🥘 Creamy Slow Cooker Chicken Pasta

🍗 Ingredients

• 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 for added earthiness
• 1 teaspoon smoked paprika for a subtle smoky flavor
• ½ teaspoon red pepper flakes for a hint of heat

🍽️ For Serving:

• A side of crusty bread
• A simple green salad

👩‍🍳 Instructions

Step 1: Prepare the Chicken and Sauce

Place chicken breasts at the bottom of the slow cooker.
In a mixing bowl, whisk together cream of chicken soup, chicken broth, milk, garlic, onion, thyme, parsley, pepper, and salt.
Pour the mixture over the chicken.
Add the frozen mixed vegetables on top.

Step 2: Slow Cook the Chicken

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.

Step 3: Shred the Chicken

Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir well to combine.

Step 4: Cook the Pasta

30 minutes before serving, cook pasta separately until al dente.
OR add uncooked pasta directly into the slow cooker during the last 30–40 minutes — just make sure there’s enough liquid for the pasta to cook.

Step 5: Mix Pasta & Add Cheese (Optional)

Stir in the cooked pasta. Add cheddar and Parmesan cheeses if using.
Let sit for 10–15 minutes to soak up the flavors and melt the cheese.

Step 6: Garnish and Serve

Top with fresh parsley or extra cheese if desired.
Serve hot with a side of bread and salad.

💡 Tips & Variations

• Use chicken thighs for extra richness and tenderness.
• Make it spicy with red pepper flakes or cayenne.
• Swap the soup for cream of mushroom or cream of celery for a flavor twist.
• Add mushrooms or spinach during the last hour of cooking for a veggie boost.
• Make it cheesy or keep it light — it’s totally up to you.

🧾 Nutrition (Per Serving – Approximate)

• Calories: 420
• Protein: 32g
• Carbs: 35g
• Fat: 18g
• Fiber: 4g