Crockpot Chicken Noodle Bowl (Print Version)

Slow-cooked chicken and vegetables blend with twirly noodles in a warm, flavorful broth.

# What You'll Need:

→ Poultry

01 - 1.5 pounds boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 1 small yellow onion, peeled and diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 3 large garlic cloves, finely minced

→ Herbs & Seasonings

06 - 2 fresh rosemary sprigs
07 - 1 bay leaf
08 - 1 teaspoon kosher salt
09 - 0.5 teaspoon ground black pepper

→ Broth & Noodles

10 - 6 cups low-sodium chicken broth
11 - 6 ounces fusilli noodles

→ Optional Garnish

12 - Fresh chopped parsley for serving

# How to Make It:

01 - Place chicken breasts, diced onion, sliced carrots, celery, minced garlic, rosemary sprigs, bay leaf, kosher salt, and black pepper into the slow cooker. Pour the chicken broth over and stir gently to combine.
02 - Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours until the chicken is tender and fully cooked.
03 - Remove chicken breasts from the cooker, shred them using two forks, and discard bay leaf and rosemary sprigs.
04 - Prepare fusilli noodles separately on the stovetop according to package directions, drain, and set aside.
05 - Return shredded chicken and cooked noodles to the slow cooker. Stir to combine and heat through for 5 minutes.
06 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.

# Additional Tips::

01 -
  • Tender shredded chicken in every bite
  • Comforting broth that simmers all afternoon
02 -
  • For a richer flavor sauté the onion carrot celery and garlic in a bit of olive oil before adding to the slow cooker
  • Swap fusilli for egg noodles ditalini or other pasta shapes if desired
03 -
  • Add a squeeze of lemon juice at the end for brightness
  • Use gluten-free pasta and verify broth ingredients for gluten-free options
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