Dinner was a hit thanks to my son. I just had to get the recipe from him!
This hearty and comforting dish is perfect for a cozy night in. The creamy sauce, tender chicken, and flavorful vegetables make it a delicious and satisfying meal.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked Chicken (shredded) | 2 cups |
| Frozen Peas and Carrots | 1 cup |
| Frozen Corn | 1 cup |
| Onion (finely chopped) | 1 small |
| Garlic (minced) | 3 cloves |
| Chicken Broth | 3 cups |
| Heavy Cream | 1 cup |
| Cream Cheese (softened) | 8 ounces |
| Dried Thyme | 1 teaspoon |
| Dried Parsley | 1 teaspoon |
| Salt and Pepper | To taste |
| Egg Noodles or Pasta of Choice | 8 ounces |
| Parmesan Cheese (grated) | 1/4 cup |
Instructions:
- Combine Ingredients: In a large slow cooker, combine shredded chicken, frozen peas and carrots, frozen corn, chopped onion, minced garlic, chicken broth, heavy cream, and cream cheese.
- Season: Season with dried thyme, dried parsley, salt, and pepper.
- Cook: Cover and cook on low for 4-6 hours, stirring occasionally.
- Cook Pasta: About 30 minutes before serving, cook egg noodles according to package directions. Drain and set aside.
- Combine with Pasta: Stir cooked egg noodles and grated Parmesan cheese into the slow cooker until everything is well-coated and cheese is melted.
- Serve: Taste and adjust seasoning if needed. Serve hot.
Enjoy this delicious and comforting slow cooker chicken pot pie pasta!
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