Description
A cozy, hands-off weeknight winner delivering rich garlic flavor and tender chicken thighs.
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
Instructions
- Season chicken thighs with salt, pepper, and Italian seasoning.
- Heat oil in a skillet and sear thighs skin-side down for 3 minutes per side, then remove.
- Sauté onion and garlic in the same pan for 2 minutes, then deglaze with wine or broth.
- Transfer everything to a crockpot along with chicken broth and bay leaf.
- Cook on Low for 4–5 hours or High for 2½–3 hours until internal temperature reaches 165°F.
- Remove thighs, shred if desired, and stir in egg noodles and cornstarch slurry.
- Cook on High for an additional 15–20 minutes until noodles are al dente.
- Finish with butter and heavy cream, if using, and garnish with parsley.
Notes
For best results, brown the thighs first and add noodles late to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 195 minutes
- Category: Main Course
- Method: Slow cooker
- Cuisine: American