Description
Crock Pot Chicken Pot Pie Pasta is a rich, creamy, and comforting slow cooker dinner made with tender shredded chicken, mixed vegetables, pasta, cream cheese, and cheddar cheese. This easy family-friendly recipe combines the classic flavors of chicken pot pie with delicious pasta for a satisfying homemade meal.
Ingredients
1½ pounds boneless, skinless chicken breasts
12 ounces frozen mixed vegetables
1 small onion, diced (optional)
1 celery stalk, chopped (optional)
2 cans (10.5 ounces each) cream of chicken soup
1 cup low-sodium chicken broth
8 ounces cream cheese, softened
½ cup sour cream
1½ cups shredded cheddar cheese
16 ounces penne or rotini pasta
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon paprika
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Step 1: Prepare the Slow Cooker
Lightly grease a 6-quart slow cooker. Add the cream of chicken soup, chicken broth, frozen mixed vegetables, diced onion, celery, garlic powder, onion powder, thyme, and paprika. Stir until combined.
Step 2: Add the Chicken
Place the chicken breasts into the slow cooker and gently turn them to coat with the creamy mixture. Cover with the lid.
Step 3: Cook the Chicken
Cook on LOW for approximately 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Step 4: Shred the Chicken
Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
Step 5: Make the Creamy Sauce
Add the softened cream cheese, sour cream, and shredded cheddar cheese. Stir gently until the cheeses melt and the sauce becomes smooth and creamy.
Step 6: Cook the Pasta
Cook the penne or rotini pasta separately according to the package instructions until al dente. Drain thoroughly.
Step 7: Combine and Serve
Add the cooked pasta to the slow cooker and stir gently until evenly coated with the creamy chicken mixture. Season with salt and black pepper to taste. Garnish with fresh parsley and serve warm.
Notes
Cook the pasta separately to prevent it from becoming mushy.
Use softened cream cheese for a smoother sauce.
Add a splash of chicken broth if the sauce becomes too thick.
For a thicker sauce, stir in a small cornstarch slurry and heat gently until thickened.
Boneless chicken thighs can replace chicken breasts.
Frozen chicken should be thawed safely before slow cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat leftovers to 165°F (74°C), adding a little milk or chicken broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 6 hours 15 minutes
- Category: Dinner, Main Course
- Method: Slow Cooker, Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: Approximately 720 kcal
- Sugar: Approximately 7 g
- Sodium: Approximately 1,150 mg
- Fat: Approximately 32 g
- Saturated Fat: Approximately 17 g
- Unsaturated Fat: Approximately 12 g
- Trans Fat: Not calculated
- Carbohydrates: Approximately 65 g
- Fiber: Approximately 4 g
- Protein: Approximately 42 g
- Cholesterol: Approximately 165 mg
Keywords: Crock Pot Chicken Pot Pie Pasta, Slow Cooker Chicken Pot Pie Pasta, Creamy Chicken Pasta, Easy Crockpot Chicken Dinner, Chicken Pot Pie Pasta Recipe, Slow Cooker Chicken Pasta, Comfort Food Dinner