Description
A cozy, creamy chicken pot pasta made effortlessly in a crockpot, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs
- 1 onion, chopped
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 4 cups frozen mixed veggies (peas, carrots, corn)
- 4 cups chicken broth
- 1 can cream of chicken soup (or cream of mushroom)
- 1 cup milk or half and half
- 2 cups pasta of choice (short shapes work best)
- Salt to taste
- Pepper to taste
- 1 tablespoon Italian seasoning
- A pinch of thyme (optional)
- 1/2 cup cream cheese or shredded cheddar (optional)
Instructions
- Add the chicken, onion, garlic, frozen veggies, broth, and cream of chicken soup to the crockpot. Stir gently.
- Cook on low for 5 to 6 hours or high for 3 to 4 hours until the chicken is tender.
- Shred the chicken using two forks and return it to the crockpot.
- Stir in the milk or half and half. Add cream cheese if using, and let it melt for about 10 minutes with the lid on.
- Add the pasta during the last 20 to 40 minutes of cooking. Ensure it is mostly covered by liquid and cook until just tender.
- Taste and adjust seasoning with salt and pepper. Optionally stir in cheddar cheese to melt.
Notes
For best results, add pasta near the end to prevent it from becoming mushy. Keep extra broth or milk on hand to adjust thickness as needed.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg