Slow Cooker Chicken Pot Pie Noodles (Print Format)

Creamy chicken, savory broth, egg noodles, and veggies blend for the ultimate cozy, hands-off dinner.

# Ingredients:

→ Base Ingredients

01 - 10.5 oz can of cream of chicken soup
02 - 10.5 oz can of cream of celery soup
03 - 3 cups low sodium chicken broth

→ Seasonings

04 - 1 tbsp Kinder's Buttery Poultry Blend or any poultry blend seasoning
05 - 1 tsp black pepper
06 - 1/2-1 tsp Herbs De Provence or substitute with Italian seasoning, thyme, or rosemary
07 - Mrs. Dash Garlic and Herb Seasoning or similar garlic and herb seasoning

→ Vegetables

08 - 10 oz bag of frozen mixed vegetables (use 2 bags for extra vegetables if desired)

→ Protein

09 - 1 lb boneless skinless chicken breasts or thighs

→ Carbohydrates

10 - 24 oz bag of Reames frozen egg noodles

# Steps:

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.

# Tips:

01 - Letting the dish sit on warm helps the sauce thicken further for a creamy consistency.