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Slow Cooker Chicken Noodle Beef Stew: This slow cooker recipe is a smart, easy dinner you can make with things you already have in your kitchen. It’s perfect for busy weeknights! Using canned chicken noodle soup as the base gives the stew a simple, cozy flavor that feels like comfort food. Frozen beef patties make cooking even easier because you don’t need to thaw anything first. When it’s done, you get a warm, filling meal with soft noodles, juicy beef, and veggies in every spoonful.
Try serving this stew with buttered toast, saltine crackers, or a fresh green salad on the side. If you want to make the meal go further, add steamed green beans, peas, or glazed carrots.
This cozy slow cooker stew turns simple pantry items into a warm, filling dinner the whole family will love. Frozen beef patties become tender and juicy while canned chicken noodle soup creates a rich, comforting broth. Mixed vegetables add color and nutrition, making this an easy, no-fuss meal perfect for busy days.
Ingredients
- 4 frozen raw beef patties
- 2 cans condensed chicken noodle soup (about 10.5 ounces each)
- 1 cup frozen mixed vegetables
- 1 cup water
Slow Cooker Chicken Noodle Beef Stew: Directions
- Get the slow cooker ready. Spray the inside of the slow cooker with a little nonstick cooking spray. This step is optional, but it makes cleanup much easier later. Place the frozen beef patties in a single, flat layer on the bottom of the slow cooker.
- Add the soup and veggies. Open both cans of chicken noodle soup and spoon them evenly over the beef patties. Pour in the cup of water. Sprinkle the frozen mixed vegetables on top, and use a spoon to spread them out evenly so every bite gets some veggies.
- Cook it low and slow. Put the lid on the slow cooker. Cook on the LOW setting for 6 to 7 hours, or on the HIGH setting for 3 to 4 hours. You’ll know it’s ready when the beef is fully cooked and soft, and the soup is hot and bubbly. If you like your stew chunkier, use a spoon to break the beef patties into big pieces.
- Stir, taste, and serve. Stir the stew slowly so everything mixes well. Taste the broth and add a small pinch of salt or black pepper if you’d like more flavor. Scoop the stew into bowls and serve while it’s nice and hot.
