Slow-cook tender chicken in broth, then finish with Reames egg noodles for a rich, cozy bowl with silky noodles and a creamy finish.
Craving a bowl of thick, savory chicken and noodles that tastes like it simmered all day? This crock pot method gives you that flavor with almost no hands-on time. You’ll slow-cook seasoned chicken in broth until it shreds easily, then stir in Reames frozen egg noodles near the end so they stay pleasantly chewy, never mushy. The result: spoon-worthy comfort with a glossy broth that clings to every strand.
Chicken And Noodles In Crock Pot With Reames Noodles (Full Method)
This is the exact roadmap I use when I want dependable texture and deep flavor. It avoids soggy noodles and keeps the chicken juicy. You’ll cook the chicken first, then add the noodles so they cook through while the broth stays thick and velvety.
Ingredient List And Why Each One Matters
| Ingredient | Amount | Purpose |
|---|---|---|
| Boneless Skinless Chicken Thighs (or Breasts) | 2 lb (900 g) | Thighs stay succulent; breasts give a lighter bite. Both shred cleanly. |
| Low-Sodium Chicken Broth | 6 cups (1.4 L) | Base for body and salt control; enough to submerge chicken and cook noodles later. |
| Reames Frozen Egg Noodles | 12–16 oz (340–454 g) | Thick, doughy bite; add late so they hold shape and keep broth silky. |
| Onion, Diced | 1 medium | Savory backbone; melts into the broth during the long cook. |
| Celery, Diced | 2 stalks | Gentle herbal note; helps the broth taste homemade. |
| Carrots, Sliced | 2 medium | Slight sweetness; adds color and softens without turning mushy. |
| Garlic, Minced | 3 cloves | Warm aroma that rounds out the stocky flavors. |
| Bay Leaf | 1 | Subtle depth while the chicken cooks. |
| Dried Thyme | 1 tsp | Classic chicken-soup note that pairs with noodles. |
| Black Pepper + Kosher Salt | To taste | Season in stages for a balanced, savory finish. |
| Butter Or Heavy Cream (Optional) | 2 Tbsp butter or 1/2 cup cream | Richer mouthfeel; add at the end for a glossy broth. |
| Fresh Parsley | 2 Tbsp, chopped | Clean finish that brightens the bowl. |
Step-By-Step: From Broth To Bowl
- Load The Base: Add onion, celery, carrots, garlic, bay leaf, thyme, and broth to the crock pot. Lightly salt the broth — you can adjust later.
- Season The Chicken: Pat dry, sprinkle with pepper and a pinch of salt, then nestle the chicken into the broth.
- Slow Cook The Chicken: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken shreds easily. Keep the lid closed during this stretch so the pot stays hot and steady.
- Shred And Skim: Lift out chicken, shred with two forks, and remove the bay leaf. Skim excess fat from the surface for a cleaner broth.
- Add Reames Noodles: Return the shredded chicken to the pot. Stir in Reames frozen egg noodles. Switch to High and cook until the noodles are tender with a slight chew — usually 20–30 minutes, stirring once or twice so they cook evenly.
- Finish And Serve: Stir in butter or cream if using. Taste and adjust salt. Ladle into bowls and top with parsley.
Why The Noodles Go In Late
Reames noodles are thick and hearty. If they simmer for hours, they swell too much and cloud the broth. Adding them near the end keeps their signature chew while the broth stays glossy. Reames’ own FAQ notes their noodles can be part of a slow cooker recipe, yet they recommend cooking per package directions first for best texture and then combining with the dish. This method respects that advice while keeping the one-pot ease.
Crock Pot Chicken And Reames Noodles — Timing And Texture
Chicken needs time to turn fork-tender, but the noodles need far less. That gap is the entire strategy. Cook the chicken to shredding stage, then bring the pot back to a gentle bubble on High and drop in the noodles. Stir after 10 minutes to keep them from clumping. Begin tasting at the 20-minute mark. When the center is tender but still springy, you’re ready.
Texture Targets That Never Fail
- Chicken: Shreds easily with a fork and stays juicy.
- Broth: Slightly thick from starch released by the noodles; not pasty.
- Noodles: Plump with a soft bite; strands keep their shape.
Safety Notes You Should Know
Start with thawed chicken and keep the lid on during the long cook. That steady heat matters for food safety and even cooking. When the chicken is done, it should reach 165°F at the thickest point before you move on to the noodle step. A quick thermometer check takes seconds and protects the batch.
Reames Noodles In The Crock Pot — Close Variant Tips That Work
Reames makes different frozen egg noodles with different cook windows. Some bags list a longer simmer when boiled on the stove, and a quick-prep bag can finish in about five minutes when cooked in boiling liquid. A slow cooker runs cooler than a rolling boil, so budget extra time. The practical move is simple: switch the crock pot to High, add noodles, and start tasting at 20 minutes until the texture lands where you like it.
Broth Volume And Salt Control
Broth cooks down a bit and noodles drink it up. Begin with six cups; you can add another cup if you prefer a looser bowl. Keep salt light early on and dial it in right before serving. If you use salted butter or a salty stock, you may not need more than a tiny pinch at the end.
Make It Creamy Or Keep It Brothy
For a creamy finish, stir in butter or a splash of cream in the last few minutes. For a brothy style, skip the dairy and add a squeeze of lemon for brightness. Both routes play nice with the noodles.
Seasoning Paths That Never Get Old
Classic Chicken-Noodle Profile
Thyme, bay, black pepper, and parsley keep the flavor familiar and cozy. A pinch of turmeric adds a golden hue without taking over.
Rotisserie-Style Twist
Swap thyme for a mix of paprika, granulated garlic, onion powder, and a pinch of dried oregano. Finish with butter for a shiny broth.
Herb-Forward Bowl
Stir in dill and chives at the end. They stay bright and lift the whole pot.
Smart Swaps And Add-Ins
Protein Swaps
- Chicken Breasts: Lean and tender; shred right when they hit 165°F so they don’t dry out while you wait on noodles.
- Leftover Shredded Chicken: Add during the noodle step so it only needs to reheat.
Vegetable Add-Ins
- Mushrooms: Add at the start for a deeper, savory broth.
- Frozen Peas Or Corn: Stir in during the last 5 minutes for sweetness and color.
- Baby Spinach: Fold in right before serving; it wilts instantly.
Broth Boosters
- Better-Than-Bouillon or Stock Concentrate: One small spoon at the end tightens flavor fast.
- Splash Of Soy Sauce: Adds umami without turning the dish “soy-forward.”
For food-safe slow cooking habits that match this method, see the USDA’s guidance on slow cookers and food safety, and verify doneness with the official safe temperature chart. Reames also shares noodle handling tips in their FAQ page, including notes about crock pot use and best texture.
Exact Timing Guide For Chicken And Noodles In Crock Pot With Reames Noodles
Use these windows as a starting point. Different slow cookers run a little hot or cool, and Reames has more than one noodle line. Taste and check as you go.
Timing, Doneness Cues, And Fixes
| Stage | Typical Time | What To Check / Quick Fix |
|---|---|---|
| Chicken On Low | 4–5 hours | Shreds with a fork; hits 165°F at center. If firm, give it 30 minutes more. |
| Chicken On High | 2–3 hours | Same doneness check. If edges shred but center resists, cook 15 minutes more. |
| Noodles On High | 20–30 minutes | Taste at 20 minutes; stir once or twice. If too firm, cook in 5-minute steps. |
| Broth Too Thick | — | Add 1/2–1 cup hot broth or water; stir and taste salt again. |
| Broth Too Thin | — | Simmer uncovered on High for 5–10 minutes; stir to prevent sticking. |
| Need More Flavor | — | Add a pinch of salt and a small spoon of stock concentrate; finish with pepper. |
| Richer Texture | — | Stir in butter or a splash of cream right before serving. |
Make-Ahead, Storage, And Reheat
Make-Ahead
Dice vegetables up to two days ahead and refrigerate. Measure spices and stash them in a small jar. On cook day, everything drops in fast.
Storage
Cool leftovers, then refrigerate in a shallow container. The noodles will continue to drink broth in the fridge. When you reheat, loosen with a splash of stock or water.
Reheat
Warm on the stove over gentle heat until steaming and the chicken is hot throughout. If you prefer the noodles firmer on day two, cook and store extra noodles separately and add to each bowl while reheating.
Troubleshooting Common Questions
Can I Add The Noodles At The Start?
That long cook makes them bloat and shed too much starch. Add them at the end to keep shape and chew.
Can I Cook Reames Separately And Combine?
Yes. Reames suggests cooking per the bag directions for best texture, then combining with the finished dish. If you prefer tighter control over doneness, this route works well. Drain, then fold into the crock pot right before serving so the noodles pick up flavor without softening too much.
Can I Use Dried Egg Noodles?
Yes. Add them during the noodle step and budget a little extra time. Taste in short intervals so they don’t overcook.
Why Did My Broth Turn Cloudy?
Vigorous stirring or very long noodle time can release extra starch. It’s still tasty. Next time, add noodles later and keep the pot at a steady simmer rather than a boil.
Nutrition Snapshot (Estimate Per Serving, 6 Servings)
This ballpark helps you plan. Exact values vary with broth brand, chicken cut, and how much dairy you finish with.
- Calories: ~420
- Protein: ~32 g
- Carbs: ~45 g
- Fat: ~12 g
- Sodium: Varies by broth; choose low-sodium to keep it modest.
Pro Tips For Flawless Bowls
- Keep The Lid Closed: Lifting it drops heat and extends cook time.
- Shred, Then Season: Seasoning after shredding distributes salt evenly.
- Stir Gently During Noodle Step: One or two turns are enough to prevent clumping without breaking strands.
- Finish Fresh: Parsley or chives at the end wake up the broth.
What Makes Reames Shine Here
Reames frozen egg noodles bring a hearty, hand-cut feel that stands up to a rich broth. They absorb flavor without falling apart, which is why this crock pot approach works so well. You get the comfort of chicken and noodles with a texture that feels like it was made on a Sunday afternoon.
Printable-Style Summary
At A Glance
Cook chicken with aromatics on Low 4–5 hours (or High 2–3). Shred. Switch to High. Add Reames noodles and cook 20–30 minutes, stirring once or twice. Finish with butter or cream if you like. Season and serve.
