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Crockpot Chicken Noodle Casserole

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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.

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

  1. 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.
  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
  3. Shred chicken with two forks directly in the slow cooker.
  4. Add frozen vegetables and uncooked egg noodles. Stir to combine.
  5. Cover and cook on high for 20–30 minutes, stirring halfway through, until noodles are tender.
  6. Optional: Sprinkle shredded cheese over top and let it melt during the last 5–10 minutes.
  7. 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

Find it online: https://thefamilycooking.com/crockpot-chicken-noodle-casserole/