Slow Cooker Chicken Pot Pie Noodles
These Slow Cooker Chicken Pot Pie Noodles are the ultimate cozy dinner — packed with tender chicken, mixed vegetables, and hearty egg noodles in a creamy, savory sauce. Perfect for busy nights, meal prep, or when you’re craving classic comfort food.
Servings 8
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.