Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 cup whole milk (or half-and-half for a richer sauce)
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- Salt to taste
- 8 oz uncooked pasta (penne, rotini, or egg noodles)
- 1 cup shredded cheddar cheese (optional)
- ½ cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
- Optional Add-Ins: 1 cup sliced mushrooms, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes
Instructions
- Place chicken at the bottom of your slow cooker.
- Whisk together cream of chicken soup, broth, milk, garlic, onion, thyme, parsley, pepper, and salt. Pour over chicken.
- Add frozen mixed vegetables to the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Remove chicken, shred with forks, and return to the slow cooker.
- Cook pasta separately, drain, and stir into the slow cooker. Add optional cheeses if desired.
- Let sit for 10-15 minutes, then garnish and serve.
Notes
- For extra creaminess, use half-and-half instead of milk.
- Uncooked pasta can be added directly to the slow cooker 30-40 minutes before serving.
- Serve with crusty bread or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg