Recipe: Slow Cooker Creamy Chicken And Noodles

After a long, hard, cold day at work, nothing sounds better than some good old comfort food.  For my family, creamy chicken and noodles poured over a heap of mashed potatoes is the ultimate in comfort food.

While this recipe may not be the healthiest, there are substitutions that can be made for a healthier alternative.


1 bag of Reames frozen egg noodles

6 carrots, peeled and diced

3 stalks of celery, diced

1/4 bag of frozen peas (optional)

1 large box of chicken broth (*substitute low sodium chicken broth)

2 cans of Campbell’s cream of chicken soup (*substitute low sodium, low fat Campbell’s Healthy Request)

1/2 cup of half and half

2 ounces of cream cheese (*substitute low-fat cream cheese)

4 cooked and diced chicken breasts

1 tsp. thyme

Salt and pepper to taste


Pour cream of chicken and chicken broth into slow cooker. Heat for 1 hour.  Add cream cheese  and half and half and allow all ingredients to melt together.   Add chopped veggies, spices, chicken and egg noodles.  Cook for 4 hours on low.  Stir occasionally.

Pour over warm mashed potatoes.  Delicious!

Leftovers can be frozen.


Sign up for the CDLLife Newsletter

Subscribe to our mailing list and get today's top trucking news delivered to your inbox.

Thank you for subscribing.

Something went wrong.