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Make this Slow Cooker Creamy Chicken and Vegetables for an easy comforting meal! With tender boneless skinless chicken breasts nestled in a rich, creamy sauce alongside colorful vegetables, this simple crockpot dish delivers maximum flavor with minimal effort.

A white plate with cooked egg noodles topped with slow cooker creamy chicken, sliced carrots, broccoli, and cauliflower. In the background, a bowl of plain egg noodles and part of a blue pot are visible.


 

👩‍🍳 This creamy chicken recipe is one of those magical dishes that somehow tastes even better the next day so make a double batch and have another meal later in the week!

Table of Contents

My 2 Best Tips For Making Slow Cooker Creamy Chicken & Vegetables

Don’t Skip the Seasoning Blend: That combination of garlic powder, onion powder, salt, and black pepper might seem basic, but it’s the foundation of flavor in this dish. These are probably my favorite seasonings for any chicken dish!

Perfect Vegetables: Adding the frozen vegetables during the last 20-30 minutes prevents them from becoming mushy while ensuring they’re perfectly tender. If you prefer your vegetables with more bite, add them during the final 15 minutes instead. (Are you a HUGE frozen veggie fan like me???)

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

With protein, vegetables, and a rich sauce all cooking together, you’re getting an almost complete meal in the crockpot! Just serve it over egg noodles or mashed potatoes to finish it off.

This is also an easy meal to double (if your crockpot is big enough) and put away to eat later in the week. I just reheat the second meal in the oven and have another yummy easy meal!

A white plate with cooked egg noodles topped with slow cooker creamy chicken, sliced carrots, broccoli, and cauliflower. In the background, a bowl of plain egg noodles and part of a blue pot are visible.
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Slow Cooker Creamy Chicken and Vegetables

By: Melissa Griffiths
Make this Slow Cooker Creamy Chicken and Vegetables for an easy comforting meal! With tender boneless skinless chicken breasts nestled in a rich, creamy sauce alongside colorful vegetables, this simple crockpot dish delivers maximum flavor with minimal effort.
Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes
Servings: 6
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Ingredients 

  • 2 to 2.5 pounds chicken breasts, boneless, skinless
  • 1 can cream of chicken soup, 22.6-ounce family-sized can
  • 1 cup sour cream
  • 1-2 cups chicken broth
  • 1 cup shredded cheddar cheese, about 4 ounces
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 package 10-ounce bag frozen California-blend mixed vegetables (broccoli, cauliflower, carrots)
  • 1 package 12-ounce package wide egg noodles

Instructions 

  • Add the chicken breasts to the bottom of the slow cooker.
  • Add the cream of chicken soup, sour cream, 1 cup of the chicken broth, cheddar cheese, salt, garlic powder, onion powder, and black pepper. Stir gently to combine.
  • Cover and cook on Low for 3–5 hours or High for 2–4 hours, until the chicken is cooked through and tender.
  • About 20–30 minutes before serving, stir in the frozen vegetables and cover. If the mixture is too thick, you can add as much of the additional remaining 1 cup of broth as you would like. Stir to combine.
  • Cook the egg noodles according to the package directions.
  • To serve, place a portion of noodles on each plate, top with a chicken breast, and spoon the creamy cheese sauce and vegetables over the top.

Notes

Slow Cooker Size: 6-quart
Recipe Variations & Substitutions:
  • Add extra shredded cheese on top before serving for an even cheesier dish.
  • Sprinkle with fresh parsley for a pop of color.
  • Swap the frozen California blend for mixed peas and carrots or green beans if that’s what you have on hand.
  • You can shred the chicken into the sauce before serving if you prefer bite-sized pieces instead of whole chicken breasts.
 
Serving Suggestions: Serve with a simple side salad or warm bread to round out the meal.
Storing & Reheating Leftovers:
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth if needed to restore the creamy consistency.
  • You can also reheat in the microwave, stirring every 30 seconds.

Nutrition

Serving: 1of 6 servings, Calories: 624kcal, Carbohydrates: 54g, Protein: 49g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 191mg, Sodium: 1235mg, Potassium: 904mg, Fiber: 4g, Sugar: 3g, Vitamin A: 3006IU, Vitamin C: 7mg, Calcium: 222mg, Iron: 3mg
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How To Make Creamy Chicken & Veggies in the Crockpot

Raw chicken breasts covered in a creamy, seasoned mixture inside a white slow cooker with dark blue handles, placed on a light marble surface.

Step 1: Add the chicken breasts to the bottom of the slow cooker. Then add the cream of chicken soup, sour cream, 1 cup of the chicken broth, cheddar cheese, and seasonings. Stir gently to combine.

A slow cooker filled with creamy soup containing pieces of chicken, broccoli florets, and sliced carrots, sitting on a light-colored surface.

Step 2: Cover and cook on Low for 3–5 hours or High for 2–4 hours, until the chicken is cooked through and tender.

Two plates of chicken and vegetables in creamy sauce served over egg noodles, next to a large bowl of plain noodles and a slow cooker with remaining creamy chicken mixture. A fork and two knives lie nearby on a striped cloth.

Step 3: About 20–30 minutes before serving, stir in the frozen vegetables and cover. Add remaining 1 cup of broth if needed.

A white plate with cooked egg noodles topped with slow cooker creamy chicken, sliced carrots, broccoli, and cauliflower. In the background, a bowl of plain egg noodles and part of a blue pot are visible.

Step 4: Cook the egg noodles according to the package directions. Serve chicken, veggies, and sauce over egg noodles.

Recipe FAQs

Can I use frozen chicken breasts in this recipe?

Yes, frozen boneless skinless chicken breasts work perfectly in this slow cooker recipe. You may need to add an extra 30-60 minutes to the cooking time, and make sure the internal temperature reaches 165°F before serving.

What’s the best way to prevent the sauce from being too thick or too thin?

Start with one cup of chicken broth as called for in the recipe. About 30 minutes before serving, check the consistency and add more broth gradually until you reach your desired thickness. The sauce will thicken slightly as it cools, so aim for slightly thinner than your final preference.

What vegetables can I substitute for the California blend?

This recipe is very flexible! Try frozen peas and carrots, green beans, corn, or even fresh vegetables like diced bell peppers or mushrooms. Just remember that fresh vegetables may need to be added earlier in the cooking process, while frozen varieties should be added during the last 20-30 minutes.

More Yummy Chicken Recipes To Try

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