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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

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 Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Melissa Griffiths

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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