Slow cooker cheesy chicken and noodles is a cozy comforting meal with almost no prep work needed. Just throw all the ingredients in your crock pot and dinner is on its way to being done.
I love low prep meals like this cheesy chicken and noodles.
Thanks to the crock pot, it’s virtually no prep at all but still full of comforting flavor.
Plus, you only need a few ingredients to make this delicious, family friendly dinner.
Ingredients
To make it you’ll need:
- Chicken broth– Don’t have any? Substitute water or vegetable broth.
- Cream of chicken soup– Feel free to switch it out with cream of anything soup if needed. Mushroom, onion, bacon, or cheddar cheese versions would all work.
- Spices– Seasoned salt. black pepper, onion powder, garlic powder, and onion flakes.
- Chicken– Boneless, skinless breasts with the extra fat removed.
- Milk– Any kind of cow milk will work.
- Noodles– I normally use linguine broken in half, but you could also substitute spaghetti, fettuccine, or egg noodles.
- Cheese– Shredded cheddar cheese.
How to Make
To make this dish, lightly spray the bowl of your slow cooker with non stick cooking spray.
Then, add the broth, soup, and seasonings to the slow cooker and whisk them together to combine.
Add the chicken breasts to the bowl.
Close the lid and cook on low for 4 hours.
After 4 hours, carefully transfer the cooked chicken to a cutting board to roughly shred it. Set the chicken aside.
Stir the milk into the mixture followed by the pasta, making sure it’s all submerged.
Then, sprinkle half of the shredded cheese evenly out over top, followed by all of the shredded chicken.
Top with the remaining cheese.
Cover and cook for another hour, stirring every 15 minutes to prevent the noodles from sticking together.
After the hour is up, stir everything together and add a splash of milk if needed to achieve a creamy mixture again.
Serve topped with fresh herbs for garnish.
Enjoy!
Storing Leftovers
Store leftover slow cooker cheesy chicken noodle casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through.
Tips and Tricks
- Remove the shredded chicken from the pot using tongs or a slotted spoon because you want all juices to remain in the bowl.
- Be careful when shredding the chicken. The chicken and juices will be hot!
- I like to add the pasta in handfuls, placing each handful one in a different direction in the pot. It doesn’t prevent sticking, but it does help deter big clumps.
- Make sure you stir the pot after you add the pasta so it doesn’t stick.
- You don’t have to spray the pot with non stick cooking spray, but I recommend as it makes clean up so much easier.
- I serve garnished with freshly chopped parsley for color- if you prefer you can skip the herb garnish.
Other Crock Pot Casseroles
This slow cooker cheesy chicken and noodles is easy comfort food at it’s finest. Throw it together and enjoy a hearty meal on a cool night.
Looking for other cozy crock pot casseroles? Try these:
If you’ve tried this SLOW COOKER CHEESY CHICKEN AND NOODLES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Cheesy Chicken & Noodles
Ingredients
- 2 1/4 cups chicken broth
- 1 10.5 oz can cream of chicken soup
- 1 tsp seasoned salt
- 1/2 tsp cracked black pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tbsp dried minced onion flakes
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups milk
- 1 pound linguine noodles broken in half
- 1 1/2 cup shredded cheddar cheese
Instructions
- Lightly spray the crock of your slow cooker with non stick cooking spray.
- To the prepared bowl add the broth, soup, and seasonings. Whisk together to combine. Add the chicken breasts to the bowl.
- Add the lid to close, and cook on low for 4 hours.
- Transfer the cooked chicken to a cutting board, and roughly shred. Be careful, the meat will be HOT. Set aside.
- Stir the milk into the mixture, then add the pasta to the slow cooker- making sure it's all submerged. Gently stir.
- Sprinkle half of the shredded cheese evenly out over top, followed by all of the shredded chicken. Sprinkle the remaining cheese on top.
- Cover and cook for another hour, stirring every 15 minutes to prevent the noodles from sticking together in large clumps.
- Stir everything together, adding a splash of milk if needed to achieve a creamy mixture again.
- Serve topped with fresh herbs for garnish!
Notes
- Remove the shredded chicken from the pot using tongs or a slotted spoon because you want all juices to remain in the bowl.
- Be careful when shredding the chicken. The chicken and juices will be hot!
- I like to add the pasta in handfuls, placing each handful one in a different direction in the pot. It doesn't prevent sticking, but it does help deter big clumps.
- Make sure you stir the pot after you add the pasta so it doesn't stick.
- You don't have to spray the pot with non stick cooking spray, but I recommend as it makes clean up so much easier.
- I serve garnished with freshly chopped parsley for color- if you prefer you can skip the herb garnish.
Nutrition
recipe adapted from Julia’s Simply Southern
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