kick, so I sometimes add a sprinkle of red pepper flakes to the broth. It might sound simple, but this little touch makes the flavor truly come alive!
For an added flavor dimension, try sautéing the onions and garlic in a pan before adding them to the slow cooker. This step brings out their natural sweetness and adds depth to the dish. Trust me, it’s worth the extra pan to wash!
Common Mistakes to Avoid
One mistake I made on my early attempts was not seasoning the chicken enough. While the soup provides some flavor, I quickly learned to add an extra pinch of salt and pepper to make it pop. It’s surprising how a few extra seasonings can transform the dish! (See the next page below to continue…)