Slow Cooker Chicken Pot Pie Pasta
A comforting dish that blends the classic flavors of chicken pot pie with hearty pasta, all made effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 2 cups cooked pasta
- 2 cups cooked chicken, shredded Can use leftover or rotisserie chicken.
- 1 can cream of chicken soup Can substitute with cream of mushroom soup.
- 1 cup chicken broth
- 1 cup frozen mixed vegetables Customize based on preference.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 cup biscuit dough (optional for topping) Add during the last 30 minutes of cooking.
Instructions
Preparation
- In a slow cooker, combine the cooked pasta, shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, pepper, and thyme. Stir to combine.
- Cover and cook on low for 4-6 hours or until heated through.
- If using, add biscuit dough on top during the last 30 minutes of cooking.
- Serve hot and enjoy your comforting pasta dish!
Notes
To store leftovers, let the pasta cool completely. Place in an airtight container and store in the refrigerator for up to 3 days or freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.