Crockpot Chicken Pot Pie Pasta

Ingredients

• 1½ lbs (680 g) boneless, skinless chicken breasts or thighs
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1½ cups chicken broth
• ½ cup heavy cream
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp salt, or to taste
• 8 oz (225 g) rotini, penne, or egg noodles
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 2 tbsp fresh parsley, optional

Method

1. Put the chicken, onion, garlic, frozen vegetables, cream of chicken soup, chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper into the slow cooker.
2. Cover and cook on low for 4–6 hours, until the chicken is fully cooked and tender.
3. Take out the chicken, shred it with two forks, and return it to the slow cooker.
4. Mix in the heavy cream and butter.
5. Meanwhile, cook the pasta separately until just al dente, then drain.
6. Add the cooked pasta and cheddar cheese to the slow cooker, stirring until the cheese melts and the mixture is creamy. Garnish with parsley if desired.