Crockpot Chicken Noodle Casserole

Why You’ll Love This Recipe

This Crockpot Chicken Noodle Casserole combines everything you love about classic chicken noodle soup with the creamy satisfaction of a casserole. It’s simple, satisfying, and packed with flavor. The slow cooker does all the work, leaving you with a comforting meal that’s ready when you are. Plus, it’s customizable—great for using up leftover chicken or sneaking in extra veggies for the family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (or thighs)
• Wide egg noodles
• Cream of chicken soup
• Chicken broth
• Milk
• Frozen mixed vegetables (peas, carrots, corn, green beans)
• Onion, chopped
• Garlic powder
• Dried parsley
• Salt
• Black pepper
• Shredded cheddar cheese (optional, for topping)

Directions

1. Prepare the slow cooker: Spray the inside with nonstick cooking spray or lightly grease it.
2. Add ingredients: Place chicken breasts in the bottom of the slow cooker. Add cream of chicken soup, chicken broth, milk, onion, garlic powder, parsley, salt, and pepper. Stir gently to combine.
3. Cook: Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
4. Shred the chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker.
5. Add noodles and vegetables: Stir in the uncooked egg noodles and frozen vegetables. Cover and cook on high for an additional 20–30 minutes, or until the noodles are tender.
6. Optional cheesy topping: Sprinkle shredded cheddar cheese on top, cover, and let it melt before serving.
7. Serve: Stir everything together and enjoy warm.

Servings and timing

This recipe serves 6 people and takes about 6½ hours total—10 minutes for prep, 6 hours of slow cooking, and 20–30 minutes for finishing the noodles.

Variations

• Cheesy Chicken Noodle Casserole: Mix in shredded cheddar, mozzarella, or Monterey Jack for extra creaminess.
• Vegetable Boost: Add mushrooms, broccoli florets, or spinach for extra nutrition.
• Creamy Upgrade: Stir in a bit of sour cream or cream cheese before serving.
• Spicy Twist: Add a dash of cayenne pepper or a spoonful of hot sauce for some heat.
• Low-Carb Option: Replace noodles with cooked spaghetti squash or zucchini noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of milk or broth to restore creaminess. This dish can also be frozen for up to 2 months—thaw overnight in the refrigerator before reheating.

FAQs

Can I use cooked chicken instead of raw?

Yes, use cooked or rotisserie chicken. Add it in with the noodles during the last 30 minutes of cooking.

Can I use different noodles?

Egg noodles work best, but you can use rotini, penne, or shells. Just monitor cooking time so they don’t get mushy.

Can I make this without cream of chicken soup?

Yes, you can substitute with a homemade roux (butter, flour, and chicken broth) or cream of mushroom soup.

How do I keep the noodles from overcooking?

Add them near the end of cooking and check frequently to ensure they’re just tender.

Can I use fresh vegetables?

Absolutely—just chop them small so they cook evenly with the noodles.

What type of chicken works best?

Boneless, skinless chicken breasts or thighs both work well. Thighs tend to stay a bit juicier.

Can I make it dairy-free?

Yes, use a dairy-free cream soup and plant-based milk substitute.

Can I bake this instead of using a slow cooker?

Yes, combine the cooked chicken, noodles, and sauce in a casserole dish and bake at 350°F (175°C) for 25–30 minutes.

Can I add cheese directly into the casserole?

Definitely! Mix in cheese before serving for extra richness and flavor.

What should I serve with it?

It pairs wonderfully with a green salad, garlic bread, or steamed vegetables.

Conclusion

Crockpot Chicken Noodle Casserole is a creamy, comforting meal that’s as easy as it is delicious. With tender chicken, hearty noodles, and savory vegetables, it’s a family favorite that brings all the flavor of homemade comfort food with the convenience of slow cooking. Perfect for busy days or cozy nights, this dish is sure to become a go-to in your recipe rotation.

Crockpot Chicken Noodle Casserole

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Crockpot Chicken Noodle Casserole is a creamy, hearty, and comforting slow cooker meal that combines tender chicken, egg noodles, vegetables, and a rich, savory sauce. It’s a simple, family-friendly dish perfect for busy weeknights or cozy weekends.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6 hours 20 minutes
• Total Time: 6 hours 30 minutes
• Yield: 6 servings
• Category: Casserole
• Method: Slow Cooker
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (or thighs)
• 8 oz wide egg noodles
• 1 can (10.5 oz) cream of chicken soup
• 2 cups chicken broth
• 1 cup milk
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small onion, chopped
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese (optional, for topping)

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Instructions

1. Lightly grease the inside of the slow cooker with nonstick spray or oil.
2. Place chicken breasts in the bottom of the slow cooker. Add cream of chicken soup, chicken broth, milk, onion, garlic powder, parsley, salt, and pepper. Stir to combine.
3. Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
4. Remove the chicken, shred it with two forks, and return it to the slow cooker.
5. Stir in the uncooked egg noodles and frozen vegetables. Cover and cook on high for an additional 20–30 minutes, or until noodles are tender.
6. Optional: Sprinkle shredded cheddar cheese on top, cover, and let it melt before serving.
7. Stir everything together and serve warm.

Notes

• Add noodles near the end of cooking to prevent them from becoming mushy.
• Use cooked or rotisserie chicken if you want to shorten cooking time.
• For a creamy boost, stir in sour cream or cream cheese before serving.
• Substitute fresh vegetables for frozen if preferred—just chop them small for even cooking.
• Pair with garlic bread or a green salad for a complete meal.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 420
• Sugar: 6g
• Sodium: 910mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 110mg