Slow Cooker Chicken Pot Pie Pasta

Why You’ll Love This Recipe

I love this recipe because it captures all the cozy flavors of a homemade pot pie without the fuss of rolling out pastry or standing over a stove. It’s made right in the slow cooker, which means minimal hands-on time and maximum flavor. The cream cheese makes it ultra-rich, the veggies add a soft sweetness, and the pasta turns it into a filling one-bowl meal. It’s perfect for chilly evenings, busy weekdays, or whenever I’m craving comfort food that feels like a warm hug.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups chicken breast, cooked and chopped

• 1 cup frozen peas and carrots

• 1 cup frozen corn

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 3 cups chicken broth

• 1 cup heavy cream

• 8 ounces cream cheese, softened

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• Salt and pepper to taste

• 8 ounces egg noodles or pasta of choice

• 1/4 cup grated Parmesan cheese

Directions

1. I start by adding the cooked, chopped chicken to my slow cooker, followed by the frozen peas and carrots, corn, onion, and garlic.

2. Next, I pour in the chicken broth and heavy cream, giving it all a good stir to combine.

3. I break up the softened cream cheese and add it in, letting it melt gradually as everything cooks.

4. Then I season the mixture with thyme, parsley, and a pinch of salt and pepper.

5. I cover the slow cooker and set it to low for 4 to 6 hours, stirring once or twice if I’m nearby.

6. About 30 minutes before it’s done, I cook the pasta according to the package directions, then drain it and set it aside.

7. Once the slow cooker time is up, I stir in the cooked pasta and Parmesan cheese until everything is coated and creamy.

8. I give it a taste and adjust the seasoning if needed, then serve it hot with a little fresh parsley on top.

Servings and timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 4–6 hours (on low)

• Total Time: About 6 hours 10 minutes

Variations

When I want to switch things up, I try:

• Using rotisserie chicken for extra flavor and less prep.

• Swapping in different veggies like green beans, mushrooms, or even spinach.

• Replacing heavy cream with milk and using low-fat cream cheese for a lighter dish.

• Adding a splash of hot sauce or a pinch of red pepper flakes for a spicy twist.

• Mixing in a touch of Dijon mustard or a squeeze of lemon juice at the end to brighten up the flavor.

Storage/Reheating

Leftovers keep really well. I store them in an airtight container in the fridge for up to 4 days. When reheating, I warm portions in the microwave in 1-minute intervals, stirring in between, until heated through. If the sauce thickens too much, I add a splash of milk or broth to loosen it up. This dish also freezes nicely—just cool it completely, then pack into freezer-safe containers. I thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave.

FAQs

Can I use uncooked chicken in the slow cooker?

Yes, I can use raw chicken breast—just increase the cook time slightly to ensure it’s fully cooked and shred it before adding the pasta.

What type of pasta works best?

I like egg noodles because they soak up the creamy sauce perfectly, but rotini, penne, or shells also work well if that’s what I have on hand.

How do I keep the cream cheese from clumping?

I always make sure it’s softened before adding it to the slow cooker, and I break it up into small pieces so it melts evenly during cooking.

Can I make this dairy-free?

Yes, I’ve tried using unsweetened almond milk and a dairy-free cream cheese alternative. It’s still creamy and flavorful, just a little lighter.

Can I double the recipe?

Absolutely. I just make sure my slow cooker is large enough to handle the volume, and I adjust the pasta quantity right at the end to keep the texture right.

Conclusion

This Slow Cooker Chicken Pot Pie Pasta is one of those meals that feels like it’s been passed down through generations—full of flavor, warmth, and comfort, but with the convenience of modern cooking. I love how it brings the charm of a pot pie into an easy, family-friendly pasta dish that practically cooks itself. Whether I’m feeding a hungry group or just craving something cozy, this one always hits the mark.

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