Creamy Chicken and Vegetables With Noodles

Introduction: Creamy Chicken and Vegetables With Noodles

About: Jack-of-all trades, master of some. I would probably be much more modest if it wasn't for these delusions of granduer that I suffer from.

What could be more comforting than chicken, vegetables and noodles on a cold winter night? This dish couldn't be any easier to make as it only takes a slow cooker! Super quick clean-up afterwards! That's comforting to me!

Step 1: Ingredients


6 large chicken breasts (approximately 5 pounds)

2 cans of cream of mushroom soup

1 can of peas

1 can of carrots

1 can of corn

1 bag of wide egg noodles

salt, pepper and paprika (to taste)

*This served 5 people with enough leftovers to be a side dish for another meal*

Step 2: Tools


7 quart slow cooker / crock pot

That's it! I guess I could have added a spatula, a large spoon, meat shredders, cutting board and even a can opener, but seriously, all you need is a slow cooker.

Step 3: Begin Layering

Start by laying the chicken breasts in the bottom of the slow cooker.

Spread the 2 cans of cream of mushroom soup evenly over the chicken breasts.

Step 4: More Layering

Add the cans of peas, carrots and corn. Do not drain the cans. You'll need the liquid and since it's already in the cans it's more savory than draining the cans and adding water.

Season your mixture with the salt, pepper and paprika to your taste.

Step 5: Let It Cook

Cover your slow cooker and cook on low heat for 4-5 hours, until chicken is fully cooked and no longer pink.

Stir every hour.

Step 6: Shredding the Chicken

After 4 hours remove the chicken breasts from the slow cooker and, using the meat shredders (or you could just use 2 forks), shred the chicken and place into a bowl.

Step 7: Adding the Noodles

While you're shredding the chicken add the bag of wide egg noodles and enough HOT water (I used about 4 cups) to just cover the noodles after stirring them through the soup/vegetable mixture.

Cover the slow cooker again and let the noodles cook with the mixture for about 15-20 minutes or until just tender. Stir every 5 minutes or so just to make sure the noodles at the top get mixed in and cook evenly.

Step 8: Finishing It Up

After the noodles are just about done (15-20 minutes) add the shredded chicken back in and stir well. Cover the slow cooker again and cook for an additional 10 minutes or so.

And that's it. It's ready to serve!

I hope you all enjoy this super easy to make, and clean up, comforting dinner!

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    Reply 2 years ago

    Sound tasty. That is very similar to the potato leek soup that I like to make ... just with ham .. and not leeks .. lol
    I will have to do an IBLE for that soup at some point :)


    2 years ago

    Ohhhhh this looks like a great shortcut! I may need to buy these things for the next time I'm sick. :D


    Reply 2 years ago

    It is super easy and super yummy. And the best part is you don't have to wait until you are sick to try it .. This is a great meal anytime.