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Slow Cooker Chicken Pot Pie Pasta

The rich, creamy taste of chicken pot pie without the fuss of making individual pies or dealing with pie crusts. It’s the ultimate comfort food, perfect for busy weeknights or lazy weekends when you want something hearty, warm, and satisfying.
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Course: Dinner, Lunch, Main Course, Pasta
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast chopped
  • 1 cup frozen peas and carrots
  • 1 cup frozen corn
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 8 oz cream cheese softened
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 8 oz egg noodles or pasta of choice
  • 1/4 cup grated Parmesan cheese

Method
 

  1. In a large slow cooker, combine the chopped chicken, frozen peas and carrots, frozen corn, chopped onion, and minced garlic.
  2. Pour in the chicken broth and heavy cream, stirring to combine.
  3. Add the softened cream cheese, breaking it into pieces so it can melt evenly during cooking.
  4. Season with dried thyme, dried parsley, salt, and pepper. Mix well.
  5. Cover and cook on low for 4-6 hours, stirring occasionally to prevent sticking.
  6. About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
  7. Once the slow cooker time is complete, stir in the cooked noodles and grated Parmesan cheese until fully incorporated and creamy.
  8. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.
  9. Enjoy!