Description
A rich, creamy slow cooker pasta meal with tender chicken, garden vegetables, and a savory sauce. This American comfort dish is perfect for busy weeknights and satisfies any craving for hearty, homemade flavor.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts
1 cup low-sodium chicken broth
2 cans (10.5 oz each) cream of chicken soup
3 teaspoons minced garlic (about 3-4 cloves)
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon dried thyme
2 cups frozen mixed vegetables
2 cups uncooked penne pasta
1 cup cream cheese, cubed
1/2 cup shredded cheddar cheese
Instructions
Gather all ingredients and plug in the crock pot.
Combine chicken breasts, chicken broth, cream of chicken soup, minced garlic, black pepper, Italian seasoning, paprika, onion powder, and dried thyme in the crock pot.
Stir well to combine and ensure the chicken is well coated.
Cover and cook on low for 4 to 4.5 hours, or until the chicken is fully cooked and tender.
Add the frozen mixed vegetables to the crock pot 30 minutes before the expected end time to allow them to thaw and heat through.
In the final 10 minutes, add the penne pasta, cream cheese, and shredded cheddar cheese to the crock pot. Stir gently to combine.
Cover the crock pot and cook for the remaining 10 minutes to melt the cream cheese and melt the cheese into a thick sauce.
Once finished, serve the chicken pot pie pasta hot. Enjoy!
Notes
For best results, use low-sodium broth and gluten-free soup if required.
You can prepare the crock pot in advance and refrigerate it for up to 6 hours before cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave.
- Prep Time: 15
- Cook Time: 270
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: American Comfort