Crockpot Chicken Pot Pie Pasta

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts
• 8 ounces Egg noodles
• 2 cups Frozen mixed vegetables (peas, carrots, corn)
• 4 cups Chicken broth
• 1 cup Heavy cream
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 1 teaspoon Dried thyme
• 1 teaspoon Dried parsley
• 1 teaspoon Salt
• ½ teaspoon Black pepper
• 2 tablespoons Butter

Instructions

1. Place the chicken breasts at the bottom of the slow cooker. Season with salt, pepper, thyme, and parsley.
2. Add the diced onion and minced garlic over the chicken, ensuring they are evenly distributed.
3. Pour the chicken broth over the chicken and vegetables. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Once the chicken is cooked through, remove it from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
5. Stir in the frozen mixed vegetables and heavy cream. Cook on high for an additional 30 minutes.
6. In the last 15 minutes, cook the egg noodles according to package instructions in a separate pot. Drain and add them to the slow cooker.
7. Mix everything well, allowing the flavors to meld for a few minutes before serving.

Nutrition