Slow Cooker Chicken Pot Pie Noodles
Slow Cooker Chicken Pot Pie Noodles
If you’re craving something creamy, hearty, and full of homestyle flavor, this Slow Cooker Chicken Pot Pie Noodles recipe checks all the boxes. It’s a cozy blend of shredded chicken, tender vegetables, and thick egg noodles all simmered in a rich, savory sauce — the best parts of chicken pot pie without the crust or the work.
This dish is perfect for busy days when you need a hands-off dinner. Just load everything into the slow cooker, walk away, and come home to a warm, comforting meal. It’s similar to my Crockpot Chicken and Noodles but with that extra pot pie flavor thanks to mixed vegetables and savory herbs.
I love serving it over my Creamy Garlic Mashed Potatoes with biscuits on the side for the ultimate comfort food combo.
You can also try these stovetop Creamy Chicken and Noodles or my incredibly delicious Chicken Pot Pie Soup. For a great casserole, check out this Cheddar Bay Chicken Pot Pie!
Why You’ll Love This Recipe
- Dump-and-go prep with minimal cleanup
- Family-approved and kid-friendly
- Great for meal prep or leftovers
- Packed with classic chicken pot pie flavor
- Easy comfort food for cold days or busy weeks
Ingredients You’ll Need
- 1 can cream of chicken soup
- 1 can cream of celery soup – You can substitute with another can of cream of chicken or mushroom if preferred.
- 3 cups chicken broth – Use regular or low-sodium depending on taste.
- 1 tablespoon Kinder’s Buttery Poultry Blend – Adds depth and richness; substitute with your favorite poultry seasoning if needed.
- 1 teaspoon black pepper
- ½ to 1 teaspoon herbs de Provence – A fragrant blend of herbs like thyme, rosemary, savory, and lavender. If you don’t have it, use Italian seasoning or a combination of thyme and rosemary.
- 1 (10 oz) bag frozen mixed vegetables – The classic mix with peas, carrots, corn, and green beans.
- 1 pound boneless skinless chicken breasts or thighs – Thighs stay extra juicy, but breasts work great too.
- Mrs. Dash Garlic & Herb seasoning – Or any garlic-based seasoning for your chicken.
- 1 (24 oz) bag Reames frozen homestyle egg noodles – These must stay frozen until you cook them. See substitutions below.
Ingredient Substitutions
- Pasta alternatives: If you don’t have Reames frozen noodles, you can substitute with cooked rotini, wide egg noodles, or penne. Just be sure to boil them separately — dry pasta typically doesn’t cook evenly in the slow cooker.
- Soup swap: Don’t have cream of celery? Use cream of mushroom or double up on cream of chicken.
- Chicken options: Boneless skinless thighs work just as well as breasts and add extra richness.
- Herb substitute: If you don’t have herbs de Provence, try Italian seasoning or just a pinch of dried thyme and rosemary.
Instructions
Start by mixing the base.
In the bottom of your slow cooker, whisk together the cream of chicken soup, cream of celery soup, chicken broth, poultry seasoning, black pepper, and herbs de Provence. Whisk until smooth and combined. Then stir the frozen mixed vegetables into the soup mixture.
Next, season your chicken breasts or thighs with garlic and herb seasoning and nestle them into the slow cooker so they’re fully submerged. Cover the slow cooker and cook on low for 5-6 hours, or high for 3-4 hours until the chicken is tender and shreds easily.
Remove the cooked chicken and shred or chop it on a cutting board. Return it to the slow cooker and stir to combine with the creamy base and vegetables.
While the chicken mixture is heating back through, bring a large pot of water to a boil. Cook the frozen Reames egg noodles according to the package instructions. These noodles must remain frozen until cooking for best results. Once the noodles are cooked and drained, fold them into the chicken mixture. Stir gently until well combined. Turn the slow cooker to warm and let the dish rest for 10 to 15 minutes. This gives the noodles time to absorb some of the sauce and lets everything thicken up perfectly.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Slow Cooker Chicken Pot Pie Noodles
Ingredients
- 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
- 10 oz Bag of Frozen Mixed Vegetables you can use 2 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
- 24 oz Bag of Reames Frozen Egg Noodles
Instructions
- Whisk soups, broth, poultry blend, pepper, and herbs in the slow cooker.
- Stir in frozen veggies. Season chicken and place into the liquid.
- Cover and cook on high for 3-4 hours or low for 5-6.
- Remove the chicken and chop it or shred it up and return it to the slow cooker.
- Cook noodles on the stovetop per package directions. OR you can add them in to the slow cooker during the last hour to hour and a half.
- Stir noodles into chicken mixture. (This step is if you cook them separately)
- Let sit on warm for 10–15 minutes to thicken up.
Notes
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Reheating: Reheat gently in the microwave or on the stovetop. Add a splash of broth or milk if needed to loosen the sauce.
- Freezer: Not recommended. The noodles tend to become mushy when frozen and thawed.
WOW!!! This is absolutely delicious. I’m eating it right now for the first time and had to come leave a review. It’s fantastic. I used a little less of the poultry seasoning but the Herbs de Provence was the catalyst for greatness!! Thank you! I want this once a week from now on. Excellent recipe!!!
Wow Jamie, what a fantastic review! Thank you so much! And the Herbs de Provence is such a wonderful, underrated seasoning. I am so glad you enjoyed it. Thank you again 🙂
I made this over the weekend but could not find Reame’s noodles. The recipe said to use a 24oz bag, but I don’t think this converts to uncooked noodles. I used a bag and a half of 16oz noodles to get to the 24oz and this was way too many noodles. I think 8 oz of dry noodles would have been much better. I ended up with a crockpot full of noodles that looked like they were once associated with a gravy but had been strained.
No, this definitely would need different measurements and time for the dried egg noodles. Sorry it didn’t work out for you!
We loved this recipe! Such a cozy comfort meal. I have so many leftovers, though. Do you know if it will freeze well?
She mentions at the bottom of the recipe that the noodles if frozen get mushy. So since I’m a household of one I’ll make my noodles separately.
I found your website after seeing another recipe of yours on Facebook. This recipe stood out because my family loves pot pie and chicken & noodles. Without making any variations to your recipe, it was served over a biscuit and mashed potatoes. My husband loved it! I can’t wait to eat the left overs tomorrow!
So happy to hear that Eileen!