This Slow Cooker Chicken Noodle Casserole turns classic chicken noodle comfort into an easy, set-and-forget meal. Tender shredded chicken, egg noodles, veggies, and creamy sauce all cook together right in your slow cooker, finished with melted cheddar on top. It’s cozy, kid-friendly, and perfect for busy days when you still want a home-cooked dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles (wide or medium)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Nonstick spray or a little oil for greasing the slow cooker (optional)
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray or a little oil to help prevent sticking (optional but helpful).
- To the slow cooker, add the shredded cooked chicken, uncooked egg noodles, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Stir everything together until the noodles are coated and the ingredients are evenly combined, making sure most of the noodles are submerged in the sauce.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the noodles are tender and the mixture is hot and creamy. Avoid opening the lid frequently, as this releases heat and can increase cook time.
- About 10 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover and let it melt into the casserole.
- Once the cheese is melted, give the casserole a gentle stir to distribute the cheese and check seasoning, adding more salt and pepper if needed.
- Spoon into bowls, garnish with freshly chopped parsley, and serve warm.
Variation
- Swap the cream of chicken soup for cream of celery or cream of mushroom for a different flavor twist.
- Make it extra cozy by stirring in 1/2 cup sour cream or a few ounces of cream cheese during the last 15–20 minutes of cooking for added richness.
- Add more veggies such as chopped broccoli, green beans, or spinach during the last 30–45 minutes so they stay bright and not overcooked.
Cooking Notes
- Different slow cookers heat differently; if yours runs hot, start checking the noodles early to avoid overcooking and mushiness.
- If the casserole looks too thick before serving, thin it gently with a bit more warm chicken broth and stir until creamy.
- If the noodles on top seem dry, gently push them down into the sauce halfway through cooking to keep everything moist.
Serving Suggestions
- Serve with a crisp green salad or simple cucumber salad to balance the rich, creamy casserole.
- Pair with warm dinner rolls, biscuits, or garlic bread to soak up every bit of sauce.
- Add a side of roasted or steamed vegetables like broccoli, green beans, or carrots for an extra boost of color and nutrition.
Tips
- Shred your own cheddar from a block for smoother melting and better flavor.
- Use low-sodium chicken broth and soup if you’re watching salt; you can always add more salt at the end to taste.
- For meal prep, shred the chicken and measure out all ingredients ahead of time, then dump-and-go into the slow cooker in the morning.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 4–5 hours
- Total Time: 4–5 hours
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 23 g
- Sodium: 820 mg
Frequently Asked Questions
- Can I use uncooked chicken instead of cooked?
It’s best to use pre-cooked chicken in this recipe so the noodles and chicken finish at the same time. If using raw chicken, cook it separately (or longer) and shred before adding near the end. - Can I use a different type of pasta?
Yes. Short pasta shapes like rotini, shells, or penne can work, but they may need a different cook time. Start checking for doneness earlier. - How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or milk to loosen the sauce. - Can I freeze this casserole?
Because of the noodles and creamy base, this dish can become softer after freezing. If you do freeze it, cool completely, store in a freezer-safe container for up to 2–3 months, and reheat gently with extra broth as needed.
Conclusion
This Slow Cooker Chicken Noodle Casserole delivers all the flavors of classic chicken noodle comfort with almost no hands-on time. Everything simmers together into a creamy, hearty meal that’s ready when you are perfect for busy weeknights, cozy Sundays, or anytime you want a bowl of pure comfort. Just load the slow cooker, walk away, and come back to dinner done.
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Slow Cooker Chicken Noodle Casserole
- Total Time: 4–5 hours
- Yield: 6 servings 1x
- Diet: Regular
Description
This Slow Cooker Chicken Noodle Casserole turns classic chicken noodle comfort into an easy, set-and-forget meal. Tender shredded chicken, egg noodles, veggies, and creamy sauce all cook together right in your slow cooker, finished with melted cheddar on top. It’s cozy, kid-friendly, and perfect for busy days when you still want a home-cooked dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles (wide or medium)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Nonstick spray or a little oil for greasing the slow cooker (optional)
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray or a little oil to help prevent sticking (optional but helpful).
- To the slow cooker, add the shredded cooked chicken, uncooked egg noodles, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Stir everything together until the noodles are coated and the ingredients are evenly combined, making sure most of the noodles are submerged in the sauce.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the noodles are tender and the mixture is hot and creamy. Avoid opening the lid frequently, as this releases heat and can increase cook time.
- About 10 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover and let it melt into the casserole.
- Once the cheese is melted, give the casserole a gentle stir to distribute the cheese and check seasoning, adding more salt and pepper if needed.
- Spoon into bowls, garnish with freshly chopped parsley, and serve warm.
Notes
- Use fully cooked chicken rotisserie, leftover roasted, or poached chicken all work well in this recipe.
- Egg noodles can cook quickly in the slow cooker, so start checking for tenderness on the earlier side of the time range, especially if your slow cooker runs hot.
- The mixture will thicken as it stands; if you prefer it looser and creamier, stir in a splash of warm chicken broth or milk just before serving.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours on low or 2–3 hours on high
- Category: Dinner, Main Course, Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 4 g (approx.)
- Sodium: 820 mg (approx.)
- Fat: 15 g (approx.)
- Saturated Fat: 7 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 32 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 23 g (approx.)
- Cholesterol: 90 mg (approx.)
Keywords: slow cooker chicken noodle casserole, crockpot chicken noodle, creamy chicken noodle bake, easy slow cooker dinner, comfort food