Crockpot Chicken Pot Pie Pasta

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup frozen peas and carrots
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley

Method

1. Place chicken, onion, and garlic in the slow cooker.
2. Pour in the chicken broth and cream of chicken soup, then stir in the thyme and parsley.
3. Cover and cook on low for about 6 hours, or high for 3-4 hours, until chicken is tender.
4. Remove chicken, shred it, and return it to the slow cooker.
5. Add the frozen peas and carrots, along with cooked pasta if using, and stir to combine.
6. Cook for an additional 15-20 minutes until heated through and slightly thickened before serving.