Slow Cooker Chicken and Noodle Casserole with Creamy Sauce
This comforting slow cooker casserole combines tender shredded chicken in a rich, creamy sauce made from condensed soups and sour cream. Seasoned with paprika, garlic, and oregano, the dish includes frozen mixed vegetables and egg noodles for a complete one-pot meal. The addition of sharp cheddar cheese and crispy fried onions creates layers of flavor and texture. Perfect for busy weeknights when you want a hearty, family-friendly dinner that practically cooks itself. The long, slow cooking process ensures the chicken becomes incredibly tender and easily shreds into the creamy sauce.
Ingredients
- 10 ½ ounces cream of mushroom soup
- 10 ½ 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
- 3 pounds chicken breasts, boneless, skinless
- 12 ounces mixed vegetables, frozen
- 16 ounces egg noodles, cooked according to package directions
- 1 cup sharp cheddar cheese
- ½ cup fried onions
Instructions
- 1
Prepare slow cooker with nonstick cooking spray
- 2
Mix soups, sour cream, and all seasonings in the slow cooker
- 3
Place chicken breasts into the sauce mixture
- 4
Cover and cook on low for 7 to 8 hours or on high for 4 hours
- 5
Shred the cooked chicken using two forks
- 6
Stir in the frozen mixed vegetables
- 7
Cover and continue cooking for 30 minutes until vegetables are heated
- 8
Add the cooked noodles and stir to coat evenly with sauce and chicken
- 9
Top with sharp cheddar cheese and cover until melted
- 10
Serve topped with fried onions
Tips
Cook noodles separately according to package directions before adding to prevent them from becoming mushy in the slow cooker
Shred chicken thoroughly while still warm for the best texture and easier incorporation into the sauce
Let the dish rest for 5 minutes after adding cheese to ensure complete melting before serving
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers
Can assemble sauce and seasonings up to 1 day ahead; add chicken and cook as directed
Serve hot directly from slow cooker with additional fried onions and fresh herbs if desired
Common Mistakes
Cook noodles separately to avoid mushy texture
Don't lift the lid frequently during cooking to maintain consistent temperature
Shred chicken while warm for easier handling
Substitutions
Gluten-Free Swaps
General Alternatives
reduces sodium and calories
FAQ
Can I use frozen chicken breasts?
Yes, add 1-2 hours to cooking time and ensure internal temperature reaches 165°F before shredding.
What if my sauce seems too thick?
Stir in chicken broth or milk gradually until desired consistency is reached.
How long will leftovers keep?
Store refrigerated for up to 3 days or freeze for up to 3 months in freezer-safe containers.