Crockpot Chicken Noodle Casserole
Enjoy the classic flavors of chicken noodle casserole in a convenient slow cooker recipe! Loaded with veggies and topped with crispy fried onions, this Crockpot chicken noodle casserole is sure to become a family favorite.
Crockpot Chicken Noodle Casserole
This Crockpot chicken noodle casserole is a tasty meal that everyone will love. It’s easy to make and doesn’t take much time to prepare.
You just put all the ingredients in the slow cooker and let it do the work. The chicken becomes tender, and the noodles soak up all the flavors.
It’s perfect for busy days or when you want something comforting.
Ingredients
Boneless, skinless chicken breasts
Cream of mushroom soup: If you’re not a fan of mushrooms, you can use extra cream of chicken soup or cream of celery instead.
Cream of chicken soup
Sour cream: I use full-fat sour cream.
Seasonings: We use paprika, onion powder, garlic powder, salt, oregano, and cayenne pepper.
Frozen mixed vegetables: I use a mix that includes carrots, peas, corn, and green beans. Sometimes, I just buy different bags and make my own mix since not everyone in my family likes the beans.
Egg noodles: I usually cook them just until al dente since they will cook a bit more in the slow cooker.
Sharp cheddar cheese: I use sharp cheddar for a bold cheese flavor.
Fried onions: These are so delicious!
How to Make
Prepare your slow cooker by spraying it with nonstick cooking spray.
In a the slow cooker insert, combine the cream of mushroom soup, cream of chicken soup, sour cream, and seasonings of paprika, onion powder, garlic powder, salt, oregano, and cayenne pepper.
Mix well to create a creamy sauce, then tuck the boneless chicken breasts into the mixture, ensuring they’re well coated.
Cover the slow cooker and cook the chicken on low for 7 to 8 hours or on high for about 4 hours.
Once the chicken is tender, use two forks to shred it right in the slow cooker.
Stir in the frozen mixed vegetables, cover, and let them cook for another 30 minutes until heated through.
Meanwhile, cook the egg noodles according to the package directions.
Once the vegetables are ready, add the cooked noodles to the slow cooker and mix everything together to coat the noodles with the sauce and chicken.
Finally, sprinkle the sharp cheddar cheese on top, cover, and let it sit until the cheese melts.
Serve your casserole topped with crispy fried onions and enjoy!
Tips & Tricks
Here's some tips for making this slow cooker recipe:
Prep Ahead: Chop vegetables and mix the sauce the night before. Just assemble everything in the slow cooker in the morning.
Experiment with Veggies: Try adding different frozen vegetables like broccoli.
Double the Recipe: Make a larger batch to have more leftovers for easy lunches or dinners later in the week.
Skip the Fried Onions: If you prefer, use crushed crackers or breadcrumbs mixed with a bit of butter as a topping.
Leftovers/Storage
To store leftovers, let the casserole cool completely before transferring it to an airtight container. Keep it in the fridge for up to 4-5 days.
Reheat in a preheated oven in an oven-safe dish at 350F for about 20 minutes or until heated through. You can also reheat in the microwave.
What to Serve with Slow Cooker Chicken Noodle Casserole
Here's some delicious sides to pair with this chicken noodle casserole:
Garlic Bread: This is perfect for soaking up the creamy sauce.
Green Salad: A fresh salad is always a great side.
Steamed Broccoli: This side is healthy and colorful.
Fruit Salad: Choose a mix of your favorite seasonal fruits.
Why is my chicken isn’t shredding easily?
If the chicken is tough to shred, it might not be cooked through. Allow it to cook longer and check the internal temperature; it should be at least 165°F.
How do I prevent the noodles from getting mushy?
To avoid mushy noodles, undercook them slightly before adding them to the slow cooker. This way, they won’t overcook during the final heating.
Slow Cooker Chicken Noodle Casserole
Ingredients
- 2 -3 pounds chicken breasts boneless, skinless
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 2 Tablespoons paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 12 ounces frozen mixed vegetables
- 16 ounces egg noodles cooked according to package directions
- 1 cup sharp cheddar cheese
- ½ cup fried onions
Instructions
- Prepare a slow cooker with nonstick cooking spray.
- In the slow cooker, mix together the soups, sour cream, and seasonings.10.5 ounces cream of mushroom soup, 10.5 ounces cream of chicken soup, 1 cup sour cream, 2 Tablespoons paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper
- Tuck the chicken into the sauce.2 -3 pounds chicken breasts
- Cover the slow cooker and cook on low for 7 to 8 hours or on high for 4 hours.
- With two forks, shred the chicken. Stir in the mixed vegetables. Cover and continue cooking for an additional 30 minutes or until the vegetables are heated.12 ounces frozen mixed vegetables
- Cook the noodles if you haven't already. Add the noodles to the slow cooker and stir to evenly coat the noodles with the sauce and chicken.16 ounces egg noodles
- Top the casserole with the cheese and add the lid to the slow cooker until the cheese has melted.1 cup sharp cheddar cheese
- Serve topped with the fried onions.½ cup fried onions
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
