This Crock Pot Chicken Pot Pie Pasta takes all the cozy flavors of classic chicken pot pie and turns them into an ultra-creamy, family-friendly pasta dinner made right in your slow cooker. Tender shredded chicken, hearty veggies, and a rich, cheesy sauce come together with perfectly cooked pasta for a comforting, low-effort meal that’s perfect for busy weeknights or chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 8 ounces pasta (penne or rotini)
- 1 cup milk (whole or 2% for extra creaminess)
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in the bottom of the crock pot in a single layer.
- Add the frozen mixed vegetables, chicken broth, cream of chicken soup, onion powder, garlic powder, dried thyme, salt, and pepper. Stir gently to combine, making sure the chicken is mostly submerged in the sauce.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Carefully remove the cooked chicken from the crock pot and place it on a cutting board. Shred using two forks, then return the shredded chicken to the slow cooker and stir into the sauce and vegetables.
- While the chicken finishes, cook the pasta according to the package instructions until just al dente. Drain well and set aside.
- Stir the milk into the crock pot, then add the cooked pasta and shredded cheddar cheese. Mix until the cheese is melted and everything is evenly coated in the creamy sauce.
- Taste and adjust seasoning with additional salt and pepper if needed. Cover and let sit on WARM for 5–10 minutes to thicken slightly.
- Serve hot, garnished with chopped fresh parsley.
Variation
- Swap the protein by using boneless, skinless chicken thighs instead of breasts for an even richer, more tender result.
- Make it extra veggie-loaded by adding frozen green beans or chopped fresh mushrooms along with the mixed vegetables.
- Turn it into a baked version by transferring the finished pasta to a casserole dish, topping with extra cheese or crushed butter crackers, and baking at 375°F (190°C) for 10–15 minutes until bubbly and golden.
Cooking Notes
- Avoid overcooking the pasta in the pot; boil it separately to al dente so it doesn’t turn mushy once combined with the sauce.
- If your slow cooker runs hot, start checking the chicken on the earlier end of the suggested cook times to keep it from drying out.
- For a creamier, richer texture, use whole milk and freshly shredded cheddar cheese rather than pre-shredded, which can be coated with anti-caking agents and melt less smoothly.
Serving Suggestions
- Serve with a simple green salad or steamed broccoli to balance the richness and add some extra greens to the meal.
- Pair with warm dinner rolls, biscuits, or garlic bread to soak up every bit of the creamy sauce.
- Top each serving with extra shredded cheddar, cracked black pepper, and a sprinkle of fresh herbs like parsley or thyme for a pop of flavor and color.
Tips
- Spray or lightly grease the crock pot insert before adding ingredients to make cleanup easier and help prevent sticking around the edges.
- Cut very thick chicken breasts in half horizontally so they cook more evenly in the slow cooker.
- If you need this meal to be ready faster, cook on HIGH for 3–4 hours and start the pasta about 20–25 minutes before the chicken is done so everything comes together at the same time.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 28 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I cook the pasta directly in the crock pot instead of separately?
It’s best to cook the pasta separately and stir it in at the end so it doesn’t overcook and turn mushy in the slow cooker. - Can I use a different type of pasta?
Yes, any short pasta like penne, rotini, shells, or fusilli works well. Just cook to al dente according to package directions. - Can I make this ahead of time?
You can cook the chicken mixture in advance, refrigerate it, then reheat in the crock pot or on the stovetop and stir in freshly cooked pasta, milk, and cheese just before serving. - How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce if needed.
Conclusion
This Crock Pot Chicken Pot Pie Pasta brings all the cozy, creamy comfort of a classic pot pie to your slow cooker with almost no effort. With tender shredded chicken, hearty vegetables, and cheesy pasta in every bite, it’s a family-pleasing dinner that’s perfect for busy nights when you still want something warm, homemade, and satisfying.
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Crock Pot Chicken Pot Pie Pasta
- Total Time: 6–7 hours (using LOW setting)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crock Pot Chicken Pot Pie Pasta takes all the cozy flavors of classic chicken pot pie and turns them into an ultra-creamy, family-friendly pasta dinner made right in your slow cooker. Tender shredded chicken, hearty veggies, and a rich, cheesy sauce come together with perfectly cooked pasta for a comforting, low-effort meal that’s perfect for busy weeknights or chilly evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 8 ounces pasta (penne or rotini)
- 1 cup milk (whole or 2% for extra creaminess)
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in the bottom of the crock pot in a single layer.
- Add the frozen mixed vegetables, chicken broth, cream of chicken soup, onion powder, garlic powder, dried thyme, salt, and pepper. Stir gently to combine, making sure the chicken is mostly submerged in the sauce.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Carefully remove the cooked chicken from the crock pot and place it on a cutting board. Shred using two forks, then return the shredded chicken to the slow cooker and stir into the sauce and vegetables.
- While the chicken finishes, cook the pasta according to the package instructions until just al dente. Drain well and set aside.
- Stir the milk into the crock pot, then add the cooked pasta and shredded cheddar cheese. Mix until the cheese is melted and everything is evenly coated in the creamy sauce.
- Taste and adjust seasoning with additional salt and pepper if needed. Cover and let sit on WARM for 5–10 minutes to thicken slightly.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For a thicker, more pot-pie-like filling, reduce the milk slightly or let the pasta sit on WARM for a few extra minutes to absorb more sauce.
- If using low-sodium broth and soup, you may need to add a bit more salt at the end of cooking.
- Frozen veggies do not need to be thawed before adding to the crock pot—they will cook perfectly in the slow cooker.
- This recipe reheats well; the sauce thickens as it sits, so you can add a splash of milk when reheating to loosen it up.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Category: Dinner, Main Course, Slow Cooker
- Method: Slow Cooker / Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 450 kcal (approximate per serving)
- Sugar: 4 g (approximate)
- Sodium: 780 mg (approximate)
- Fat: 18 g (approximate)
- Saturated Fat: 9 g (approximate)
- Unsaturated Fat: 8 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 45 g (approximate)
- Fiber: 3 g (approximate)
- Protein: 28 g (approximate)
- Cholesterol: 95 mg (approximate)
Keywords: crock pot chicken pot pie pasta, slow cooker chicken pasta, creamy chicken pasta, comfort food, easy family dinner