Slow Cooker Chicken Pot Pie Pasta
This creamy, comforting twist on a classic pot pie blends tender chicken, veggies, and pasta into a cozy slow cooker meal the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (on low)
- Total Time: ~6 hours
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
2 cups cooked chicken breast, chopped
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 oz cream cheese, softened
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
8 oz egg noodles (or pasta of choice)
¼ cup grated Parmesan cheese
Instructions
In a large slow cooker, add the cooked chicken, frozen peas and carrots, corn, chopped onion, and minced garlic.
Pour in chicken broth and heavy cream; stir to combine.
Add cream cheese in chunks, stirring gently to help it melt evenly.
Season with dried thyme, dried parsley, and salt and pepper to taste.
Cover and cook on low for 4–6 hours, stirring occasionally.
About 30 minutes before serving, cook egg noodles according to package directions. Drain and set aside.
Stir cooked noodles and grated Parmesan cheese into the slow cooker mixture. Mix until well-coated and creamy.
Taste and adjust seasoning if needed before serving.
Notes
Lighter Version: Use milk and low-fat cream cheese instead of heavy cream.
Time-Saver: Rotisserie chicken works great as a shortcut.
Vegetable Variations: Add mushrooms, green beans, or spinach.
Flavor Boost: Garnish with fresh parsley, cracked pepper, or a dash of hot sauce.
Find it online: https://allrecipesmade.com/slow-cooker-chicken-pot-pie-pasta/
