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Slow Cooker Creamy Chicken Noodle Soup

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“This recipe came from Better Homes & Gardens Biggest Book of Slow Cooker Recipes. It is so easy and you can conveniently leave it cooking all day in your crock pot!”
READY IN:
6hrs 15mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 304.75 g can condensed cream of chicken soup
  • 304.75 g can condensed cream of mushroom soup
  • 473.18 ml chicken, cooked and chopped
  • 255.14 g frozen mixed vegetables (cut green beans, corn, diced carrots, peas)
  • 4.92 ml seasoned pepper or 4.92 ml garlic pepper seasoning
  • 354.88 ml egg noodles, dried

Directions

  1. In a 3.5-4 quart slow cooker gradually stir 5 cups water into the soup.
  2. Stir or whisk till smooth.
  3. Stir in chicken, vegetables, and seasoned pepper.
  4. Cover; cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours.
  5. If using low-heat setting, turn to high-heat setting.
  6. Stir in noodles.
  7. Cover and cook for 20 to 30 minutes more or until noodles are just tender.

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