Chicken Pot Pie Pasta
A cozy dinner that combines creamy chicken, tender veggies, and pasta for a comforting meal prepared in the slow cooker.
Ingredients
Main Ingredients
- 2 lbs Boneless skinless chicken breasts or thighs
- 1 cup Frozen mixed veggies (or carrots, peas, corn)
- 1 medium Onion (optional) Adds flavor
- 2 cloves Garlic (or garlic powder)
- 4 cups Chicken broth
- 1 can Cream of chicken soup (or cream of mushroom)
Seasonings
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
- 1 teaspoon Thyme
- 1 pinch Parsley
Pasta and Creaminess
- 3 cups Pasta (rotini, penne, or egg noodles)
- 8 oz Cream cheese Or splash of heavy cream for extra texture
Instructions
Preparation
- Add the chicken to the crock pot and sprinkle with salt, pepper, thyme, and garlic.
- Pour in the chicken broth and add the cream of chicken soup. Stir it a bit to mix.
- Add your frozen veggies and onion if using.
Cooking
- Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the chicken is easily shredded.
- Shred the chicken in the crock pot using two forks.
- For the pasta, you can either cook it separately and stir it in or add uncooked pasta to the crock pot with extra broth, cooking on HIGH for 20 to 35 minutes.
Finishing Touches
- Stir in cream cheese or a splash of cream at the end. Let it melt, creating a creamy texture.
Notes
Ensure to season well and avoid overcooking the pasta. Leftovers can be stored in an airtight container for up to 3-4 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 2g