Description
A comforting and creamy chicken pot pie pasta dish made in a slow cooker, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken breasts or thighs
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup Chicken broth
- 1 can Cream of chicken soup (Can substitute with cream of mushroom)
- 1/2 cup Milk or half and half (For extra creaminess)
- 2 tablespoons Butter
- 8 oz Egg noodles or rotini (Use pasta that holds sauce well)
- 1 pinch Dried thyme or parsley (Optional)
Instructions
Preparation
- Place chicken in the slow cooker. Season with salt, pepper, garlic powder, and onion powder.
- Add cream of chicken soup, chicken broth, butter, and a splash of milk or half and half. Stir to coat the chicken.
Cooking
- Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until chicken is very tender.
- Shred the chicken in the crock pot with two forks. Stir in frozen mixed veggies and let cook on HIGH for another 20 to 30 minutes.
Finishing
- Cook pasta separately on the stove according to package instructions and drain.
- Stir cooked pasta into the slow cooker. If the mixture is too thick, add a splash of broth or milk until creamy and scoopable.
Notes
For best results, cook pasta separately to avoid mushiness. Adjust thickness with additional liquid as needed.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: dinner, Main Course
- Cuisine: American, Comfort Food