Crock Pot Chicken Pot Pie Pasta
Description
Crock Pot Chicken Pot Pie Pasta is the ultimate cozy comfort food — all the creamy, savory flavors of classic chicken pot pie tossed with perfectly tender pasta, made effortlessly in your slow cooker. Tender shredded chicken, sweet peas and carrots, and a rich, velvety sauce coat every bite of cavatappi for a dump-and-go dinner that's picky-eater approved and ready when you walk in the door. No pie crust, no soggy noodles, no fuss — just one cozy bowl of pure comfort.
Ingredients
For the Slow Cooker:
- 1½ lbs boneless, skinless chicken breasts (or thighs)
- 21 ounces cream of chicken soup
- 1½ cups low-sodium chicken broth
- 1 teaspoon Better Than Bouillon chicken base
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups frozen mixed vegetables
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
To Finish:
- 12 oz cavatappi, or rotini pasta
- 4 oz cream cheese, softened and cubed
- ½ cup heavy cream, or half-and-half
- 2 tablespoons parsley, chopped
- 1/4 teaspoon Salt, to taste
Instructions
- Layer the slow cooker. Whisk soup, broth, bouillon, onion, garlic, poultry seasoning, thyme, and pepper in a 6-quart slow cooker. Add chicken breasts and top with frozen vegetables. Do not stir.
- Cook low and slow. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Shred the chicken. Remove chicken to a cutting board, shred with two forks, and return to the slow cooker.
- Boil the pasta. Cook pasta in well-salted boiling water for 1 minute less than al dente. Drain (do not rinse).
- Finish the sauce. Stir softened cream cheese cubes and heavy cream into the slow cooker until smooth and silky (2–3 minutes).
- Combine. Add drained pasta to the slow cooker. Stir gently to coat. Cover and rest on WARM for 5–10 minutes.
- Taste and serve. Add salt as needed, garnish with fresh parsley, and serve immediately.
Equipment
- Crockpot
- Saucepan
Notes
- Don't cook the pasta in the slow cooker. Boiling it separately is the single biggest difference between mushy and perfect.
- Soften the cream cheese first to prevent lumps. Cube it small and stir on LOW or WARM.
- For deeper flavor, sear the chicken breasts in a hot skillet for 2 minutes per side before adding to the slow cooker.
- Sauce too thick? Stir in warm chicken broth, a splash at a time.
- Sauce too thin? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) 30 minutes before serving.
- Storage: Refrigerate up to 4 days in an airtight container. Reheat with a splash of broth or milk to loosen the sauce.
Nutrition
Serving: 1ServingCalories: 517kcalCarbohydrates: 47gProtein: 28gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 87mgSodium: 738mgPotassium: 636mgFiber: 4gSugar: 3gVitamin A: 2949IUVitamin C: 8mgCalcium: 74mgIron: 4mg