What is more welcoming than a hot dinner that's ready when you are? This saucy chicken dish couldn't be easier to put together. Just mix, pop in your slow cooker, and turn it on. The chicken is fall-off-the-bone tender and there is plenty of sauce to coat a side of egg noodles.

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Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Arrange chicken thighs in a slow cooker.

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  • Stir together soup, BBQ sauce, mustard, and onion powder. Pour over chicken.

  • Cover and cook on LOW 4 hours. Sprinkle with parsley (optional).

  • Meanwhile, cook egg noodles according to package directions, omitting salt; drain. Serve with chicken and sauce.

Recipe Tips:

If you prefer a thicker sauce, after chicken is cooked, transfer sauce to saucepan. Bring to a boil over medium heat; boil until reduced to 2 cups (500 mL).

Serve with boiled or steamed green beans, peas, or broccoli. You can also swap the egg noodles with 12 oz (340 g) of whatever pasta you have on hand.

Switch it up: If you like, shred the chicken with two forks. Serve the pulled chicken on a roll with coleslaw and a side of corn on the cob.

Nutrition Facts (per serving).
Calories
510
Fat
17 g
Sodium
690 mg
Carbohydrate
50 g
Dietary Fiber
2 g
Protein
40 g
Calcium
4 %DV

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