Skillet Dish with Chicken, Noodles, and Vegetables

Ingredients

1½ lb (680 g) boneless, skinless chicken breasts or thighs

4 cups chicken broth

2 cans (10.5 oz each) cream of chicken soup

1 cup milk or half-and-half

3 medium carrots, sliced

2 celery stalks, chopped

1 small onion, diced

1 cup frozen peas

3 cloves garlic, minced

½ tsp dried thyme

½ tsp dried parsley (plus more for garnish)

½ tsp black pepper

½ tsp salt (adjust to taste)

8 oz uncooked short pasta (like penne, egg noodles, or rotini)

2 tbsp butter

👩‍🍳 Instructions

1. Layer the Base:
   Add chicken, carrots, celery, onion, garlic, and seasonings (thyme, parsley, salt, pepper) into your slow cooker.
2. Add Liquids:
   Pour in the chicken broth and cream of chicken soup. Stir lightly to combine.
3. Cook:
   Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
4. Shred Chicken:
   Remove the chicken, shred it with two forks, and return it to the slow cooker.
5. Add Noodles and Creaminess:
   Stir in the uncooked pasta, milk (or half-and-half), butter, and peas.
   Continue cooking on High for 20–30 minutes, stirring occasionally, until noodles are soft.
6. Serve:
   Sprinkle with extra parsley and black pepper before serving.

🍽 Tips

Add a splash of extra broth if it thickens too much.

For more richness, use heavy cream instead of milk.

You can substitute turkey for chicken after the holidays!