Slow Cooker Chicken Pot Pie Pasta
This comforting pasta dish blends the creamy flavors of classic chicken pot pie with hearty noodles, all slow-cooked to perfection. A warm, easy dinner the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (slow cooker)
- Total Time: ~6 hours
- Yield: 6
- Category: American Comfort Food
- Method: Main Dish
Ingredients
2 cups cooked chicken breast, chopped (or use rotisserie chicken)
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 (or milk for a lighter version)
8 oz cream cheese, softened
1 tsp dried thyme
1 tsp dried parsley
Salt and black pepper to taste
8 oz egg noodles (or pasta of choice), cooked separately
1/4 cup grated Parmesan cheese
Instructions
Load the slow cooker:
In your slow cooker, combine chopped chicken, frozen peas and carrots, corn, onion, and garlic.
Add liquids & seasonings:
Pour in chicken broth and heavy cream. Stir well. Add cream cheese in chunks so it melts evenly.
Season:
Sprinkle in thyme, parsley, salt, and pepper. Stir again.
Cook:
Cover and cook on LOW for 4–6 hours, stirring occasionally.
Prepare pasta:
30 minutes before serving, cook pasta according to package directions, drain, and set aside.
Finish the dish:
Stir cooked noodles and Parmesan cheese into the slow cooker. Let everything meld for about 10 minutes.
Serve warm with a sprinkle of fresh parsley or extra cheese if desired.
Notes
Lighter Option: Use milk instead of cream and reduced-fat cream cheese.
Add-ins: Green beans, mushrooms, or diced potatoes work well.
Short on time? Use rotisserie chicken.
Flavor Boost: A splash of hot sauce or fresh herbs at serving time.
Find it online: https://allcookedup.com/slow-cooker-chicken-pot-pie-pasta/
