Slow Cooker Chicken Pot Pie Pasta
Slow Cooker Chicken Pot Pie Pasta
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup chicken broth
- 1 can cream of chicken soup, 10.5 ounce
- 1 can cream of celery soup, 10.5 ounce
- 1/2 cup heavy cream
- 1 bag frozen peas and carrots, 15 ounce
- 12 ounces egg noodles
- 1/2 cup fresh parsley, chopped, for garnish
Instructions
- 1
Add the boneless, skinless chicken breasts to the bottom of the slow cooker.
⏱️ 2 min
- 2
Top the chicken with the diced yellow onion, diced carrots, and diced celery stalks.
⏱️ 5 min
- 3
Sprinkle in the dried thyme, black pepper, and salt over the vegetables and chicken.
⏱️ 1 min
- 4
Pour in the chicken broth, cream of chicken soup, and cream of celery soup over all the ingredients in the slow cooker.
⏱️ 2 min
- 5
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
⏱️ 240 min
- 6
Once cooked, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
⏱️ 5 min
- 7
Stir in the heavy cream and the bag of frozen peas and carrots into the slow cooker with the chicken and sauce.
⏱️ 3 min
- 8
While the slow cooker finishes, cook the egg noodles according to package directions on the stovetop until al dente. Drain well.
⏱️ 10 min
- 9
Add the cooked and drained egg noodles to the slow cooker and stir everything together until well combined and heated through.
⏱️ 2 min
- 10
Serve hot and garnish each portion with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Chicken Pot Pie Pasta
- 2 pounds boneless, skinless chicken breasts
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup chicken broth
- 1 can cream of chicken soup, 10.5 ounce
- 1 can cream of celery soup, 10.5 ounce
- 1/2 cup heavy cream
- 1 bag frozen peas and carrots, 15 ounce
- 12 ounces egg noodles
- 1/2 cup fresh parsley, chopped, for garnish
Instructions
- 1
Add the boneless, skinless chicken breasts to the bottom of the slow cooker.
⏱️ 2 min - 2
Top the chicken with the diced yellow onion, diced carrots, and diced celery stalks.
⏱️ 5 min - 3
Sprinkle in the dried thyme, black pepper, and salt over the vegetables and chicken.
⏱️ 1 min - 4
Pour in the chicken broth, cream of chicken soup, and cream of celery soup over all the ingredients in the slow cooker.
⏱️ 2 min - 5
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
⏱️ 240 min - 6
Once cooked, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
⏱️ 5 min - 7
Stir in the heavy cream and the bag of frozen peas and carrots into the slow cooker with the chicken and sauce.
⏱️ 3 min - 8
While the slow cooker finishes, cook the egg noodles according to package directions on the stovetop until al dente. Drain well.
⏱️ 10 min - 9
Add the cooked and drained egg noodles to the slow cooker and stir everything together until well combined and heated through.
⏱️ 2 min - 10
Serve hot and garnish each portion with fresh chopped parsley.
⏱️ 1 min