Description
A comforting dish that combines the elements of classic chicken pot pie with the ease of pasta, perfect for busy weeknights.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 ounces pasta (e.g., penne or rotini)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Add the chicken breasts, cream of chicken soup, chicken broth, mixed vegetables, onion powder, garlic powder, salt, and pepper to a slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Cook the pasta according to package instructions until al dente, about 30 minutes before serving.
- Shred the chicken directly in the slow cooker and stir in the cooked pasta.
- If using, sprinkle shredded cheese on top and let it melt before serving.
Notes
For a healthier twist, swap out the pasta for cauliflower rice or spiralized zucchini. Adjust seasoning as necessary.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American