Slow Cooker Chicken Noodles With Curry Sauce

For my latest in my slow cooker chicken recipes collection, I decided to combine my two most loved slow cooker recipes to create a delicious hybrid of flavour and convenience. This Chicken Noodles with Curry Sauce recipe is a wonderful marriage of my Slow Cooker Beef Noodles and Slow Cooker Chicken Curry dishes! Honestly, it works so well and I think you’re going to love this one too. It has all the flavour and texture of the two dinners, with the noodles being able to soak up that wonderful curry sauce. As always, I am keeping it simple (I won’t use the word ‘cheat’ but you know that’s what I am saying) by allowing everything to be thrown in the slow cooker for ultimate ease. No browning necessary, just a few extras added in about 30 minutes before the end.

Why you’ll love this Chicken Curry Noodles recipe

⭐️ Super easy – just throw it all in

Gyoza Noodle Soup {15 Minute Meal}

Chicken Chow Mein {Quick & Easy Recipe}

Peanut Butter Noodles with Halloumi {Satay-Style Stir Fry}

Beef Stir Fry {with Noodles and Sticky Sauce}

⭐ Healthy, filling and flavour-packed ⭐️ Budget-friendly ingredients ➡️ Can it all be thrown in with as little time and effort as possible to prepare? ➡️ Do we have a lot of store cupboard ingredients involved? ➡️ And is it a satisfying and delicious meal for the whole family? I am happy to say this chicken curry noodles ticks every box! We don’t even have to handle or chop up the chicken beforehand, because pull it apart once it’s cooked. It’s always a bonus if you have something you can prep the night before to save yourself even more time in the morning, and the leftovers are great the day after too. This is firmly on my list of ‘great all rounder for midweek’.

Slow Cooker Chicken Noodles Ingredients Notes

Chicken – Skinless and boneless chicken thighs are best for this recipe as they’re not dry and they shred up really well. You can use breast if you prefer, but beware it might be drier Onion – I have a pack of frozen onion in stock for these slow cooker recipes, as it means we don’t even have to chop anything up beforehand. Just dump it all in! Garlic and ginger – Again, I use the cheat version of these from a jar to reduce the prep time. You can use fresh if you prefer though Curry powder – I use mild curry powder for this, which I would recommend if you’re serving to children especially, but it’s down to personal preference Noodles – I use the dried egg noodles that take just a short time to soften in with the juices once the meat and sauce is almost done in the slow cooker

Reheating leftovers Just refresh with a splash of water or an ice cube when you’re reheating to stop it from drying out. In the freezer Cooked noodles don’t generally freeze very well, but I would rather freeze than throw it away. If you can freeze it without the noodles, that would be best. Make sure you defrost thoroughly before reheating. Just make sure there’s enough room for the pan in the fridge, then take it out and switch on in the morning. You can also use this WiFi plug to switch it on during the day if you’d prefer. There is usually sauce left in the slow cooker once the chicken is cooked and you haven’t yet put in the noodles. The noodles may soak up the sauce, but some brands of noodles may not. If it’s a little runny, you can thicken the sauce by adding 1 tbsp of cornflour mixed with 2 tbsp water and stir through the cooked dish.