Slow Cooker Chicken Pot Pie PastaSlow Cooker Chicken Pot Pie Pasta

This creamy, comforting dish brings the heartwarming flavors of a classic chicken pot pie and combines it with tender pasta, all cooked effortlessly in your slow cooker.

Midwest Comfort with a Modern Twist

Few things are as comforting as a bowl of creamy chicken and vegetables. This dish swaps the traditional pot pie crust for hearty pasta, offering a nostalgic taste with a contemporary touch.

Frequently Asked Questions:

Why add the pasta later?
Adding pasta towards the end ensures it stays perfectly al dente without becoming mushy during the long cooking time.

Can I use frozen chicken?
It’s best to use thawed chicken for food safety. If using frozen chicken, ensure it’s thawed completely before cooking.

What if my sauce is too thick?
If the sauce thickens too much, simply add warm chicken broth a little at a time until you reach your desired consistency.

Pro Tips for Success:

Soften the cream cheese: Make sure the cream cheese is softened before adding it to ensure smooth blending.
Stir occasionally: If possible, stir the ingredients during cooking for an even distribution of flavors.
Cook pasta al dente: Cook the pasta just until al dente to prevent it from becoming mushy once added to the slow cooker.
Let it rest: Allow the dish to rest for 10 minutes after cooking before serving for optimal flavor.
Use rotisserie chicken: For added convenience, use store-bought rotisserie chicken.
Don’t skip the Parmesan: Parmesan adds a rich depth of flavor that elevates the dish.

Ingredients:

For the Base:

2 cups cooked, chopped chicken breast
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
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste

For Finishing:

8 ounces egg noodles
¼ cup grated Parmesan cheese
Fresh parsley for garnish (optional)

Instructions:

Prepare the Base: Add the chicken, vegetables, onion, and garlic to the slow cooker.
Add Liquids: Pour in the chicken broth and heavy cream, then stir to combine.
Add Cream Cheese: Cut the softened cream cheese into small pieces and add to the slow cooker.
Season: Add thyme, parsley, salt, and pepper, stirring everything together.
Cook: Cover and cook on LOW for 4-6 hours, stirring occasionally if possible.
Prepare the Pasta: About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain the noodles and add them to the slow cooker.
Finish the Dish: Stir in Parmesan cheese and let the dish rest for 5-10 minutes before serving.

Notes:

Make Ahead: Prep the vegetables the night before for an even quicker cooking time.
Storage: Leftovers keep in the refrigerator for 3-4 days.
Lighter Version: Swap heavy cream for milk and use low-fat cream cheese for a lighter version.
Time Saver: Use pre-cooked rotisserie chicken for added convenience.
Vegetable Variations: Feel free to swap in mushrooms or green beans for a different flavor profile.
Extra Creamy: Add an extra splash of cream at the end for an even richer texture.

Serving Suggestions:

This dish is perfect served on its own or paired with a side of crusty bread or a fresh green salad.