How to Layer the Chicken and Potatoes
Cut the potatoes into even 1-inch chunks and spread them across the bottom of the slow cooker. Lay the whole chicken pieces over the potatoes and pour in the broth. Once the chicken is cooked through and tender enough to shred, lift it out with tongs and pull it apart with two forks.
When to Add the Egg Noodles
Return the shredded chicken to the crock, then press the dry noodles into the hot broth and cook on HIGH. Start checking at 20 minutes, since thick pot pie noodles may take longer than wide egg noodles. If the finished broth is thicker than you like, stir in a splash of hot water or warm chicken broth before serving.
4-Ingredient Slow Cooker Chicken, Potatoes, and Noodles Recipe Card
Shredded chicken, potatoes, and wide egg noodles in a thick, savory broth.
- Prep time — About 15 minutes
- Chicken and potato cook time — 6 to 7 hours on LOW or 3 to 4 hours on HIGH
- Noodle cook time — 20 to 35 minutes on HIGH
- Servings — About 6 to 8
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts, thawed if frozen
- 4 cups low-sodium chicken broth, plus more as needed
- 3 large russet or Yukon Gold potatoes (about 1½ pounds), peeled and cut into 1-inch chunks
- 12 ounces dry wide Amish-style egg noodles or pot pie noodles
Instructions
- Spread the potatoes in an even layer in a 5- to 7-quart slow cooker. Arrange the chicken on top in a single layer.
- Pour in the chicken broth. If needed, add a little more broth or water so the chicken and potatoes are mostly covered.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender and the chicken shreds easily and reaches at least 165°F (74°C) in the thickest part.
- Transfer the chicken to a clean plate or cutting board. Shred it with two forks, return it and any juices to the slow cooker, and stir gently.
- Add the dry noodles and press them into the hot broth until mostly submerged. Cover and cook on HIGH for 20 to 35 minutes, stirring once or twice, until the noodles are tender.
- Stir in a splash of hot water or warm broth if needed. Taste and season with salt and black pepper, if desired, then ladle into bowls and serve hot.