Slow Cooker Chicken Pot Pie Pasta

INGREDIENTS:

2 cups cooked chicken breast, chopped up (grab a rotisserie if you’re in a pinch)

1 cup frozen peas and carrots (don’t sweat if you’ve got just one or the other)

1 cup frozen corn (I’ve been known to toss in more — who’s counting)

1 small onion, chopped nice and fine

3 garlic cloves, minced (I don’t measure garlic with a ruler, do you?)

3 cups chicken broth

1 cup heavy cream (or milk if that’s what’s in the fridge)

8 oz cream cheese, softened (don’t skip this — it’s the magic)

1 tsp dried thyme

1 tsp dried parsley

Salt & pepper, to taste (taste it before serving — always)

8 oz egg noodles (or bowties, shells — whatever’s in the pantry)

1/4 cup grated Parmesan (optional but so worth it)

DIRECTIONS:

Pile it in: Chicken, peas, carrots, corn, onion, garlic — all in.

Add the liquids: Pour in broth and heavy cream. Give it a stir.

Cream cheese magic: Drop in the softened cream cheese in big spoonfuls — it’ll melt as it cooks.

Season it up: Sprinkle thyme, parsley, a pinch of salt and pepper. Stir it one more time.

Lid on, feet up: Set to low for 4–6 hours. Go live your life — the slow cooker’s got this.

Pasta time: About 30 mins before you’re ready to holler “Supper’s ready!”, cook your noodles per the box. Drain.

Stir it all together: Add noodles and Parmesan to the slow cooker — mix it around till every noodle’s wearing that creamy sauce like a blanket.

Taste & tweak: More salt? More cheese? A little pepper? Go for it.