Slow Cooker Chicken Pot Pie Pasta Recipe

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

This Slow Cooker Chicken Pot Pie Pasta Recipe combines the comforting flavors of chicken pot pie with the ease of a Crockpot recipe. Perfect for busy weeknights, this dish is hearty, creamy, and packed with vegetables.

Using simple ingredients, this recipe allows you to set it and forget it, making dinner preparation a breeze. The pasta absorbs the delicious flavors of the sauce, creating a satisfying meal for the whole family.

Easy Slow Cooker Chicken Pot Pie Pasta

This dish features tender chicken, mixed vegetables, and pasta cooked in a creamy sauce, all made effortlessly in a slow cooker. The recipe takes about 6 hours to cook on low and serves 6 people.

Ingredients

2 cups cooked rotini or penne pasta
1 pound boneless, skinless chicken breasts
1 cup frozen mixed vegetables (carrots, peas, corn)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 cup shredded cheddar cheese (optional)
Chopped parsley for garnish (optional)

Instructions

Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker.
Add Ingredients: Pour in the cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine.
Cook: Cover and cook on low for 6 hours or until the chicken is cooked through and tender.

Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
Add Pasta: Stir in the cooked pasta and mix well. If using, sprinkle the shredded cheddar cheese on top and let it melt for a few minutes.
Serve: Garnish with chopped parsley if desired and serve hot.