Why You’ll Love This Recipe
This casserole is the ultimate comfort food made even easier by using your slow cooker. It’s creamy, satisfying, and full of homestyle flavors that remind you of a classic chicken noodle soup—only richer, heartier, and more filling. It’s a great make-ahead meal, perfect for feeding a crowd, and kid-approved.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Egg noodles (uncooked, to be added later)
- Cream of chicken soup
- Sour cream or cream cheese
- Chicken broth
- Frozen mixed vegetables (peas, carrots, corn, green beans)
- Onion (chopped)
- Garlic (minced)
- Salt and black pepper
- Dried parsley
- Optional toppings: shredded cheddar cheese, crushed crackers or breadcrumbs
Directions
- Add chicken, cream of chicken soup, sour cream (or cream cheese), chicken broth, onion, garlic, parsley, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and tender.
- Shred the chicken with two forks right in the crockpot.
- Stir in the frozen vegetables.
- Add uncooked egg noodles and mix gently. Cover and cook on high for 20–30 minutes, or until noodles are tender. Stir halfway through if possible.
- Optional: Sprinkle shredded cheese over the top during the last 5–10 minutes and let it melt.
- Serve hot and enjoy!
Servings and timing
This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 6–7 hours on low (or 3–4 hours on high) + 20–30 minutes for noodles
Total time: 6½ to 7½ hours (on low)
Variations
- Add cheese: Stir in shredded cheddar or mozzarella for extra creaminess.
- Use rotisserie chicken: Add cooked shredded chicken during the last hour to skip the slow-cook step.
- Spice it up: Add a pinch of paprika, garlic powder, or red pepper flakes.
- Make it gluten-free: Use gluten-free noodles and a gluten-free condensed soup.
- Add bacon: Crumbled cooked bacon adds a smoky crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of broth or water and warm in the microwave or on the stovetop over medium-low heat.
Freezing is not recommended once the noodles are added, as they may become mushy when thawed.
FAQs
Can I use pre-cooked chicken?
Yes, add cooked shredded chicken during the last hour of cooking, just before adding the noodles.
When should I add the noodles?
Add the uncooked noodles in the last 20–30 minutes of cooking to prevent them from getting mushy.
Can I use other pasta types?
Yes, short pasta shapes like rotini or shells work well—just adjust the cook time slightly.
Can I make this dairy-free?
Yes, use dairy-free cream of chicken soup and a non-dairy cream cheese or yogurt alternative.
Is it okay to cook the noodles separately?
Absolutely. Cook the noodles separately and stir them in just before serving for more control over the texture.
What vegetables work best?
Frozen mixed veggies are easiest, but you can also use fresh carrots, peas, green beans, or corn.
Can I double the recipe?
Yes, as long as your slow cooker is large enough. Cooking time may increase slightly.
Can I bake this instead of using a crockpot?
Yes, combine all ingredients (except noodles) in a baking dish, cover, and bake at 350°F for about 1 hour. Add cooked noodles before serving.
Why did my noodles turn mushy?
They were likely cooked too long. Add them toward the end and check frequently for doneness.
How can I make it more flavorful?
Add herbs like thyme or rosemary, or use garlic and onion powder to boost flavor.
Conclusion
Crockpot Chicken Noodle Casserole is a creamy, cozy, and crowd-pleasing meal that’s as simple as it is satisfying. With tender chicken, soft noodles, and a rich, savory sauce, it’s the kind of meal everyone looks forward to. Whether you’re feeding your family or prepping meals ahead of time, this slow cooker classic is sure to become a regular favorite.
PrintCrockpot Chicken Noodle Casserole
Crockpot Chicken Noodle Casserole is a creamy, comforting one-pot meal made with tender chicken, egg noodles, vegetables, and a rich sauce—all slow-cooked to cozy perfection. It’s a family-friendly dinner that’s easy to prep and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6.5–7.5 hours (on low)
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream or 4 oz cream cheese, softened
- 2 cups chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 8 oz egg noodles (uncooked)
- Optional: 1 cup shredded cheddar cheese
Instructions
- Place chicken, cream of chicken soup, sour cream (or cream cheese), chicken broth, onion, garlic, parsley, salt, and pepper into the slow cooker. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
- Shred chicken with two forks directly in the slow cooker.
- Add frozen vegetables and uncooked egg noodles. Stir to combine.
- Cover and cook on high for 20–30 minutes, stirring halfway through, until noodles are tender.
- Optional: Sprinkle shredded cheese over top and let it melt during the last 5–10 minutes.
- Serve warm and enjoy!
Notes
- Use rotisserie chicken to reduce cook time—add it when adding the noodles.
- Add herbs like thyme or rosemary for extra flavor.
- Cook noodles separately if you prefer firmer texture or plan to freeze leftovers.
- Not recommended for freezing after noodles are added—they may become mushy.
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
