Slow Cooker Chicken Pot Pie Noodles Recipe

I absolutely love how this Slow Cooker Chicken Pot Pie Noodles Recipe turns out—it’s like your favorite comforting chicken pot pie but with tender egg noodles that soak up all those delicious flavors. When I first tried this recipe, I was amazed at how simple it was to get a rich, creamy, and hearty meal with minimal fuss. It’s perfect for busy weeknights when you want something warm and satisfying without standing over the stove.

You’ll find that the slow cooker does most of the work here, slowly melding the cream of chicken and cream of celery soups with herbs, chicken, and veggies into a cozy, full-flavored base. Plus, adding noodles makes it extra filling but still light enough that it doesn’t feel heavy. This Slow Cooker Chicken Pot Pie Noodles Recipe is one I reach for when I want homestyle goodness with almost no hands-on cooking.

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Ingredients You’ll Need

For this Slow Cooker Chicken Pot Pie Noodles Recipe, I like to use a mix of creamy soups and hearty broth, paired with poultry seasoning and herbs to build a comforting base. Plus, adding frozen mixed veggies makes it easy to throw everything together without chopping fresh produce.

• Cream of Chicken Soup: Gives a rich and creamy texture that’s classic in chicken pot pies.
• Cream of Celery Soup: Adds subtle depth and complements the chicken flavor perfectly.
• Low Sodium Chicken Broth: Balances the creaminess and keeps the flavor from being overpowering.
• Poultry Blend Seasoning: Kinder’s Buttery Poultry Blend is my go-to, but any poultry seasoning works great.
• Black Pepper: Freshly ground if possible, it brings a bright note to the creamy sauce.
• Herbs De Provence (or Italian seasoning): This blend adds warmth and herbaceous flavor that I just can’t get enough of.
• Frozen Mixed Vegetables: I usually stick with a classic blend (peas, carrots, corn), but feel free to add more veggies if you like.
• Boneless Skinless Chicken Breasts or Thighs: Both work well, but thighs stay more tender after slow cooking.
• Garlic and Herb Seasoning (Mrs. Dash or similar): I use this to season the chicken before cooking to build layers of flavor.
• Frozen Egg Noodles: The star ingredient that transforms the pot pie into a hearty noodle dish.

Variations

I like to switch things up sometimes with this Slow Cooker Chicken Pot Pie Noodles Recipe — it’s super flexible, so don’t be afraid to tailor it to what your family prefers or what you have on hand. Whether it’s adding different veggies or swapping chicken parts, it’s easy to make this recipe your own.

• Use chicken thighs instead of breasts: I’ve found thighs add extra tenderness and flavor, especially after slow cooking for several hours.
• Swap frozen veggies for fresh: When in season, I like to add fresh carrots, peas, and corn for more vibrant textures.
• Make it dairy-free: Substitute cream soups with dairy-free cream alternatives and skip the egg noodles for gluten-free pasta to keep it allergy-friendly.
• Add mushrooms or fresh herbs: I once added sautéed mushrooms and fresh thyme for a really aromatic twist that my family adored.

How to Make Slow Cooker Chicken Pot Pie Noodles Recipe

Step 1: Whisk Your Base Ingredients

Start by whisking together your cans of cream of chicken soup, cream of celery soup, chicken broth, poultry blend, black pepper, and Herbs De Provence right in the slow cooker insert. I like to do this first to make sure the seasoning is evenly balanced before adding anything else. You’ll notice the mixture is thick but will become saucier once the chicken and veggies start cooking.

Step 2: Add Frozen Veggies and Seasoned Chicken

Stir in your frozen mixed vegetables—this saves so much prep time and they cook perfectly in the slow cooker. Then, season your chicken breasts or thighs with the garlic and herb blend and nestle them right into the liquid. I usually make sure they’re mostly submerged so they cook evenly and soak up the flavors.

Step 3: Slow Cook to Perfection

Cover and cook on high for 3-4 hours or low for 5-6 hours. In my experience, low and slow works best if you have the time—it really helps the chicken stay tender and the flavors to deepen. Make sure not to remove the lid too often; slow cookers rely on trapped heat to do their magic.

Step 4: Shred Chicken and Cook Noodles

Once the chicken is cooked through, remove it from the slow cooker and shred or chop it into bite-sized pieces. Then return it to the pot. For the noodles, you can either cook them on the stovetop according to package directions or add them into the slow cooker during the last hour to hour and a half of cooking. I usually prefer cooking noodles separately so they don’t get mushy, then stir them in at the end.

Step 5: Let It Thicken

After combining the noodles with your chicken mixture, let everything sit on warm for 10-15 minutes. This allows the sauce to thicken up beautifully and the flavors to blend together. You’ll end up with a creamy, cozy meal that’s just like a chicken pot pie — but way easier!

How to Serve Slow Cooker Chicken Pot Pie Noodles Recipe

Garnishes

I usually top my serving bowls with a sprinkle of fresh chopped parsley or thyme—it brightens the dish and looks super inviting. A little cracked black pepper on top adds a nice subtle kick. Sometimes, I like to add a few grated Parmesan shreds for an extra cheesy touch that melts beautifully.

Side Dishes

This Slow Cooker Chicken Pot Pie Noodles Recipe is hearty enough to stand on its own, but I like pairing it with a simple green salad with a light vinaigrette or some roasted Brussels sprouts for some crisp texture contrast. Garlic bread or crusty rolls are great too for mopping up that creamy sauce—trust me, it’s a treat!

Creative Ways to Present

For special occasions, I’ve served this recipe in mini ramekins topped with flaky puff pastry to mimic classic pot pies, which always gets compliments. Another fun way is to serve it family-style in a large casserole dish with fresh herbs scattered on top—perfect for cozy dinners with friends and family.

Make Ahead and Storage

Storing Leftovers

I store leftover Slow Cooker Chicken Pot Pie Noodles in airtight containers in the fridge and they keep well for about 3-4 days. The noodles soak up more sauce as they rest, so the texture changes slightly but still tastes fantastic the next day—just make sure to reheat gently.

Freezing

I’ve frozen this dish a couple times by portioning it into freezer-safe containers before adding the noodles, since cooked noodles don’t always freeze well. When ready to eat, I thaw overnight in the fridge and cook fresh noodles to mix in before serving. This way you avoid that mushiness and still get all the flavors.

Reheating

When reheating, I prefer warming the slow cooker chicken mixture gently on the stove or in the microwave, then stirring in fresh cooked noodles to bring it back to that perfect creamy texture. This keeps the noodles from getting too mushy and keeps the dish tasting freshly made.

FAQs

Final Thoughts

This Slow Cooker Chicken Pot Pie Noodles Recipe has definitely become a staple in my home because it’s so comforting and easy, yet feels special enough for any night. I love sharing this one with friends and family because everyone gets the same cozy vibe of a classic pot pie but with the fun twist of soft, buttery noodles. If you want a no-fuss, warm, and satisfying meal to cozy up with, I highly recommend giving this recipe a try—you won’t regret it!

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