Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chicken Noodle Casserole

  • Author: Avery
  • 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

  1. Lightly grease the inside of your slow cooker with nonstick spray or a little oil to help prevent sticking (optional but helpful).
  2. 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.
  3. 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.
  4. 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.
  5. About 10 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover and let it melt into the casserole.
  6. 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.
  7. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://averyrecipes.com/slow-cooker-chicken-noodle-casserole/