A creamy slow cooker meal that combines chicken pot pie flavors with hearty pasta.
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Calories: 520kcal
Equipment
- Slow Cooker
- mixing spoon
- Forks for shredding
Ingredients
- 1.5 lb boneless, skinless chicken breasts or thighs
- 3 cups chicken broth
- 10.5 oz cream of chicken soup
- 1 cup heavy cream or half-and-half
- 2 cups frozen mixed vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon poultry or Italian seasoning
- 12 oz pasta (penne, rotini, or egg noodles)
- 1 cup shredded cheddar or mozzarella cheese (optional)
Instructions
- Place chicken, broth, soup, cream, onion, garlic, and seasonings in the slow cooker and stir gently.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours until chicken is tender.
- Remove chicken, shred it, and return it to the slow cooker.
- Add frozen vegetables and uncooked pasta. Cook on HIGH for 20–30 minutes until pasta is tender.
- Stir in shredded cheese if using and adjust seasoning before serving.
Notes
Add pasta near the end to avoid overcooking and maintain the best texture.
Nutrition
Calories: 520kcal | Carbohydrates: 46g | Protein: 36g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 145mg | Sodium: 880mg | Potassium: 620mg | Fiber: 4g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 15mg