Slow Cooker Chicken Pot Pie Protein Noodle Bowls

Ingredients

• 4 lb boneless skinless chicken breast
• 3 can 50% reduced-sodium cream of chicken soup (Approximately 10.5 oz / 298 g per can; use three cans.)
• 2 cup low-sodium chicken bone broth
• 28 oz frozen mixed vegetables (Use one bag; keep frozen until added.)
• 2 box Barilla Protein+ penne (14.5 oz / 411 g per box; cook according to package directions.)
• 500 g nonfat cottage cheese
• 170 g light cream cheese
• 120 g reduced-fat shredded cheddar cheese
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tbsp dried thyme
• 1 tsp smoked paprika
• 1 tbsp salt
• 1 tsp black pepper
• fresh parsley (For garnish, to taste.)
• Ritz crackers (Optional; crush over each bowl before eating.)

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 and shreds easily. The exact time will depend on the size of the chicken breasts and the slow cooker.

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.

Notes

The post lists approximately 572 calories, 56 g protein, 58 g carbohydrates, and 11 g fat per meal prep, making 12 portions. The cooking instructions were not included in the provided description; the slow-cooker method and timings above are a practical reconstruction. Refrigerate meal-prep portions promptly and use within 3–4 days, or freeze for longer storage. Add crushed crackers only when serving so they remain crisp.

Nutrition per serving

• main
• meal prep
• high-protein
• slow-cooked
• American
• comfort food
• family-friendly