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.