Slow Cooker Chicken Pot Pie Protein Noodle Bowls
Whip up a deliciously hearty week with our Slow Cooker Chicken Pot Pie Protein Noodle Bowls! Packed with tender chicken, savory veggies, and a rich, creamy broth, this easy meal prep is not only budget-friendly but also loaded with protein to fuel your day. Just set it and forget it in the slow cooker for a cozy, satisfying dish that keeps you coming back for more!
Prep
15
min
Cook
480
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- fresh parsley for garnishoptional
🥩Meat & Seafood(3)
- 2 cups low sodium chicken bone broth (480 ml)
- 4lbs chicken breast (1.81 kg)
- 3 cans 50% reduced sodium cream of chicken soup
🥛Dairy & Eggs(3)
- 500g nonfat cottage cheese (17.6 oz)
- 170g light cream cheese (6 oz)
- 120g reduced fat shredded cheddar (4.24 oz)
🫙Pantry Staples(1)
- 2 boxes (14.5oz each) Barilla Protein+ penne
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1 tbsp dried thyme (15 ml)
- 2 tsp garlic powder (10 ml)
- 2 tsp onion powder (10 ml)
- 1 tbsp salt (15 ml)
- 1 tsp smoked paprika (5 ml)
📦Other(1)
- 1 (28oz) bag frozen mixed vegetables (794 g)
👨🍳 Instructions
- 1
Place the chicken breast, cream of chicken soup, chicken bone broth, and frozen mixed vegetables in the slow cooker.
- 2
Cook on low for 6-8 hours or until the chicken is cooked through.
- 3
Shred the chicken and stir in the cottage cheese, cream cheese, shredded cheddar, and seasonings.
- 4
Cook for an additional 30 minutes until heated through.
- 5
Serve over cooked Barilla Protein+ penne and garnish with fresh parsley.
💡 Pro Tips
- ✓Cook chicken breast in the slow cooker to an internal temperature of 165°F, but pull it at 160°F if you're shredding immediately, since carryover heat and the additional 30-minute simmer will finish the cooking process while keeping the meat from drying out.timing160-165°F
- ✓Add the cottage cheese and cream cheese only after the initial 6-8 hour cook, because dairy proteins denature and separate into curds when exposed to prolonged high heat, breaking the sauce's emulsion and creating a grainy texture.technique30 minutes final cook
- ✓Blend the cottage cheese with a stick blender or in a food processor for 30-45 seconds before adding it to the pot, which breaks down the curds into a smooth, ricotta-like consistency that mimics traditional pot pie cream sauce without a grainy mouthfeel.equipment30-45 seconds
- ✓Cook the Barilla Protein+ penne separately in well-salted water (1.5% salinity) for 1 minute less than package instructions, since the pasta will continue absorbing moisture and softening once combined with the hot sauce, and protein-enriched pasta is more prone to gumminess if overcooked.ingredient1 minute under package time
- ✓Keep frozen mixed vegetables frozen until they go into the slow cooker rather than thawing them first, since thawed vegetables release excess water that dilutes the sauce, whereas frozen ones release moisture gradually over the 6-8 hour cook, integrating better into the broth.technique6-8 hours
Share this recipe
Prep
15
min
Cook
480
min
Serves
12
people
Level
beginner
Share this recipe
Slow Cooker Chicken Pot Pie Protein Noodle Bowls
Whip up a deliciously hearty week with our Slow Cooker Chicken Pot Pie Protein Noodle Bowls! Packed with tender chicken, savory veggies, and a rich, creamy broth, this easy meal prep is not only budget-friendly but also loaded with protein to fuel your day. Just set it and forget it in the slow cooker for a cozy, satisfying dish that keeps you coming back for more!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- fresh parsley for garnishoptional
🥩Meat & Seafood(3)
- 2 cups low sodium chicken bone broth (480 ml)
- 4lbs chicken breast (1.81 kg)
- 3 cans 50% reduced sodium cream of chicken soup
🥛Dairy & Eggs(3)
- 500g nonfat cottage cheese (17.6 oz)
- 170g light cream cheese (6 oz)
- 120g reduced fat shredded cheddar (4.24 oz)
🫙Pantry Staples(1)
- 2 boxes (14.5oz each) Barilla Protein+ penne
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1 tbsp dried thyme (15 ml)
- 2 tsp garlic powder (10 ml)
- 2 tsp onion powder (10 ml)
- 1 tbsp salt (15 ml)
- 1 tsp smoked paprika (5 ml)
📦Other(1)
- 1 (28oz) bag frozen mixed vegetables (794 g)
👨🍳 Instructions
- 1
Place the chicken breast, cream of chicken soup, chicken bone broth, and frozen mixed vegetables in the slow cooker.
- 2
Cook on low for 6-8 hours or until the chicken is cooked through.
- 3
Shred the chicken and stir in the cottage cheese, cream cheese, shredded cheddar, and seasonings.
- 4
Cook for an additional 30 minutes until heated through.
- 5
Serve over cooked Barilla Protein+ penne and garnish with fresh parsley.
💡 Pro Tips
- ✓Cook chicken breast in the slow cooker to an internal temperature of 165°F, but pull it at 160°F if you're shredding immediately, since carryover heat and the additional 30-minute simmer will finish the cooking process while keeping the meat from drying out.timing160-165°F
- ✓Add the cottage cheese and cream cheese only after the initial 6-8 hour cook, because dairy proteins denature and separate into curds when exposed to prolonged high heat, breaking the sauce's emulsion and creating a grainy texture.technique30 minutes final cook
- ✓Blend the cottage cheese with a stick blender or in a food processor for 30-45 seconds before adding it to the pot, which breaks down the curds into a smooth, ricotta-like consistency that mimics traditional pot pie cream sauce without a grainy mouthfeel.equipment30-45 seconds
- ✓Cook the Barilla Protein+ penne separately in well-salted water (1.5% salinity) for 1 minute less than package instructions, since the pasta will continue absorbing moisture and softening once combined with the hot sauce, and protein-enriched pasta is more prone to gumminess if overcooked.ingredient1 minute under package time
- ✓Keep frozen mixed vegetables frozen until they go into the slow cooker rather than thawing them first, since thawed vegetables release excess water that dilutes the sauce, whereas frozen ones release moisture gradually over the 6-8 hour cook, integrating better into the broth.technique6-8 hours