Slow Cooker Extra Creamy Chicken & Noodles
Prep time
Cook time
Total time
Serves: 4-6
  • 2 medium boneless skinless chicken breast halves, cut in chunks
  • 1 cup high-quality chicken stock or broth
  • 1 can (10.75 oz) cream of chicken soup (I use low-sodium)
  • ⅛ tsp thyme
  • 1½ cups heavy cream
  • 4 oz cream cheese, cubed
  • 3 cups partially cooked egg noodles (see NOTES)
  • 1 cup defrosted frozen peas (see NOTES)
  • ½ cup sliced mushrooms (optional)
  • 1 cup defrosted frozen sliced carrots (see NOTES)
  1. Place chicken, stock, soup and thyme in the slow cooker. Stir to blend the ingredients so the mixture is smooth.
  2. Cover and cook on low 3 hours, high 2 hours (the chicken should be cooked at this point)
  3. Add the cream, cream cheese and veggies and cook on low 2-3 hours, high 1-2 hours. Times are approximate since all cookers cook differently.
  4. Add the noodles and cook for an additional 30-60 minutes on either setting.
Noodles should be cooked so there is a "bite" to them--al dente. They will finish cooking in the crock pot.

I thaw the peas & carrots on the counter. You could also microwave them for about 1 minute before adding to the crock pot.
Recipe by The Midnight Baker at