Slow Cooker Chicken Pot Pie Protein Noodle Bowls

Steps

1. 1

   Place the chicken breasts in a large slow cooker. Add the cream of chicken soup and chicken bone broth, spreading the soup over and around the chicken.

2. 2

   Add the frozen mixed vegetables to the slow cooker. Sprinkle in the garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Stir the liquid and vegetables gently around the chicken without needing to fully submerge it.

3. 3

   Cover and cook on LOW for about 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F (74 °C) / 74°C (165 °F) and shreds easily. The exact time will depend on the size of the chicken breasts and the slow cooker.

   Start 5-hour timer
4. 4

   Transfer the cooked chicken to a plate or bowl and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the creamy vegetable mixture.

5. 5

   Add the nonfat cottage cheese, light cream cheese, and reduced-fat cheddar to the slow cooker. Stir until the cheeses are incorporated and the sauce is creamy. If the cream cheese is firm, cover the slow cooker for several minutes to help it soften before stirring again.

6. 6

   While the chicken mixture finishes, bring a large pot of salted water to a boil. Add the Protein+ penne and cook according to the package directions until just tender. Drain thoroughly; do not rinse unless the package directions require it.

7. 7

   Add the drained penne to the slow cooker and fold it through the chicken-pot-pie mixture until the noodles and vegetables are evenly coated. Taste and adjust seasoning if needed.

8. 8

   Divide the noodle bowls evenly among 12 meal-prep containers. Cool briefly before sealing, then refrigerate. Garnish with fresh parsley when serving and optionally crush Ritz crackers over the top for a pot-pie-style finish.