Slow Cooker Chicken Pot Pie Noodles Recipe

I absolutely love how cozy and comforting this Slow Cooker Chicken Pot Pie Noodles Recipe turns out every single time. It’s like all the magic of a chicken pot pie but in a creamy noodle bowl that’s perfect for busy days when you want something hearty without the fuss. Whether it’s a chilly evening or a weekend where you want dinner ready when you walk in the door, this recipe really shines.

When I first tried this, I was looking for a way to capture that classic pot pie flavor but also make something freezer-friendly and kid-approved. The slow cooker does all the work, and the way the noodles soak up the rich, savory sauce—oh, it’s just the best comfort food. You’ll find that the Slow Cooker Chicken Pot Pie Noodles Recipe is a total crowd-pleaser that’s worth adding to your regular rotation.

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Ingredients You’ll Need

The ingredients for this Slow Cooker Chicken Pot Pie Noodles Recipe come together in perfect harmony, blending creamy soups with savory chicken and fresh veggies. When shopping, look for low sodium broth to keep the flavors balanced and pick your favorite poultry seasoning—it really makes a difference!

• Cream of Chicken Soup: The creamy base that brings richness without extra effort.
• Cream of Celery Soup: Adds subtle earthiness and depth to the sauce.
• Low Sodium Chicken Broth: Controls salt levels and builds the flavorful liquid.
• Kinder’s Buttery Poultry Blend: A secret weapon for that perfectly savory chicken flavor.
• Black Pepper: Freshly ground is best for a little kick.
• Herbs De Provence: Offers a fragrant herbal note; Italian seasoning works as a great substitute.
• Frozen Mixed Vegetables: A convenient and colorful way to add nutrition and texture.
• Boneless Skinless Chicken Breasts or Thighs: Thighs stay juicier, but breasts work well too.
• Mrs. Dash Garlic and Herb Seasoning: Perfect for coating the chicken and boosting flavor.
• Frozen Egg Noodles: They soak up the sauce like noodles were made to do.

Variations

I love mixing things up slightly depending on the season or what I have on hand—you should totally feel free to customize this Slow Cooker Chicken Pot Pie Noodles Recipe to fit your tastes. It’s forgiving and really adapts well to whatever you toss in.

• Using Different Vegetables: I’ve swapped in fresh green beans, peas, or carrots when frozen veggies weren’t available, and it’s always delicious.
• Chicken or Turkey: Sometimes I use turkey breast leftovers, especially after holidays, and it works wonderfully.
• Dairy-Free Version: Using coconut milk or a non-dairy cream soup option can keep it creamy while accommodating lactose intolerance.
• Adding Cheese: Stirring in some shredded sharp cheddar at the end adds an extra layer of indulgence.

How to Make Slow Cooker Chicken Pot Pie Noodles Recipe

Step 1: Whisk Together the Sauces and Broth in the Slow Cooker

Start by combining your cream of chicken soup, cream of celery soup, and chicken broth right in the slow cooker. Then add the poultry seasoning, black pepper, and herbs de Provence. Whisk everything together thoroughly so the soups dissolve into a smooth, flavorful base. This step helps the sauce develop its signature creamy texture while you prep other ingredients.

Step 2: Add Vegetables and Season the Chicken

Stir in your frozen mixed vegetables—these will cook perfectly in the creamy sauce. I like to season the chicken breasts or thighs with garlic and herb seasoning before placing them gently on top of the mixture. This keeps the chicken extra flavorful and juicy as it simmers.

Step 3: Cook on Low or High Until Chicken is Tender

Cover the slow cooker and set it to cook on low for 5 to 6 hours, or high for about 3 to 4 hours. You’ll know it’s done when the chicken is cooked through and tender enough to shred with a fork. Be careful not to rush this part—slow cooking really makes the flavors meld and the chicken melt in your mouth.

Step 4: Shred the Chicken and Prepare Noodles

Take the chicken out and shred or chop it into bite-sized pieces—this is my favorite part because the tender chicken soaks up all the saucy goodness when it goes back in. You have two options for the noodles: cook them separately on the stovetop according to package instructions (this keeps the noodles firm), or add the frozen egg noodles directly to the slow cooker during the last hour or so to cook right in the sauce for a creamier finish.

Step 5: Combine and Let It Thicken

If you cooked noodles separately, stir them into the slow cooker along with the shredded chicken. Then let the mixture sit on the warm setting for about 10–15 minutes to thicken up nicely. This step helps the sauce cling to every noodle and veggie piece so you get that perfect, cozy texture.

How to Serve Slow Cooker Chicken Pot Pie Noodles Recipe

Garnishes

I like topping this dish with a sprinkle of freshly chopped parsley or thyme leaves for a fresh pop of color and flavor. A little cracked black pepper on top just before serving brings out the warmth in the dish. Sometimes, a light dusting of Parmesan cheese is a nice touch if you want to get a little fancy.

Side Dishes

A crisp green salad with a simple vinaigrette pairs beautifully here to balance the rich noodles. For heartier meals, I’ll serve it with crusty garlic bread or soft dinner rolls to soak up the sauce. Roasted Brussels sprouts or steamed green beans on the side add color and a little crunch.

Creative Ways to Present

For special occasions, I’ve served this slow cooker chicken pot pie noodles recipe in individual ramekins with a light puff pastry crust on top for a fun pot pie vibe. Another time, I layered it in a deep casserole dish and topped with crushed buttery crackers for a crunchy finish. It’s always a hit when you get a little creative!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they keep well for up to 4 days. The flavors actually deepen overnight, making it even better the next day for lunch or a quick dinner.

Freezing

This recipe freezes nicely if you want to batch cook. I usually freeze it before adding noodles, because noodles can become a bit mushy when thawed and reheated. Then, cook fresh noodles when you reheat for best texture.

Reheating

To reheat, I gently warm the leftovers on the stovetop or in the microwave, adding a splash of chicken broth or milk if the sauce feels too thick. Stirring occasionally helps the noodles coat evenly and prevents drying out.

FAQs

Final Thoughts

This Slow Cooker Chicken Pot Pie Noodles Recipe has become a trusty go-to in my kitchen for those nights when comfort food cravings hit hard but time is tight. It’s filling, flavorful, and the kind of dish that feels like a warm hug in a bowl. I’d recommend giving it a try—you might find, like I did, that it quickly becomes one of your favorite slow cooker meals.

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