This comforting slow cooker meal combines all the flavors of chicken pot pie with tender egg noodles in a creamy, hearty sauce.
Prep Time: 15 minutes
Cook Time: 6–8 hours (Low) or 3–4 hours (High)
Total Time: 6–8 hours
Servings: 6–8
Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 2 cans (10.5 oz each) cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary (optional)
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup heavy cream or half-and-half
- 12 oz egg noodles
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
1. Add Ingredients to the Crockpot
Place the chicken in the bottom of the slow cooker.
Add:
- Onion
- Garlic
- Frozen mixed vegetables
- Cream of chicken soup
- Chicken broth
- Thyme
- Parsley
- Rosemary (if using)
- Garlic powder
- Onion powder
- Salt and pepper
Stir gently to combine.
2. Cook
- Low: 6–8 hours
- High: 3–4 hours
The chicken should be tender and easy to shred.
3. Shred the Chicken
Remove the chicken and shred it using two forks. Return it to the crockpot.
4. Cook the Noodles
Cook the egg noodles in salted boiling water until just al dente according to the package directions. Drain well.
Alternative: If your slow cooker runs hot and has enough liquid, you can stir the uncooked noodles directly into the crockpot during the last 25–35 minutes of cooking. Add an extra ½–1 cup of broth if needed.
5. Finish the Dish
Stir into the crockpot:
- Heavy cream
- Butter
Then fold in the cooked egg noodles.
Cook on Low for another 10–15 minutes, until everything is hot and well combined.
6. Serve
Garnish with fresh parsley and serve with:
- Buttermilk biscuits
- Dinner rolls
- Garlic bread
- A simple green salad
Optional Add-Ins
- 8 oz sliced mushrooms
- 1 diced potato (cook with the chicken)
- ½ cup grated Parmesan cheese
- 1 teaspoon poultry seasoning
- A pinch of cayenne pepper for mild heat
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the noodles for up to 3 months. Add freshly cooked noodles when reheating for the best texture.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of chicken broth or milk if the sauce has thickened.
Tips
- Chicken thighs stay especially juicy during slow cooking.
- Don’t overcook the noodles—they’ll continue to soften after being mixed into the sauce.
- For an extra-rich flavor, use half cream of chicken soup and half cream of celery soup.
- Add a squeeze of fresh lemon juice before serving to brighten the creamy flavors.
This cozy Crockpot Chicken Pot Pie Noodles recipe is creamy, filling, and perfect for busy weeknights or chilly evenings.