Slow Cooker Chicken Pot Pie Pasta

If you love the creamy, comforting flavors of chicken pot pie 🥧 but want something a little easier (and a little more pasta-friendly 🍝), this Slow Cooker Chicken Pot Pie Pasta is the perfect cozy meal 🥰. It’s everything you love—tender chicken 🍗, hearty veggies 🥕🌽, and a rich, creamy sauce 🥄—all tossed with pasta for a comforting twist on the classic. Just set it and forget it ⏲️, then come back to a bowl of pure comfort! 🍽️✨

🐔 Slow Cooker Chicken Pot Pie Pasta

Ingredients:

• 1.5 to 2 lbs boneless, skinless chicken breasts or thighs

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 cups chicken broth

• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

• 1 tsp dried thyme

• 1/2 tsp black pepper

• 1/2 tsp salt (adjust to taste)

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup heavy cream or half & half

• 8 oz pasta (rotini, penne, or shells work great)

• 1/2 cup shredded cheddar cheese (optional)

• Fresh parsley for garnish (optional)

Instructions:

1. Add to slow cooker:
   Place chicken, onion, garlic, broth, frozen veggies, thyme, salt, and pepper in the slow cooker.

2. Cook:
   Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is fully cooked.

3. Shred chicken:
   Remove chicken, shred it with two forks, then return it to the slow cooker.

4. Add soup & cream:
   Stir in the cream of chicken soup and heavy cream.

 

1. Cook pasta:
   Boil the pasta separately according to package directions. Drain and add it to the slow cooker. Stir everything to combine.

2. Cheese it up (optional):
   Stir in shredded cheese if using. Let it melt and blend into the sauce.

3. Serve:
   Spoon into bowls and garnish with parsley if desired.

Note 📝:
You can use any pasta you like, but short shapes like rotini, shells, or penne work best to soak up all that creamy goodness! 🍝 Want to save time? Use rotisserie chicken and skip the slow cooking—just warm everything together until heated through. Perfect for busy nights! 💡