Slow Cooker Chicken Pot Pie Pasta Recipe

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Introduction

Slow Cooker Chicken Pot Pie Pasta is a comforting and creamy dish that brings the beloved flavors of classic chicken pot pie together with tender pasta for a hearty, satisfying meal. This recipe combines shredded chicken, mixed vegetables, and a rich cream-based sauce, all slow-cooked to meld the flavors perfectly. It’s an ideal dinner that requires minimal hands-on time, making it perfect for busy weeknights or when you want a warm, homey meal without the fuss of traditional pot pie preparation.

What makes this dish especially appealing is its ease and versatility. The slow cooker does most of the work, allowing the chicken to cook gently and absorb the savory seasonings, while the pasta is cooked separately to ensure it stays perfectly al dente. This creamy pasta variation is also great for picky eaters, as it combines familiar ingredients in a smooth, flavorful way. Plus, leftovers reheat beautifully, making it a convenient option for lunches or next-day dinners.

Nutritional Information

Per serving (approximate values):

  • Calories: 450
  • Protein: 35g
  • Carbohydrates: 40g
  • Fat: 15g
  • Fiber: 4g
  • Sodium: 700mg

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 2 (10.5 oz) cans cream of chicken soup
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 small white onion, diced
  • 1 ½ teaspoons Italian seasoning (or 1 tsp oregano + ½ tsp dried thyme)
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 8 oz cream cheese, cubed (or 1 cup heavy cream for variation)
  • 16 oz dried penne pasta or egg noodles
  • 1 cup frozen peas
  • Fresh parsley, for garnish (optional)
  • Optional: 1 cup chicken broth (for more sauce or lighter consistency)
  • Optional vegetables: frozen corn, green beans, sliced mushrooms

Instructions

  1. In a 5-6 quart slow cooker, combine the cream of chicken soup, diced carrots, celery, onion, Italian seasoning, garlic powder, poultry seasoning, onion powder, salt, and pepper. Stir gently to mix.
  2. Place the raw chicken breasts on top of the mixture in the slow cooker.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  4. During the last 30 minutes of cooking, bring a large pot of salted water to a boil and cook the pasta until just tender (al dente). Drain well to prevent sogginess.
  5. Remove the chicken breasts from the slow cooker and shred them using two forks directly on a plate or back in the slow cooker for less mess.
  6. Return the shredded chicken to the slow cooker. Add the cream cheese or heavy cream and the cooked pasta. Stir in the frozen peas (and any optional vegetables if using).
  7. Mix thoroughly to combine and heat through for about 5 minutes. Taste and adjust salt and pepper as needed.
  8. Sprinkle with fresh parsley before serving for a pop of color and freshness.

Cooking Tips and Variations

  • For best pasta texture, cook it separately and avoid overcooking to prevent mushiness when combined with the slow cooker sauce.
  • Use cream cheese for a richer, thicker sauce or substitute heavy cream for a lighter, smoother texture. For an even lighter version, swap cream cheese and heavy cream for milk or low-fat dairy.
  • Shred the chicken directly in the slow cooker to keep the juices and flavor intact while minimizing cleanup.
  • Adjust seasoning gradually, especially salt, since canned soups and broths can be salty.
  • Try adding other vegetables such as green beans, mushrooms, or frozen corn for extra flavor and nutrition.
  • Using rotisserie chicken instead of raw chicken breasts can reduce cooking time significantly, making this recipe ideal for last-minute meals.
  • Top with fresh herbs like parsley or a dash of hot sauce to add brightness or a spicy kick.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or milk if the sauce thickens too much during reheating. Freezing is not recommended as the creamy sauce may separate and the pasta texture can become mushy upon thawing.

Frequently Asked Questions

Can I use frozen chicken or rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great shortcut that reduces cooking time. Simply add the shredded rotisserie chicken in the last hour of cooking or mix it in after cooking the vegetables and sauce. Frozen raw chicken can be used but may require longer cooking times in the slow cooker.

What type of pasta works best for chicken pot pie pasta?

Short pasta shapes like penne, rotini, or wide egg noodles work best because they hold the creamy sauce well. Always cook pasta separately to al dente before adding it to the slow cooker to avoid overcooking and mushiness.

Can I make this recipe dairy-free or lower in fat?

For a dairy-free version, substitute the cream cheese and heavy cream with coconut milk or a non-dairy cream alternative, though the flavor will differ slightly. To lower fat, use milk or low-fat cream cheese instead of full-fat dairy products.

How do I prevent the pasta from getting mushy in the slow cooker?

Cook the pasta separately just until al dente, then add it to the slow cooker at the very end of cooking. Avoid cooking pasta in the slow cooker for long periods, as it will absorb too much liquid and become mushy.

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