Description
This Slow Cooker Chicken Pot Pie Noodles recipe is a comforting and hearty dish perfect for busy days. It combines tender chicken, creamy soups, flavorful broth, and mixed vegetables, all slow-cooked to perfection and topped with tender egg noodles. The dish delivers classic pot pie flavors with the convenience of a slow cooker, making it an easy yet satisfying meal for families.
Ingredients
Units
Scale
Sauces and Broth
- 10.5 oz Can of Cream of Chicken Soup
- 10.5 oz Can of Cream of Celery Soup
- 3 cups Low Sodium Chicken Broth
- 1 tbsp Kinder's Buttery Poultry Blend or your favorite poultry blend seasoning
- 1 tsp Black Pepper
- 1/2-1 tsp Herbs De Provence (can substitute Italian seasoning or a combination of thyme and rosemary)
Vegetables and Protein
- 10 oz Bag of Frozen Mixed Vegetables (use 2 bags if you would like more vegetables)
- 1 lb Boneless Skinless Chicken Breasts or Thighs
- Mrs. Dash Garlic and Herb Seasoning or any garlic and herb blend, just enough to coat the chicken
Pasta
- 24 oz Bag of Reames Frozen Egg Noodles
Instructions
- Prepare the Slow Cooker Base: Whisk together the cream of chicken soup, cream of celery soup, low sodium chicken broth, Kinder’s Buttery Poultry Blend, black pepper, and Herbs De Provence in the slow cooker until well combined.
- Add Vegetables and Chicken: Stir in the frozen mixed vegetables. Season the chicken breasts or thighs with Mrs. Dash Garlic and Herb Seasoning, ensuring each piece is nicely coated, then place the chicken into the liquid mixture in the slow cooker.
- Slow Cook the Mixture: Cover the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken from the slow cooker, chop or shred it into bite-sized pieces, then return it to the slow cooker to mix with the sauce and vegetables.
- Cook the Egg Noodles: Cook the frozen egg noodles on the stovetop according to the package directions. Alternatively, for ease, you can add the frozen noodles directly into the slow cooker during the last 1 to 1.5 hours of cooking to allow them to cook in the sauce.
- Combine Noodles and Sauce: If cooked separately, stir the cooked egg noodles into the slow cooker mixture. Then, let the pot sit on the warm setting for 10–15 minutes to allow the sauce to thicken up before serving.
Notes
- You can adjust the amount of mixed vegetables based on your preference by using one or two bags.
- To save time, adding frozen noodles directly to the slow cooker during the last hour is a great shortcut, but cooking noodles separately ensures they don’t become overly soft.
- Use thighs for juicier meat or breasts for leaner options based on dietary preference.
- Seasonings can be modified; if Herbs De Provence is not available, Italian seasoning or a mix of thyme and rosemary works well.
- Letting the dish sit on warm after adding noodles helps thicken the sauce nicely for the perfect creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
