Crockpot Chicken Pot Pie Pasta

Ingredients

• 1.5 lb chicken breast (boneless, skinless)
• 21 oz cream of chicken soup (two 10.5 oz cans)
• 2 cup chicken broth
• 12 oz frozen peas and carrots (one standard bag)
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp dried thyme
• salt (to taste)
• black pepper (to taste)
• 16 oz rotini pasta (one box, uncooked)
• 0.5 cup heavy cream

Steps

1. 1

   Place the boneless, skinless chicken breasts into the bottom of the crockpot.

2. 2

   Pour the two cans of cream of chicken soup and the chicken broth over the chicken.

3. 3

   Add the frozen peas and carrots, onion powder, garlic powder, dried thyme, salt, and black pepper to the crockpot.

4. 4

   Cover and cook on low for 4-6 hours (or high for 3 hours) until the chicken is tender and fully cooked.

5. 5

   Remove the chicken from the crockpot and shred it using two forks or a hand mixer, then return the shredded chicken to the pot.

6. 6

   While the chicken is being shredded, cook the rotini pasta in a separate pot of boiling salted water according to the package directions until al dente. Drain the pasta.

7. 7

   Stir the cooked pasta and the heavy cream into the crockpot mixture.

8. 8

   Mix everything together thoroughly and let it sit for 5-10 minutes to allow the sauce to thicken and coat the pasta before serving.

Notes

If the sauce is too thick, you can add an extra splash of chicken broth. For a shortcut, you can use a rotisserie chicken and skip the initial slow cooking of the raw breasts, simply heating the sauce components together.

Nutrition per serving

• crockpot
• slow-cooker
• dinner
• pasta
• chicken
• comfort food
• family-friendly