Crock Pot Chicken Pot Pie Noodles

Crock Pot Chicken Pot Pie Noodles

Crock Pot Chicken Pot Pie Noodles is the perfect comfort food dinner! This easy slow cooker recipes combines tender chunks of chicken, hearty vegetables, savory sauce, creamy chicken pot pie flavor, and soft egg noodles to create a delicious, family-friendly chicken dinner.

Course Crock Pot, Dinner, Slow Cooker

Cuisine American

Keyword chicken pot pie noodles

Prep Time 10

Cook Time 6 10

Total Time 6 20

Servings

Calories 463kcal

Author Jessica - Together as Family

Equipment

Ingredients

2 cans (10.5 oz each) condensed cream of chicken soup
3 cups chicken broth
2 teaspoons onion powder
2 teaspoons poultry seasoning
1½ teaspoons garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 celery stalk finely diced
2 cups frozen peas and carrots
1 cup frozen corn
1½ pounds boneless, skinless chicken breasts (about 2-3 chicken breasts)
2 tablespoons butter sliced thin
1 bag (12 oz) wide egg noodles
½ cup heavy cream (or half and half)

Instructions

Spray the insert of a crock pot (at least 6 QT) lightly with nonstick spray.
Add the cream of chicken soup, chicken broth, and dried seasonings directly into the crock pot and stir with a whisk until smooth and evenly combined.
2 cans (10.5 oz each) condensed cream of chicken soup, 3 cups chicken broth, 2 teaspoons onion powder, 2 teaspoons poultry seasoning, 1½ teaspoons garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
Add in the diced celery, frozen peas and carrots, and frozen corn.
1 celery stalk, 2 cups frozen peas and carrots, 1 cup frozen corn
Nestle the chicken breast into the mixture, trying to cover the chicken with the sauce.
1½ pounds boneless, skinless chicken breasts
Cut the butter into thin slices and place it evenly over the top of everything.
2 tablespoons butter
Cover and cook on LOW heat for 5-6 hours, until the thickest part of the chicken reaches at least 165°F.
Remove the chicken from the slow cooker and place it onto a plate or cutting board. Use two forks to shred the chicken, or you can use an electric hand mixer to beat/shred the chicken right in the crock pot (I do this). Return the shredded chicken back into the creamy sauce and mix everything together.
^{*Make sure the crock pot is on the warm setting once the cook time is over, and while you prepare the noodles.}
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, until tender but slightly firm (about 1-2 minutes past al dente time). Drain the noodles but do not rinse them.
1 bag (12 oz) wide egg noodles
Stir the heavy cream into the crock pot until evenly combined.
½ cup heavy cream
Pour in the cooked and drained noodles, and stir until the noodles are completely coated in the creamy chicken mixture.
Let the chicken pot pie noodles sit in the crock pot on WARM for 10 minutes before serving. This allows the noodles to absorb some of the sauce as they sit, and the sauce to thicken.
Ladle into bowls and serve warm, enjoy!

Notes

I prefer using the heavy cream in this dish for a richer, creamier flavor; however, half and half works just as well for a less rich version of the creamy sauce.
If you are watching salt-intake, or want to control it yourself, use low-sodium chicken broth and unsalted butter. Then add additional salt if needed, once the cook time is done and you have tasted it. The slow cooker does tend to mute flavors over the longer cook time, so I prefer using full salted chicken broth and salted butter. Another option is to use reduced-sodium cream of chicken soup if wanted.
If the chicken breasts are large I like to cut them in half so they're smaller pieces, and they cook more evenly, and they turn out especially tender at the end.
Poultry seasoning is a dried seasoning mix from the McCormick brand or generic brands have it as well. Other options include any chicken seasoning blend such as Kinders (they have a good one) or another brand you love. The seasoning blend is not quite the same as the poultry seasoning, but it would still work if needed.
Serve these chicken pot pie noodles inside bowls because they do have a creamy sauce, not like soup consistency, but enough that it's best ladled into bowls for eating.

Nutrition