Slow Cooker Chicken Pot Pie (Print Version)
Creamy chicken, vegetables, and egg noodles simmer together for a comforting, filling family dish.
# Ingredients:
→ Soup Base
01 -
10.5 oz can of cream of chicken soup
02 -
10.5 oz can of cream of celery soup
03 -
3 cups low sodium chicken broth
→ Seasonings
04 -
1 tbsp Kinder's Buttery Poultry Blend or your favorite poultry blend seasoning
05 -
1 tsp black pepper
06 -
1/2-1 tsp Herbs de Provence (can substitute Italian seasoning or a combination of thyme and rosemary)
07 -
Mrs. Dash Garlic and Herb Seasoning or any garlic and herb blend (enough to coat the chicken)
→ Main Ingredients
08 -
10 oz bag of frozen mixed vegetables (use 2 bags if more vegetables are desired)
09 -
1 lb boneless skinless chicken breasts or thighs
10 -
24 oz bag of Reames frozen egg noodles
# Steps:
01 -
Whisk the cream of chicken soup, cream of celery soup, chicken broth, poultry blend, black pepper, and Herbs de Provence in the slow cooker.
02 -
Stir in the frozen mixed vegetables. Season the chicken with garlic and herb seasoning and place into the liquid.
03 -
Cover the slow cooker and cook on high for 3–4 hours or low for 5–6 hours.
04 -
Remove the chicken from the slow cooker, chop or shred it, and return it to the slow cooker.
05 -
Cook the frozen egg noodles on the stovetop according to the package instructions, or add them to the slow cooker during the last hour to hour and a half of cooking.
06 -
Stir the cooked noodles into the chicken mixture if prepared separately.
07 -
Let the mixture sit on warm for 10–15 minutes to thicken before serving.
# Notes and Tips:
01 -
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently either in the microwave or on the stovetop, adding a splash of broth or milk if needed to adjust the consistency.