01 -
Whisk together the cream of chicken soup, cream of celery soup, chicken broth, poultry seasoning, black pepper, and Herbs De Provence inside the slow cooker.
02 -
Stir the frozen vegetables into the slow cooker mixture. Season the chicken with garlic and herb seasoning and add it to the slow cooker.
03 -
Cover and cook on high for 3-4 hours or on low for 5-6 hours.
04 -
Remove the chicken from the slow cooker, chop or shred it, and return it to the slow cooker.
05 -
Cook the egg noodles on the stovetop according to package instructions, or add them directly to the slow cooker during the last 1 to 1.5 hours of cooking.
06 -
If cooking noodles separately, stir them into the chicken mixture. Let the dish sit on warm for 10-15 minutes to thicken before serving.