Slow Cooker Chicken Pot Pie Pasta
A warm and comforting dish with tender chicken, colorful vegetables, and creamy pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, chopped
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 tsp dried thyme
- 1 tsp dried parsley
- to taste Salt and black pepper
- 8 oz egg noodles or your favorite pasta
- 1/4 cup grated Parmesan cheese For topping
Instructions
Preparation
- In a slow cooker, combine the cooked chicken, peas and carrots, corn, onion, garlic, chicken broth, heavy cream, cream cheese, thyme, parsley, salt, and pepper.
- Stir until everything is well mixed.
- Cover and cook on low for 4 hours.
- About 30 minutes before serving, cook the egg noodles or pasta according to package instructions, then drain.
- Stir the cooked pasta into the slow cooker until well coated.
- Serve hot, topped with grated Parmesan cheese.
Notes
You can use rotisserie chicken to save even more time. Adjust the seasonings to your liking. A dash of hot sauce can add some extra flavor. If desired, make it vegetarian by using plant-based protein and vegetable broth.