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Crock Pot Chicken Pot Pie Pasta

  • Author: Avery
  • 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

  1. Place the chicken breasts in the bottom of the crock pot in a single layer.
  2. 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.
  3. 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.
  4. 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.
  5. While the chicken finishes, cook the pasta according to the package instructions until just al dente. Drain well and set aside.
  6. 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.
  7. Taste and adjust seasoning with additional salt and pepper if needed. Cover and let sit on WARM for 5–10 minutes to thicken slightly.
  8. 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

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Find it online: https://averyrecipes.com/crock-pot-chicken-pot-pie-pasta/