Chicken Pasta Slow Cooker (Print-Friendly Version)
Soft chicken, mixed veggies, and a creamy sauce blend perfectly in this snug slow cooker pasta dish.
# Ingredients List:
→ Proteins
01 -
Chopped chicken breast, 300 grams, cooked
→ Veggies
02 -
3 minced garlic cloves
03 -
150 grams frozen corn
04 -
Small onion, finely diced
05 -
Frozen peas and carrots, 150 grams
→ Dairy & Liquids
06 -
Heavy cream, 240 milliliters
07 -
Softened cream cheese, 225 grams
08 -
Chicken broth, 720 milliliters
→ Spices & Herbs
09 -
Salt and pepper to taste
10 -
1 teaspoon dried parsley
11 -
1 teaspoon thyme, dried
→ Cheese & Pasta
12 -
Egg noodles or any pasta you like, 225 grams
13 -
Parmesan cheese, grated, 30 grams
# Detailed Cooking Steps:
01 -
Add the heavy cream and chicken broth to the slow cooker and give it a good stir to blend everything.
02 -
About half an hour before you’re ready to eat, boil the egg noodles following the pack’s directions, then drain and keep aside.
03 -
Put the frozen corn, peas and carrots, diced onion, minced garlic, and chopped chicken breast into the slow cooker.
04 -
Sprinkle in the thyme, parsley, salt, and pepper. Stir well so the flavors get spread around.
05 -
Break up the softened cream cheese with a spoon and toss it in so it melts nicely while cooking.
06 -
Turn the slow cooker to low and let it go for 4 to 6 hours. Give it a stir now and then so nothing sticks to the bottom.
07 -
When the slow cooker time’s up, add the cooked noodles and grated Parmesan. Stir it all together until melted and smooth.
08 -
Give it a try and add more salt or pepper if you think it needs it before serving.
# Helpful Hints:
01 -
Want it lighter? Use milk or half-and-half instead of heavy cream. Try other pasta shapes like penne or rotini. Toss in mushrooms or diced potatoes for extra taste and nutrients.