Crock Pot Creamy Chicken Noodle Stew
Indulge in the ultimate comfort food with this creamy and hearty Crock Pot Creamy Chicken Noodle Stew. Perfect for busy days, this easy slow-cooker recipe combines tender shredded chicken, wholesome vegetables like carrots, celery, and onions, and perfectly cooked egg noodles in a velvety, flavorful broth. The rich, creamy texture is achieved with a homemade roux and a touch of heavy cream, creating a stew that's both satisfying and soul-warming. With a prep time of just 20 minutes and the magic of your crock pot, you’ll have a family-friendly meal that simmers to perfection while you go about your day. Serve this cozy dish with a sprinkle of fresh parsley for a pop of color and freshness. Ideal for weeknight dinners or chilly evenings, this creamy chicken noodle stew is comfort food at its finest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 medium, diced Carrots
- 3 medium, diced Celery stalks
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 6 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 8 ounces Wide egg noodles
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of your crock pot. Add the diced carrots, celery, onion, and minced garlic on top.
Pour in the chicken broth, and sprinkle with dried thyme, dried parsley, salt, and black pepper. Stir gently to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the crock pot and shred it with two forks. Return the shredded chicken to the pot.
Add the egg noodles to the crock pot, and stir to ensure they are submerged in the liquid. Cover and cook on high for an additional 15-20 minutes, or until the noodles are tender.
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the heavy cream to the roux until smooth. Cook for another 2-3 minutes until the mixture thickens slightly.
Pour the cream mixture into the crock pot and stir well to combine. Taste and adjust the seasoning if needed.
Serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 6800 mg | 296% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 34.7 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5064 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
