Slow Cooker Creamy Chicken Noodle Casserole
Slow Cooker Chicken Pot Pie Pasta is creamy, cozy, and packed with tender chicken, mixed vegetables, and pasta in a rich homemade sauce. The perfect comfort food for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (High) or 4–5 hours (Slow Cooker)
- Total Time: 40 minutes (active time) or approximately 4 hours 40 minutes (using LOW setting)
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
1½ pounds boneless, skinless chicken breasts (about 3 medium)
3 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
⅓ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
1 cup heavy cream
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
8 ounces (about 2½ cups) uncooked medium egg noodles or rotini pasta
½ cup grated Parmesan cheese (optional)
Fresh chopped parsley, for garnish
Instructions
Dice the onion and mince the garlic. Trim any excess fat from the chicken breasts and pat them dry. Place the chicken in the bottom of a slow cooker.
In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes until lightly golden.
Gradually whisk in the chicken broth until smooth. Add the milk and heavy cream, whisking continuously until the sauce begins to thicken slightly.
Stir in the thyme, rosemary, salt, and black pepper. Remove the sauce from the heat.
Pour the creamy sauce over the chicken in the slow cooker, ensuring the chicken is mostly submerged.
Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the frozen mixed vegetables and the uncooked egg noodles or pasta. Make sure the pasta is submerged in the sauce. If needed, add a splash of chicken broth or milk to loosen the mixture.
Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender.
Stir in the grated Parmesan cheese, if using, until melted and incorporated.
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve warm.
Notes
Egg noodles create the classic texture, but rotini, shells, or penne work well too.
For a thinner sauce, cook the pasta separately and stir it into the chicken mixture before serving.
Rotisserie chicken can be substituted to reduce cooking time. Add it when the vegetables and pasta are added.
Add mushrooms, celery, or spinach for extra vegetables.
Fresh herbs can replace dried herbs—use about 1 tablespoon each of fresh thyme and rosemary.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk or chicken broth to restore the creamy consistency.
This recipe is not ideal for freezing, as the dairy sauce and pasta may change texture after thawing.
