Name: Crockpot Garlic Chicken Thighs with Noodles
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3–4 lb bone-in, skinless chicken thighs; 1½ tsp kosher salt; 1 tsp black pepper; 1 tsp Italian seasoning; 1–2 tbsp oil; 1 small onion, diced; 6 cloves garlic, minced; ½ cup white wine or ¼ cup chicken broth; 4 cups low-sodium chicken broth; 1 bay leaf; 8 oz egg noodles; 2 tbsp cornstarch; 2 tbsp cold water; 2 tbsp butter (optional); ¼ cup heavy cream (optional); Fresh parsley for garnish

Jump to Recipe·Print Recipe

This Crockpot Garlic Chicken Thighs with Noodles is a cozy, hands-off weeknight winner that delivers rich garlic flavor and tender, fall‑off‑the‑bone chicken. I’ve made this version dozens of times and I love how the slow cooker builds depth while you get dinner ready for everything else. For a garlicky noodle twist I sometimes riff off an aromatic garlic chilli noodle inspiration to lift the sauce.

Why Make This Recipe

Comforting, savory garlic-forward flavor that kids and adults both enjoy.
Minimal active time — prep in 15 minutes and let the slow cooker do the work.
High in protein and filling; great for batch cooking and leftovers.
Versatile: easy to change for dietary needs or to stretch with vegetables.
I love this recipe because the thighs stay juicy even when reheated, which I’ve consistently seen after testing multiple methods — a real weeknight life-saver.
For another roasted‑thigh garlic approach I often compare notes with Bobby Flay’s chicken thighs in creamy garlic for technique ideas.

Recipe Overview

Prep time: 15 minutes
Cook time: 3 hours on High or 5 hours on Low (plus 15–20 minutes after adding noodles)
Total time: 3 hr 15 min (H) / 5 hr 15 min (L)
Servings: 6
Difficulty: Easy
Method: Slow cooker (brown then slow-cook), finish with noodles added near the end

My Experience Making This Recipe

When I first tested this, I underseasoned the broth; adding a bit more salt and an extra clove of garlic improved the final dish. Browning the thighs first gave a big flavor boost, and adding the noodles only at the end prevented a mushy texture.

How to Make Crockpot Garlic Chicken Thighs with Noodles

Start by seasoning 3–4 lb (about 8) bone‑in, skinless chicken thighs with 1½ tsp kosher salt, 1 tsp black pepper, and 1 tsp Italian seasoning. Sear thighs skin‑side down in 1–2 tbsp oil over medium‑high heat for 3 minutes per side to develop color, then remove. Sauté 1 small diced onion and 6 minced garlic cloves in the same pan for 2 minutes, deglaze with ½ cup white wine or ¼ cup chicken broth, and scrape up browned bits. Transfer everything to a 6‑quart crockpot with 4 cups low‑sodium chicken broth and 1 bay leaf. Cook on Low for 4–5 hours or High for 2½–3 hours until thighs reach 165°F (use an instant‑read thermometer). Remove thighs, shred or leave whole, then stir in 8 oz egg noodles and a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) to thicken; cook on High 15–20 minutes until noodles are al dente. Finish with 2 tbsp butter and ¼ cup heavy cream (optional) and fresh parsley.

Expert Tips for Success

Brown the thighs first: Maillard reaction adds depth you won’t get from slow cooking alone. Use a cast‑iron skillet if you have one.
Use bone‑in thighs for juiciness; boneless work but lose a bit of flavor and need slightly shorter cook time.
Add noodles late: Put noodles in the crockpot during the last 15–20 minutes to avoid overcooking. If using instant noodles, reduce time accordingly.
Thicken smart: A cornstarch slurry or a roux gives control — mix with cold water first and add slowly while hot to avoid lumps.
Equipment: a 6‑quart slow cooker and an instant‑read thermometer (to confirm 165°F) make this foolproof. For inspiration on related crockpot garlic combos try this easy garlic Parmesan crockpot chicken approach.

How to Serve Crockpot Garlic Chicken Thighs with Noodles

Family dinner: Plate one thigh with a generous scoop of noodles, sprinkle chopped parsley and cracked black pepper.
Add veg: Serve alongside roasted broccoli or steamed green beans for color and fiber.
Make it elegant: Shred the chicken, toss noodles and chicken with a splash of cream, then top with shaved Parmesan and lemon zest.
Occasion: Perfect for potlucks—keep noodles separate until reheating if you must transport.

Storage and Reheating Guide

Refrigerate: Store in an airtight container up to 3–4 days.
Freeze: For best texture, freeze the cooked chicken and sauce (no noodles) for up to 3 months; thaw overnight in the fridge before reheating.
Reheat stovetop: Gently reheat on medium with a splash of broth, stirring to recombine; avoid high heat which dries meat.
Microwave: Reheat single portions at 60% power in 1‑minute intervals, stirring between cycles. If stored with noodles, add a tablespoon of water before reheating to restore moisture.

Recipe Variations

Gluten‑free: Use gluten‑free pasta or rice noodles and replace cornstarch with arrowroot powder.
Dairy‑free: Omit heavy cream and butter; finish with a drizzle of extra‑virgin olive oil instead.
Low‑carb: Swap noodles for spiralized zucchini added just before serving.
Veggie‑loaded: Add carrots and celery at the start; toss in peas or chopped spinach with the noodles.
For a creamier, roasted vibe compare textures with this creamy garlic chicken with roasted potatoes while adapting the sauce thickness.

Nutritional Highlights

Protein-rich from dark meat thighs — good for satiety and muscle repair.
Contains moderate fat; choose skinless thighs and skip heavy cream to lower calories.
Allergens: Contains wheat (egg noodles) and dairy if you add butter/cream; adjust for gluten‑free or dairy‑free needs.
Portion guidance: Aim for 1 chicken thigh plus ¾–1 cup noodles per adult serving.

Troubleshooting Common Issues

Mushy noodles: Add noodles in the last 15–20 minutes and use a firm pasta; avoid overcooking.
Dry chicken: Don’t overcook — check for 165°F and remove promptly. Bone‑in thighs are more forgiving.
Sauce too thin: Make a 1:1 cornstarch slurry and simmer 10 minutes on High, or remove some liquid and reduce on the stovetop.

Frequently Asked Questions

Q: Can I use boneless, skinless chicken thighs instead of bone‑in?
A: Yes. Boneless thighs cook faster and are convenient; check internal temp at about 2 hours on High (165°F). Reduce total time by 30–45 minutes to avoid overcooking.

Q: Can I add frozen chicken to the crockpot?
A: It’s safer to thaw first to ensure even cooking and avoid extended time in the temperature danger zone. If pressed, add 30–60 minutes to the High cook time and verify 165°F with a thermometer.

Q: What type of noodles work best?
A: Egg noodles (wide or medium) hold up nicely. Use pasta labeled “al dente” timing and always add near the end. For gluten‑free, rice or brown‑rice noodles work if added just before serving.

Q: How do I thicken the sauce if it’s runny after adding noodles?
A: Make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), stir it into hot sauce and cook on High for 10–15 minutes. Alternatively, remove 1–2 cups of liquid, reduce it on the stovetop, then stir back in.

Conclusion

If you want another slow‑cooker chicken-and-noodles take for comparison, this Crock Pot Chicken and Noodles recipe gives useful technique ideas and serving options to inspire your next batch.

Crockpot Garlic Chicken Thighs with Noodles