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This Slow Cooker chicken pot pie noodle dish is the kind of weeknight supper that practically makes itself. Five ingredients, eight minutes of hands-on work, and by dinnertime you’ve got a creamy, hearty bowl that tastes like it simmered on the stove all day.
Why You’ll Love It
Only 5 ingredients — chicken, frozen vegetables, two cans of soup, broth, and egg noodles. That’s it.
Minimal prep — layer everything in the Slow Cooker and walk away. No browning, no sautéing, no stirring until the noodles go in.
Incredibly cozy flavor — the creamy broth soaks into the egg noodles and shredded chicken in a way that tastes slow-cooked and deeply comforting.
Totally forgiving — overcooked it by an extra hour once. Still delicious. The chicken just shredded even more.
Feeds a crowd — six generous servings from one pot, and leftovers reheat beautifully with a splash of broth.
A Word About the Ingredients
The cream of Chicken Soup is doing the heavy lifting here, flavor-wise, and I’ve tried to swap it out for something more “from scratch” and it’s just not the same. I know some people have opinions about canned soup — but it works, and this isn’t the recipe to fight that battle.
I use low-sodium chicken broth because the soup itself is already pretty salty and I’d rather control that myself. If you only have regular broth, just don’t add any extra salt until you taste it at the end.
The frozen vegetable bag — I buy whatever’s on sale. The kind with peas, carrots, corn, and green beans is what I use most often. Egg noodles specifically, and extra-wide if you can find them. Don’t try this with rotini or something — it won’t be right.
Ingredients
2 pounds boneless, skinless chicken breasts (thighs work too, maybe better — more on that later)
1 bag frozen mixed vegetables, 12 to 16 ounces, give or take
2 cans condensed cream of chicken soup, the regular 10.5-ounce size
3 cups low-sodium chicken broth (I sometimes do 2¾ if I want it thicker, sometimes I just pour and hope)
12 ounces extra-wide egg noodles
How to Make It
Lay the chicken breasts flat in the bottom of your Slow Cooker — a five- or six-quart one is what you want here, anything smaller and it gets crowded. Just spread them out as evenly as you can, and don’t worry about anything else at this stage.
Dump the frozen vegetables right over the top. You don’t thaw them, you don’t do anything to them. Just open the bag and pour. The first time I made this I stood there for a moment wondering if frozen vegetables directly on raw chicken was somehow wrong — just do it.
Whisk the soup and the broth together in a big measuring cup or a bowl until they’re more or less smooth — you won’t get it perfectly smooth and that’s fine, there will be a few lumps and they’ll cook out — and pour the whole thing over the chicken and vegetables. Don’t stir. Put the lid on and walk away.
Low for five to six hours, or high for three to four. The chicken will be almost embarrassingly tender by then. Use two forks to shred it right in the pot — I usually spend about two minutes on this, just pulling everything apart and giving it a stir so the vegetables and chicken and broth are all mixed together and looking like what they’re supposed to be.
Then the noodles go in. Stir them down into the liquid as much as you can, put the lid back on, set it to high, and check it after twenty minutes. Give it a stir. The noodles will soak up liquid as they cook and the whole thing will thicken up considerably. If it looks too thick, add a splash of broth or hot water. If it looks perfect, leave it alone. Taste it and add black pepper, and salt if it needs it, which it usually doesn’t much.
Variations
Chicken thighs instead of breasts come out beautifully — moist and almost buttery, and they shred even easier. I’ve gone back and forth on this and can’t make up my mind which I prefer, which probably means both are good.
If you want it richer — and some nights I absolutely do — stir in a big spoonful of sour cream right before you serve it. Maybe half a cup. It makes the broth go a little more silky and decadent. Heavy cream works too. A pinch of poultry seasoning added to the broth mixture gives it a little more depth, though it’s perfectly good without it.
One time I tried making this with a bag of frozen vegetables that had potatoes in it. The potatoes came out a bit grainy — everything else in the bag was fine, but the potatoes just didn’t love it in there. If your bag has potatoes, swap it for a different one.
Leftovers
This reheats well but the noodles will soak up a lot of the liquid overnight in the fridge. Add a good splash of chicken broth when you warm it up — in a saucepan on the stove is best, though the microwave works in a pinch. It won’t be quite as silky as it was fresh but it’s still very good.
Portions freeze well in zip bags. Thaw and reheat with a splash of broth. The noodles get a little softer after freezing but honestly, it’s still a meal, and some nights that is the entire bar.