Slow Cooker Chicken Pot Pie Pasta

In a large slow cooker, combine the cooked chicken, frozen peas and carrots, frozen corn, chopped onion, and minced garlic.

Pour in the chicken broth and heavy cream. Give everything a good stir to mix.

Add in the softened cream cheese, breaking it up with a spoon so it can melt evenly as it cooks.

Season with dried thyme, dried parsley, and a pinch of salt and pepper.

Set your slow cooker to low and cook for 4-6 hours, stirring occasionally to ensure nothing sticks to the bottom.

About 30 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.

Once the cooking time is up, stir in the cooked egg noodles and grated Parmesan cheese until everything is well-coated and the cheese is melted.

Taste and adjust the seasoning with more salt and pepper if needed before serving.

For a lighter version, use milk instead of heavy cream and low-fat cream cheese. If you’re short on time, you can use rotisserie chicken instead of cooking the chicken breast. Feel free to mix in other vegetables you have on hand, like green beans or sliced mushrooms. For extra flavor, top each serving with a sprinkle of fresh parsley or a dash of hot sauce for a bit of a kick.