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.