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What do you get if you combine my two most popular recipes (Slow Cooker Beef Noodles and Slow Cooker Chicken Curry)? My brand new Slow Cooker Chicken Noodles with Curry Sauce! I think you’ll love it.

Curry Sauce and Chicken Noodles in the Slow Cooker

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.

More noodle recipes…

Why you’ll love this Chicken Curry Noodles recipe

⭐️ Super easy – just throw it all in

⭐ Healthy, filling and flavour-packed

⭐️ Budget-friendly ingredients

Close up of family friendly recip - Chicken Noodles with Curry Sauce - made in the slow cooker

How we came up with this recipe

As with all my slow cooker recipes, I began creating this one with a few questions:

➡️ 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

Raw Ingredients for Slow Cooker Chicken Noodles
  • 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

How to make Slow Cooker Chicken Noodles

  1. Put all of the slow cook ingredients into the slow cooker and cook on HIGH for 2.5 hours or LOW for 5.5 hours.
  2. Add in the noodles, green beans and chicken stock. Give everything a good stir and cook on HIGH for 30 minutes.

Substitutions

  • Vegetables – I like to have this with green beans, but you can use anything else you have in or prefer. Peas would be great

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.

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.

Top tipS

To prepare the night before 

Sometimes when I know I’ve got an early start or busy day, I do myself a massive favour and get all the ingredients in the slow cooker pan the night before. 

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.

If you have too much sauce 

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.

More Slow Cooker Curry recipes…

FAQs

Is this a healthy recipe?

Yes, this recipe is nutritious and healthy. What’s best is it manages to be creamy with lots of flavour thanks to the coconut milk and spices, without heaps of added fat that can come with creamy sauces.

Is this a spicy dish?

It has a little kick to it but you can adjust the spiciness by reducing or omitting the chilli. It’s not a very hot dish to begin with, but if you’re feeding kids with a low spice tolerance, it’s fine to take it out.

Do I really not need to chop the chicken first?

No need! Just like in the chicken curry recipe, put all the ingredients in and allow to cook. You can pull the chicken apart with two forks once it’s cooked and before your noodles go in. 

You’ll be left with delicious chunks of shredded chicken, which usually helps to soak up the sauce a little.

Can you recommend a slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. 

I wrote up a whole slow cooker review though, where you might find another one to suit your needs. Have a read here.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

A black slow cooker pan filled with curried noodles and chicken, with green beans.
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4.99 from 161 votes

Slow Cooker Chicken Noodles {with Curry Sauce}

By Sarah Rossi
This easy, delicious and healthy noodle dish is the ultimate homemade convenience food. Slow Cooker Chicken Noodles is perfect for the whole family, any day of the week.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 4

Ingredients 

  • 600 g Chicken thighs, Skinless and boneless
  • 1 Onion, Peeled and chopped
  • 3 Cloves of garlic , Peeled and crushed
  • 2 tsp Fresh ginger, Peeled and crushed (or paste)
  • 3 tbsp Mild curry powder
  • 400 ml Reduced fat coconut milk
  • 1/2 tsp Chilli flakes , Optional
  • 1/2 tsp Salt
  • 100 g Mango chutney

To serve:

  • 250 g Dry egg noodles
  • 300 g Green beans, Trimmed and cut in half
  • 200 ml Chicken stock

Instructions 

  • Put all of the slow cook ingredients into the slow cooker and cook on HIGH for 2.5 hours or LOW for 5.5 hours.
  • Add in the noodles, green beans and chicken stock. Give everything a good stir and cook on HIGH for 30 minutes.

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
Vegetables: I like to have this with green beans, but you can use anything else you have in or prefer. Peas would be great
To reheat: Just refresh with a splash of water or an ice cube when you’re reheating to stop it from drying out
If you have too much sauce: 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
Chilli: Omit if you don’t like any spice 

Nutrition

Calories: 592kcalCarbohydrates: 73gProtein: 28gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 87mgSodium: 1807mgPotassium: 691mgFiber: 6gSugar: 18gVitamin A: 667IUVitamin C: 15mgCalcium: 94mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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45 Comments

  1. 3 stars
    This is really tasty! The coconut milk and mango chutney make a really nice base. I added a little more liquid at the end and then thickened it slightly with the cornflour. I also only used 2tsbp mild curry powder which was plenty for us. The reason I’ve given 3 stars instead of 4 was that the beans were rock hard unfortunately. The amount of noodles and chicken meant the beans just weren’t in enough liquid to cook in half an hour, even on high. Would def try to find a way around this though because the taste is lovely and the chicken was really soft and easy to shred so it goes a long way!

    Reply