Mixed Veggie Noodles Slow Cooker

Slow Cooker Mixed Veggie Noodles. When the weather warms up, this easy four-ingredient meal turns simple freezer staples into a cozy, colorful dinner the whole family will love!

Ingredients

• 4 cups low-sodium vegetable broth

• 4 cups frozen mixed vegetables

• 12 oz wide egg noodles

• 4 tbsp salted butter

Mixed Veggie Noodles Slow Cooker: Cooking Method

1. Rub a little butter inside your slow cooker so nothing sticks to the bottom.

2. Pour in the vegetable broth and tip in the frozen veggies straight from the bag, no thawing needed.

3. Give it a little stir and cook on HIGH for about two hours until everything is hot and the veggies are nice and soft.

4. Next, add the dry noodles and push them down gently into the hot broth.

5. Put the lid back on and cook on HIGH for another 25 minutes, giving it one stir in the middle.

6. Once the noodles are soft and the broth is mostly soaked up, drop the butter pieces on top and let them melt for a few minutes.

7. Fold everything together gently until the noodles look shiny and coated.

8. Add a little salt and pepper if you like, then serve warm straight from the pot!