Crock Pot Chicken Pot Pie Pasta by Itsthatrecipeguy

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 16 oz penne pasta
• 12 oz frozen mixed vegetables
• 1 cup low-sodium chicken broth
• 21 oz condensed cream of chicken soup (2 cans)
• 8 oz cream cheese
• 1.5 cup cheddar cheese, grated
• 0.5 cup sour cream
• 3 tsp garlic, minced
• 1 tsp black pepper
• 1 tsp italian seasoning
• 1 tsp paprika
• 1 tsp onion powder
• 0.5 tsp dried thyme

Instructions

1. Combine chicken broth, condensed soup, garlic, pepper, Italian seasoning, paprika, onion powder, thyme, and frozen vegetables in a slow cooker, whisking until smooth.
2. Add chicken breasts to the mixture and toss to coat thoroughly.
3. Cover and cook on high for 3-4 hours or on low for 5-6 hours until chicken is fully cooked.
4. Remove chicken from the slow cooker and shred using two forks.
5. Return shredded chicken to the slow cooker and stir in sour cream, cream cheese, and cheddar cheese; cook for an additional 30 minutes until cheese is melted and sauce is creamy.
6. Cook pasta in a separate pot according to package instructions until al dente, drain, and stir into the slow cooker mixture before serving.