Description
This comforting Crock Pot Chicken Pot Pie Pasta combines tender chicken, creamy cheese sauce, and mixed vegetables, all slow-cooked to perfection and tossed with penne pasta for a hearty and delicious meal.
Ingredients
Units
Scale
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 2 cans cream of chicken soup (10.5 ounce)
- 3 teaspoons garlic minced
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 12 ounce bag frozen mixed vegetables
- 1/2 cup sour cream
- 8 ounce cream cheese
- 1 1/2 cups cheddar cheese grated
- 16 ounces penne pasta or small noodle pasta
Instructions
- Add Ingredients: Add chicken broth, chicken soup, garlic, black pepper, Italian seasoning, paprika, onion powder, thyme, and mixed vegetables. Mix until well combined.
- Prepare Chicken: Place the chicken in the sauce and vegetables. Then toss to coat.
- Cook Chicken: Cover and cook on high for 3-4 hours or low for 5-6 hours.
- Shred Chicken and Add Cheeses: Remove the chicken and shred with two forks. Return the shredded chicken to the pot and add the sour cream, cream cheese, and cheddar cheese. Stir until combined and cook for 30 minutes more.
- Cook Pasta: Meanwhile, cook the pasta according to the box directions until al dente. Then drain, add to the crock pot, and toss until completely coated.
