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Slow Cooker Chicken Pot Pie Pasta

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A cozy and comforting dish that combines hearty chicken pot pie flavors with pasta, making it a simple and satisfying meal.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 2 cans (10.5 ounces each) cream of chicken soup
  • 3 teaspoons minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 12 ounces frozen mixed vegetables
  • 1/2 cup sour cream
  • 8 ounces cream cheese, softened
  • 1 1/2 cups shredded cheddar cheese
  • 16 ounces penne pasta or small noodle pasta

Instructions

  1. Combine chicken broth, cream of chicken soup, minced garlic, black pepper, Italian seasoning, paprika, onion powder, dried thyme, and frozen mixed vegetables in the slow cooker.
  2. Add the chicken breasts to the slow cooker, ensuring they’re well-coated with the sauce.
  3. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is fully cooked and tender.
  4. Remove the chicken breasts and shred them using two forks.
  5. Return the shredded chicken to the slow cooker, then add sour cream, cream cheese, and shredded cheddar cheese. Stir until the cheeses melt and the sauce is creamy; continue cooking for an additional 30 minutes on low.
  6. Cook the penne pasta according to package directions until just al dente. Drain well.
  7. Add the drained pasta to the slow cooker and toss gently to coat with the creamy chicken and vegetable sauce. Serve warm.

Notes

For a lighter alternative, consider using low-fat cream cheese or Greek yogurt, and increase the vegetable ratio for a more veggie-rich meal.

Nutrition

Keywords: chicken pot pie, pasta, slow cooker, comfort food, easy recipe

Find it online: https://www.recipeswithsummer.com/easy-slow-cooker-chicken-pot-pie-pasta/