Description
A hearty and easy slow cooker recipe that combines chicken pot pie flavors with pasta, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast (diced, skinless)
- 2 cups pasta (small shape, uncooked)
- 1 cup chicken broth (low-sodium preferred)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup (condensed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
Instructions
- Start by adding the diced chicken breast to your slow cooker, making sure to spread it out evenly.
- Next, toss in the uncooked pasta.
- Pour in the chicken broth.
- Add the frozen mixed vegetables.
- Open up the can of cream of chicken soup and add it to the slow cooker.
- Sprinkle in the garlic powder and onion powder.
- Season the mixture with salt and pepper to taste.
- Secure the lid on the slow cooker and set it to low for 4-5 hours.
- Near the end of cooking, check to ensure that the chicken is cooked through and the pasta is tender.
- Once ready, scoop the comforting dish into bowls and enjoy it warm!
Notes
Serve topped with fresh herbs and pair with a simple side salad or crusty bread. Leftovers can be reheated for lunch.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: slow cooker, chicken pot pie, pasta, comfort food, easy recipe