– **Title**: Slow Cooker Chicken Pot Pie Pasta
– **Ingredients**:
– 1 lb (450g) boneless, skinless chicken breasts
– 1 cup (250ml) chicken broth
– 1 cup (240ml) heavy cream
– 1 cup (150g) frozen mixed vegetables (carrots, peas, corn, green beans)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz (225g) uncooked pasta (e.g., egg noodles or rotini)
– 1 cup (100g) shredded cheddar cheese
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Place the chicken breasts in the slow cooker and season with salt, pepper, thyme, and rosemary. Add the diced onion and minced garlic on top.
2. Pour the chicken broth and heavy cream over the chicken and vegetables. Stir gently to combine.
3. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
5. Stir in the frozen mixed vegetables and uncooked pasta, mixing well to combine. Cover and continue to cook on high for an additional 30 minutes, or until the pasta is al dente.
6. Once the pasta is cooked, stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning if necessary.
7. Serve hot, garnished with fresh chopped parsley. Enjoy your comforting Chicken Pot Pie Pasta!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. You can use thighs instead for a richer flavor, or even rotisserie chicken to save time.
Chicken Broth: If you want a lighter option, low-sodium chicken broth works well. Vegetable broth can be a good substitute, but it will alter the taste.
Heavy Cream: For a lighter version, use half-and-half or whole milk; just remember it won’t be as rich and creamy. If you’re dairy-free, coconut milk can add a unique flavor.
Frozen Peas and Carrots Blend: This mix is super convenient! You can use fresh veggies or other frozen blends like corn and green beans if you prefer.
Egg Noodles: These are classic for chicken pot pie, but feel free to use any pasta shape you have on hand. Just adjust cooking times as needed!
How Do I Ensure My Chicken Comes Out Perfectly Shredded?
Cooking chicken in a slow cooker makes it tender and easy to shred. To get it just right, follow these steps:
- Cook the chicken until it’s fully tender, ideally for 6-7 hours on low.
- When it’s time to shred, let it cool slightly so you don’t burn your hands.
- Use two forks to pull the meat apart; it should almost fall apart on its own!
After shredding, mix it back with the sauce and noodles for a deliciously cohesive dish. Enjoying a homestyle meal like this makes all the effort worthwhile!
How to Make Slow Cooker Chicken Pot Pie Pasta
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots blend
- 1 cup egg noodles
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This cozy dish takes about 10 minutes to prep and requires 6-7 hours of cooking time if you’re using the low setting, or 3-4 hours on high. It’s a perfect set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless chicken breasts at the bottom of your slow cooker. This will be the base for your flavorful dish.
2. Mix the Sauce:
In a separate bowl, combine the chicken broth, heavy cream, diced onion, minced garlic, thyme, rosemary, salt, and black pepper. Mix everything well and then pour this delicious mixture over the chicken in the slow cooker.
3. Add Veggies:
Now it’s time to add the frozen peas and carrots. Just sprinkle them on top of everything in the slow cooker. This will add a nice color and flavor to your dish!
4. Cooking Time:
Cover the slow cooker with its lid and set it to cook on low for 6-7 hours. If you’re short on time, you can choose the high setting and cook for 3-4 hours. It’s done when the chicken is fully cooked and tender.
5. Shred the Chicken:
About 30 minutes before you’re ready to serve, take out the chicken breasts and shred them using two forks. This makes the chicken nice and fluffy. Once shredded, return it back to the slow cooker.
6. Cook the Noodles:
Add the egg noodles to the slow cooker and give everything a good stir to mix it all together. Cover and let it cook on high for another 30 minutes, or until the noodles are tender.
7. Serve and Enjoy:
Once the pasta is cooked, serve your warm and creamy chicken pot pie pasta hot. Don’t forget to sprinkle some fresh parsley on top for that extra touch. Enjoy this comforting meal!
Can I Use Different Vegetables in This Recipe?
Absolutely! You can substitute the frozen peas and carrots with any other frozen mixed vegetables you prefer, like corn, green beans, or bell peppers. Just keep the quantity similar to maintain the recipe’s balance. If using fresh vegetables, add them during the last hour of cooking to avoid overcooking.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mix of milk and butter (1 cup of milk + 2 tablespoons of melted butter). Keep in mind the texture might be a bit thinner, but it’ll still be creamy. For a dairy-free version, use coconut milk or a non-dairy cream substitute!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat until heated through. You may want to add a splash of broth or milk to help loosen the dish, as the noodles can absorb some of the liquid while stored.
Can I Prepare This Recipe in Advance?
Yes, you can prep the ingredients ahead of time! Chop the vegetables and store them in the fridge, and you can also mix the broth and cream mixture. Simply throw everything in the slow cooker in the morning and let it cook while you’re out. You’ll come home to a delicious meal ready to enjoy!
