Crockpot Chicken Pot Pie Pasta

11 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breast
• 1 bag frozen mixed vegetables
• Salt, to taste
• Pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Dano’s Italiano seasoning, to taste
• 2 cans cream of chicken soup
• 1 (8 oz) block cream cheese
• 1½ cups chicken broth
• 1 lb pasta, cooked and drained
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup heavy cream

Instructions

1. Place the chicken breasts and frozen mixed vegetables into a slow cooker.
2. Season the mixture with salt, pepper, garlic powder, onion powder, and Dano’s Italiano seasoning.
3. Add the cream of chicken soup, the block of cream cheese, and the chicken broth to the slow cooker.
4. Cover and cook on high heat for 3 hours.
5. Shred the chicken inside the slow cooker and stir until the cream cheese is completely melted and combined.
6. Mix in the cooked pasta, shredded cheddar cheese, sour cream, and heavy cream.
7. Stir the ingredients thoroughly until the sauce is creamy and well combined.
8. Allow the dish to rest for several minutes to let the sauce thicken before serving.