Chicken and Sliders

Chicken and Sliders


"This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h servings 613 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
  2. When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
  3. To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
  4. Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.


  1. 43 Ratings

Most helpful positive review

My mother-in-law grew up during the depression and her French Canadian grandmother taught her how to make this recipe. I am rating this one a "five" with some minor changes. This recipe calls fo...

Most helpful critical review

the concept of this recipe is awesome, but i was very disappointed when i made it....there is hardly any flavor.

My mother-in-law grew up during the depression and her French Canadian grandmother taught her how to make this recipe. I am rating this one a "five" with some minor changes. This recipe calls fo...

This was really good! The sliders are a little chewy, I'm not sure if I did something wrong, and it doesn't say how thin to roll out the dough, so maybe I could roll it thinner next time. I ad...

I LOVE sliders. In our family however, we make it with pork. We buy a fairly inexpensive pork roast and "stew" it like you do a chicken, with onions, celery and chicken broth. Then, make the sli...

WOW! I have been looking for an old-fashioned chicken and noodles recipe for a while now. This one fits the bill. At the end, to the reserved broth, I added cooked carrots, celery, onion,...

This is just like the chicken and noodles my Grandma used to make when I was a child. Highly recommended!!!

This is an excelent recipe! Myself I like the broth left a little less thick. Probably because thats how my mother always made it. Also as a variation, after boiling the chicken a little garlic ...

I have been searching for this recipe! I grew up with this meal. It was always a family favorite and a great meal for our entire family to share together in the winter, all the cousins, aunts,...

This was very good, but I only loosely followed it...I used 2 chicken breasts and 2 thighs with loads of fresh basil from the garden, a touch of red pepper, and loads of sauteed garlic. I didn'...

My husband and I just loved this recipe. The dough was fantastic to work with by using my mixer with the dough hook and rolling it out using my pasta machine. The only problem I had was thickeni...