Description
Discover how to make a delicious Slow Cooker Chicken Pot Pie Pasta with this easy recipe. Perfect for a comforting meal any day of the week!
Ingredients
- 5 oz (300 g) Can of Cream of Chicken Soup
- 5 oz (300 g) Can of Cream of Celery Soup
- 3 cups (720 ml) Low Sodium Chicken Broth
- 1 tbsp (15 ml) Kinder’s Buttery Poultry Blend or your favorite poultry blend seasoning
- 1 tsp (5 ml) Black Pepper
- 1/2-1 tsp (8 ml) Herbs De Provence can substitute Italian seasoning or a combination of thyme and rosemary
- 10 oz (285 g) Bag of Frozen Mixed Vegetables you can use 2 if you would like more vegetables
- 1 lb (450 g) Boneless Skinless Chicken Breasts or Thighs
- Mrs. Dash Garlic and Herb Seasoning or any garlic and herb blend, just enough to coat the chicken
- 24 oz (680 g) Bag of Reames Frozen Egg Noodles
Instructions
- Blend together the cream of chicken soup, cream of celery soup, chicken broth, poultry seasoning, black pepper, and herbs in the slow cooker.
- Add in the frozen mixed vegetables and mix well. Season the chicken with garlic and herb seasoning, then add it to the mixture.
- Cover the slow cooker and let it cook on high for 3 to 4 hours or on low for 5 to 6 hours.
- Once cooked, take out the chicken, chop or shred it, and return it to the slow cooker.
- Prepare the egg noodles according to the package instructions on the stovetop, or add them to the slow cooker in the last 60 to 90 minutes of cooking.
- If you’ve cooked the noodles separately, combine them with the chicken mixture.
- Allow the mixture to rest on the warm setting for 10 to 15 minutes to allow it to thicken.
Notes
- For a healthier option, use low-sodium or sodium-free cream of chicken and celery soups to reduce the overall sodium content of the dish.
- Consider marinating the chicken in garlic and herb seasoning for added flavor before adding it to the slow cooker.
- Customize the vegetable mix by adding your favorite vegetables or additional varieties for a more diverse flavor profile.
