Slow Cooker Creamy Chicken Pasta (Printable Version)
Tender chicken and egg noodles simmer in a creamy, herb-infused sauce for a comforting meal.
# Ingredients Required:
→ Protein
01 -
680 grams boneless, skinless chicken breasts, cut into 2.5 cm cubes
→ Liquids
02 -
480 milliliters low sodium chicken broth
03 -
240 milliliters heavy cream
04 -
57 grams unsalted butter, room temperature
→ Vegetables
05 -
2 small yellow onions, thinly sliced
06 -
1 large carrot, sliced into thin rounds
07 -
2 large fresh tomatoes, diced
→ Seasonings
08 -
0.5 teaspoon Italian seasoning
09 -
0.5 teaspoon garlic powder
10 -
0.25 teaspoon dried thyme
11 -
0.75 teaspoon salt, or to taste
12 -
0.25 teaspoon freshly ground black pepper, or to taste
→ Pasta & Cheese
13 -
340 grams egg noodles
14 -
33 grams grated Parmesan cheese
→ Garnish
15 -
1 tablespoon chopped fresh parsley
# Guide to Cooking:
01 -
Place chicken, chicken broth, heavy cream, butter, onions, carrots, tomatoes, Italian seasoning, garlic powder, dried thyme, salt, and pepper into the slow cooker. Stir to combine and cover with the lid.
02 -
Cook on HIGH for 2 to 2.5 hours or on LOW for 4 hours until the chicken is fully cooked.
03 -
Stir in egg noodles and grated Parmesan cheese, then cook for an additional 20 to 25 minutes or until the pasta is tender.
04 -
Stir the mixture, adjust seasoning with salt and pepper as needed, then serve in bowls garnished with chopped fresh parsley.
# Extra Suggestions:
01 -
For best texture, avoid lifting the slow cooker lid frequently during cooking to maintain temperature consistency.