Slow Cooker Lemon Herb Chicken and Noodles

🕒 Prep: 15 min
🔥 Cook: 7 hours
🍽 Serves: 6
★★★★★
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If you’re in the mood for a comforting meal that requires minimal effort, this Slow Cooker Lemon Herb Chicken and Noodles will be your new best friend. It's a one-pot wonder that brings together tender chicken, fragrant herbs, and creamy noodles for a dish that feels like a warm hug on a chilly day.

Ingredients for Slow Cooker Lemon Herb Chicken and Noodles

Chicken thighs are the star here, bringing moisture and flavor that stand up well to slow cooking. Onion and garlic add aromatic depth, while lemon juice and zest infuse the dish with a refreshing brightness. Chicken broth acts as our flavorful cooking liquid, and heavy cream adds the lush, velvety finish. Egg noodles soak up all that goodness. A touch of olive oil helps sear the chicken to golden perfection. Seasonings like salt, pepper, thyme, and oregano elevate the flavors, and finally, Parmesan cheese and fresh parsley provide a savory sharpness and a pop of color.

Tips & Tricks

  • To avoid mushy noodles, keep an eye on them after adding to the slow cooker — they can go from perfect to overdone quickly.
  • If you prefer a thicker sauce, mix a teaspoon of cornstarch with a bit of water and stir it in with the cream.
  • Searing the chicken is optional, but it does add an extra layer of flavor that’s worth the effort.

Serving Suggestions

This dish pairs beautifully with a simple green salad tossed in a light vinaigrette, which balances the richness of the noodles. A side of crusty bread is perfect for mopping up the creamy sauce.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but keep in mind that breasts may cook a bit faster and could become dry if overcooked.
Can I prepare this recipe without a slow cooker?
Absolutely! You can simmer everything on low in a Dutch oven on the stove for about 2-3 hours, then follow the same steps for adding cream and noodles.

Slow Cooker Lemon Herb Chicken and Noodles Recipe Walkthrough

Start by heating your olive oil in a skillet over medium heat. Once it's shimmering, place the chicken thighs in the pan, letting them sear until they develop a beautiful golden crust—about 4-5 minutes per side. This step locks in the juices and builds a flavor base.

Transfer the seared chicken to your slow cooker. Add the diced onion, minced garlic, lemon juice, and zest. Pour in the chicken broth, and then sprinkle over the salt, pepper, thyme, and oregano. These ingredients will create a flavorful bath for your chicken to tenderize in.

Cover the slow cooker and set it on low. Let the chicken cook gently for about 6 hours. By the end of this time, the chicken should be incredibly tender and easy to shred. Remove the chicken from the pot, shred it with two forks, and return it to the pot.

Stir in the heavy cream and add the egg noodles to the pot. Set the slow cooker to high and cover it again. Let this cook for another 30 minutes, just until the noodles are perfectly tender and have soaked up all those delicious juices.

Before you serve, stir in the Parmesan cheese, which will melt into the sauce, adding a savory depth. Sprinkle with fresh parsley for a bright finish.

Why You'll Love This Recipe

  • Effortless slow cooker magic that frees up your day.
  • Bright lemony flavor with a touch of rich creaminess.
  • Uses simple, everyday ingredients you likely have on hand.
  • Perfect for meal prep or feeding a crowd.

Ingredients

2 lbs boneless skinless chicken thighs
1 medium onion, diced
3 cloves garlic, minced
1 lemon, juiced and zested
2 cups chicken broth
1 cup heavy cream
8 oz egg noodles
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh parsley for garnish

Step-by-step Instructions

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs until golden brown on both sides.
2. Transfer the chicken to the crockpot and add diced onion, minced garlic, lemon juice, lemon zest, chicken broth, salt, pepper, thyme, and oregano.
3. Cover and cook on low for 6 hours or until the chicken is tender and easily shredded.
4. Remove the chicken, shred with two forks, and return it to the crockpot.
5. Stir in heavy cream and egg noodles, cover, and cook on high for an additional 30 minutes until noodles are tender.
6. Before serving, mix in Parmesan cheese and garnish with fresh parsley.

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