Slow Cooker Chicken Pot Pie Pasta is a comforting and delicious dish that brings together the classic flavors of chicken pot pie with the ease of pasta. This meal is perfect for busy days when you want something warm and hearty without spending hours in the kitchen.
Why Make This Recipe
Making Slow Cooker Chicken Pot Pie Pasta is a great choice for several reasons. First, it’s incredibly easy to prepare. Just toss the ingredients into the slow cooker, and let it do the work for you. Second, this dish is packed with flavors and nutrients from the chicken and vegetables. Finally, it’s a family-friendly recipe that can satisfy even the pickiest eaters. It’s a perfect weeknight dinner that everyone will enjoy.
How to Make Slow Cooker Chicken Pot Pie Pasta
Making this dish is straightforward. The slow cooker takes care of everything, so you can relax while your meal cooks.
Ingredients:
- 2 cups cooked chicken breast, chopped
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste
- 8 oz egg noodles or your favorite pasta
- 1/4 cup grated Parmesan cheese (for topping)
Directions:
Preparation: Start by adding the chopped chicken, frozen peas and carrots, frozen corn, diced onion, and minced garlic into the slow cooker. Pour in the chicken broth, heavy cream, and add the softened cream cheese. Sprinkle in the dried thyme, dried parsley, salt, and black pepper. Stir everything until well combined.
Cooking: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Adding Pasta: About 30 minutes before serving, add the egg noodles to the slow cooker. Stir to combine, and cover again to let the pasta cook.
Final Touch: Once everything is cooked through, taste and adjust the seasonings if needed. Serve hot, topped with grated Parmesan cheese.
How to Serve Slow Cooker Chicken Pot Pie Pasta
Serve this dish warm in bowls. It pairs well with a side of crusty bread or a fresh green salad. The creamy texture and rich flavors make it a perfect comfort food for any occasion.
How to Store Slow Cooker Chicken Pot Pie Pasta
You can store leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop or in the microwave, adding a splash of chicken broth or cream if it gets too thick.
Tips to Make Slow Cooker Chicken Pot Pie Pasta
- Ensure your cream cheese is softened for easy mixing.
- You can use rotisserie chicken to save time.
- Feel free to add more vegetables like potatoes or green beans according to your preference.
Variation
You can easily modify this recipe by using different types of pasta or substituting the cream cheese with a lighter option like Greek yogurt for a healthier version. Adding different herbs like rosemary or basil can also change the flavor profile.
FAQs
1. Can I use uncooked chicken in this recipe?
Yes, you can use uncooked chicken. Just make sure to adjust the cooking time to ensure it is thoroughly cooked.
2. Can I freeze Slow Cooker Chicken Pot Pie Pasta?
Yes, you can freeze it! Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months.
3. Is there a vegetarian version of this recipe?
Absolutely! You can replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth for a vegetarian option.
Slow Cooker Chicken Pot Pie Pasta
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, chopped
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste
- 8 oz egg noodles or your favorite pasta
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
Preparation
- Add the chopped chicken, frozen peas and carrots, frozen corn, diced onion, and minced garlic into the slow cooker.
- Pour in the chicken broth, heavy cream, and add the softened cream cheese. Sprinkle in the dried thyme, dried parsley, salt, and black pepper.
- Stir everything until well combined.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Adding Pasta
- About 30 minutes before serving, add the egg noodles to the slow cooker.
- Stir to combine, and cover again to let the pasta cook.
Final Touch
- Once everything is cooked through, taste and adjust the seasonings if needed.
- Serve hot, topped with grated Parmesan cheese.
