Ingredients:
2 lbs chicken breasts, boneless and skinless
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 cup frozen peas and carrots
1 onion, chopped
2 garlic cloves, minced
1 tsp thyme
1 tsp parsley
8 oz pasta (penne or rotini)
1/2 cup heavy cream
Salt and pepper, to taste
Preparation:
In a slow cooker, combine chicken, cream of chicken soup, chicken broth, peas, carrots, onion, garlic, thyme, and parsley. Season with salt and pepper.
Cook on low for 4-5 hours, or until the chicken is tender.
Shred the chicken in the slow cooker and stir in the pasta and heavy cream.
Cover and cook for an additional 30-40 minutes, or until the pasta is tender and the sauce is creamy.
Stir well, serve, and enjoy your creamy, comforting dish!
