slow-cooker-chicken-pot-pie-pasta
This is a set-it-and-walk-away situation until the last 30 to 40 minutes. The secret is building flavor early and finishing with a creamy swirl and pasta so it all comes together. If you’re brand new to slow-cooker-chicken-pot-pie-pasta, don’t worry. It’s easier than it sounds and the results are consistently great.
Step-by-step at a glance
- Add to the slow cooker: boneless skinless chicken breasts or thighs, chopped onions, sliced carrots, celery, garlic, chicken broth, dried thyme, salt, and pepper. Give it a quick stir.
- Cook on Low for 4 to 5 hours or on High for about 2.5 to 3 hours, until the chicken is tender and shreds easily.
- Shred the chicken using two forks right in the pot. Stir in frozen peas.
- Whisk together a can of cream of chicken soup with cream or half-and-half. Pour it in and stir until the broth looks creamy.
- Add dry pasta, stir well, cover, and cook on High for 20 to 35 minutes, stirring once halfway through, until the pasta is al dente and the sauce is thickened.
- Finish with a knob of butter, a handful of shredded Parmesan, and a sprinkle of fresh parsley. Taste and adjust salt and pepper. Serve hot.
Key moves: keep the pasta for the end, and let the sauce simmer with it to thicken naturally. If it ever gets too thick, splash in a bit more broth or milk. If it’s too thin, let it rest uncovered for a few minutes, then stir.
Ingredients Youll Need
- Chicken – boneless skinless breasts or thighs both work. Thighs stay especially juicy.
- Broth – low sodium chicken broth gives you control over seasoning.
- Vegetables – onion, carrots, celery, garlic, and frozen peas for that pot pie vibe.
- Pasta – rotini or cavatappi hold sauce well. Medium shells or penne are fine too.
- Creamy base – cream of chicken soup plus cream or half-and-half for silky texture.
- Seasoning – dried thyme, salt, black pepper. Optional: a pinch of poultry seasoning for extra nostalgia.
- Finishers – butter for gloss, grated Parmesan for savoriness, fresh parsley for brightness.
Pantry swaps
No cream of chicken soup? Use cream of mushroom. No cream? Stir in evaporated milk or a mix of milk and a little cream cheese. Gluten free? Choose a sturdy gluten-free pasta and keep an eye on timing, since it can cook faster. If you need dairy free, sub the cream with unsweetened almond milk and a bit of dairy-free cream cheese for body.
Similar Posts or Variations
Want to riff a little? Try swapping peas for mixed veggies, or add mushrooms for extra savoriness. Rotisserie chicken also works. Stir it in during the creamy step to keep it tender.
If you love this flavor profile and want an oven option, my Easy Flaky Biscuits pair perfectly on the side for dipping into all that sauce. You can also play with herbs. Use rosemary or Italian seasoning if that’s what you’ve got.
Variations to try:
– Add corn for sweetness.
– Stir in a spoon of Dijon for a gentle tang.
– Swap Parmesan with sharp cheddar for a different bite.
– Use turkey instead of chicken if that’s what’s hanging out in your freezer.
Tips for Perfecting Your Recipe
Salt in layers. A pinch at the start, and a final adjustment right before serving. This keeps flavors balanced instead of flat or overly salty.
Mind the pasta timing. Add it only near the end and stir once midway so it cooks evenly. If your slow cooker runs hot, start checking at 18 minutes.
Want it extra creamy? Fold in a tablespoon of butter with the Parmesan at the end. The sauce will turn glossy and feel restaurant-level luxe without trying hard.
Leftovers thicken in the fridge. When reheating, loosen with a splash of broth or milk and stir gently over low heat. It will bounce back to creamy and delicious.
For extra depth, brown the onions and carrots in a skillet with a touch of butter before adding to the slow cooker. Not required, but it adds a sweet-savory layer that’s hard to beat.
And remember, slow-cooker-chicken-pot-pie-pasta is forgiving. If you’re short on something, use what you have and trust your taste buds.
Common Questions
Can I use pre-cooked chicken? Yes. Add it after the slow cooker phase, during the creamy step, so it warms through without drying.
What pasta shape works best? Rotini, cavatappi, or medium shells. They grab sauce nicely and hold up to slow cooker heat.
How do I keep the pasta from overcooking? Add it at the end and start checking early. Stir halfway through and taste for doneness.
Can I make it ahead? You can slow cook the chicken and veggies ahead, then refrigerate. Reheat, add cream and pasta, and finish fresh for the best texture.
Does it freeze well? The sauce and chicken freeze well, but pasta can get soft. Freeze without pasta, then add fresh pasta when you reheat and finish.
A Cozy Wrap-Up You Can Taste
This slow-cooker-chicken-pot-pie-pasta is simple, satisfying, and built for real life. It gives you pot pie comfort without the fuss, and the slow cooker makes it a weeknight hero. Keep the pantry staples nearby and you can make this on autopilot. I hope it warms your table like it warms mine. If you try it, drop a comment and tell me how your crew liked it.
Crock Pot Chicken Pot Pie Pasta
Ingredients
Method
- Add chicken, onions, carrots, celery, garlic, chicken broth, thyme, salt, and pepper to the slow cooker.
- Stir quickly to combine.
- Cook on Low for 4 to 5 hours or on High for about 2.5 to 3 hours until the chicken is tender and shreds easily.
- Shred the chicken using two forks right in the pot and stir in the frozen peas.
- Whisk together the cream of chicken soup and cream or half-and-half, then pour it into the pot and stir until the broth appears creamy.
- Add the dry pasta, stir well, cover, and cook on High for 20 to 35 minutes, stirring once halfway through, until the pasta is al dente and the sauce is thickened.
- Finish with butter, Parmesan cheese, and fresh parsley. Taste and adjust salt and pepper if necessary.
- Serve hot.
