Description
This recipe combines chicken, vegetables, pasta, and a creamy sauce for a slow-cooked pot pie inspired dish.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 (10 ounce) package frozen mixed vegetables
- 1 (12 ounce) package egg noodles
- 1 cup shredded cheddar cheese
Instructions
- Cut chicken breasts into 1-inch pieces.
- In a slow cooker, combine chicken, cream of chicken soup, chicken broth, milk, poultry seasoning, pepper, and garlic powder.
- Stir in frozen mixed vegetables.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and tender.
- About 30 minutes before serving, stir in egg noodles.
- Cover and continue cooking until noodles are tender.
- Stir in shredded cheddar cheese until melted.
- Serve hot.
Notes
- For a thicker sauce, you can add 1-2 tablespoons of cornstarch slurry (cornstarch mixed with a little water) during the last 30 minutes of cooking.
- Consider adding a pinch of dried thyme or rosemary for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: American