A creamy pasta dish that combines tender chicken, vibrant vegetables, and rich, savory sauce, all enveloped in perfectly cooked pasta.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1 cup corn (fresh or frozen)
4 cups chicken broth (low-sodium preferred)
1 cup heavy cream or half-and-half
12 ounces egg noodles or preferred pasta
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons cornstarch (optional)
2 tablespoons cold water (optional)
Fresh parsley, chopped (for serving)
Instructions
Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Season with salt, pepper, garlic powder, onion powder, and dried thyme.
Add Vegetables: Layer the diced carrots, celery, peas, and corn over the seasoned chicken.
Pour in the Broth: Carefully pour the chicken broth over the vegetables and chicken.
Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks.
Add Cream: Stir in the heavy cream (or half-and-half) into the slow cooker.
Cook the Pasta: Add the egg noodles to the slow cooker and mix well to combine.
