Slow Cooker Chicken Pasta (Printable Version)
Tender chicken, veggies, and creamy sauce come together in a cozy slow cooker pasta dish.
# Ingredients Required:
→ Protein
01 -
300 grams cooked chicken breast, chopped
→ Vegetables
02 -
150 grams frozen peas and carrots
03 -
150 grams frozen corn
04 -
1 small onion, finely chopped
05 -
3 cloves garlic, minced
→ Liquids & Dairy
06 -
720 milliliters chicken broth
07 -
240 milliliters heavy cream
08 -
225 grams cream cheese, softened
→ Herbs & Spices
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried parsley
11 -
Salt and black pepper, to taste
→ Pasta & Cheese
12 -
225 grams egg noodles or preferred pasta
13 -
30 grams grated Parmesan cheese
# Guide to Cooking:
01 -
Place chopped chicken breast, frozen peas and carrots, frozen corn, finely chopped onion, and minced garlic into the slow cooker.
02 -
Pour chicken broth and heavy cream into the slow cooker and stir thoroughly to combine all ingredients.
03 -
Add softened cream cheese, breaking it up with a spoon to enable even melting during cooking.
04 -
Add dried thyme, dried parsley, salt, and black pepper to taste, then stir to distribute the seasonings evenly.
05 -
Set the slow cooker to low heat and cook for 4 to 6 hours, stirring occasionally to prevent sticking on the bottom.
06 -
About 30 minutes before serving, cook the egg noodles according to package instructions, drain, and set aside.
07 -
Once slow cooking is complete, stir in the cooked noodles and grated Parmesan cheese until fully incorporated and melted.
08 -
Taste the mixture and adjust seasoning with additional salt and pepper if necessary before serving.
# Extra Suggestions:
01 -
Substitute heavy cream with half-and-half or milk for a lighter option; alternative pasta shapes like rotini or penne can be used; additional vegetables such as diced potatoes or mushrooms enhance flavor and nutrition.