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.
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.