To make a chicken and noodle dish in a slow cooker, add 1 pound of cubed boneless, skinless chicken thighs to the cooker with 1 14-ounce can of drained artichokes, 1 16-ounce jar of Alfredo sauce and 1 cup of water. Cook on low for five to six hours.
Approximately 25 minutes before serving the dish, stir 3 cups of uncooked egg noodles and 1/2 cup of chopped sun-dried tomatoes into the slow cooker. Turn the heat up to high and cook it for another 20 minutes.
To make chicken noodle soup in a slow cooker, add 3 pounds of chicken pieces, 4 cups of water and 4 cups of chicken broth to the cooker. Season it with 1 teaspoon of seasoned salt, 1/4 teaspoon of pepper, 1 bay leaf, 1/2 teaspoon of dried marjoram and 1/4 cup of chopped parsley. Stir 1 chopped carrot, 2 chopped stalks of celery and 1 chopped onion into the mixture.
Cover, and cook the soup on low for five to six hours. Remove the chicken and bay leaf, take the meat off the bones, and add it back to the pot along with 6 ounces of uncooked egg noodles. Cook the soup for another 45 minutes on low.