Crockpot Vegetable Egg Noodles

Description

This easy and colorful crockpot dish combines tender egg noodles with a mix of vegetables like peas, carrots, and corn, all tossed in a light garlic herb sauce. It’s a simple, comforting, and budget-friendly meal perfect as a main dish or a side.

Ingredients

3 cups egg noodles
1 cup frozen peas
1 cup diced carrots
1 cup corn kernels
3 cups vegetable broth
2 tablespoons butter or olive oil
3 cloves garlic, minced
1 teaspoon dried parsley
½ teaspoon black pepper
½ teaspoon salt (or to taste)
½ teaspoon Italian seasoning (optional)

Instructions

Add Ingredients: Place noodles, vegetables, garlic, broth, butter, and seasonings into the crockpot.
Stir Well: Mix everything evenly so noodles are submerged.
Cook:
- Low: 3–4 hours
- High: 1.5–2 hours
Check Texture: Stir halfway if possible. Add a splash of broth if it looks dry.
Serve: Once noodles are tender, mix and serve warm.

Notes

Frozen vegetables work best and save prep time.
You can add cooked chicken or tofu for extra protein.
Avoid overcooking to prevent mushy noodles.

Tips

Add grated Parmesan cheese before serving for extra flavor.
A squeeze of lemon juice brightens the dish.
Stir gently to keep noodles intact.

Servings

Makes: 4 servings

Nutritional Information (per serving, approx.)

Calories: 250–300 kcal
Carbohydrates: 40–45 g
Protein: 6–8 g
Fat: 7–10 g
Fiber: 4–6 g

Benefits

Quick and easy one-pot meal
Loaded with vegetables and nutrients
Kid-friendly and mild flavor
Affordable and great for meal prep

Q&A

Q: Can I use fresh vegetables instead of frozen?
A: Yes, just chop them small so they cook evenly.

Q: How do I prevent noodles from getting mushy?
A: Check early and avoid overcooking; cook on low if possible.

Q: Can I make it creamy?
A: Yes! Add ½ cup cream or cream cheese at the end.

Q: How do I store leftovers?
A: Refrigerate for up to 3 days. Reheat with a splash of broth.