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Slow Cooker Chicken Pot Pie Pasta

A bowl of slow cooker chicken pot pie pasta with shredded chicken, peas, and corn mixed with creamy sauce.
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A creamy and comforting slow cooker pasta dish that tastes like chicken pot pie. This dump-and-go recipe is perfect for busy weeknights and is a family favorite.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 8 oz uncooked pasta (like egg noodles or penne)
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. In a bowl, whisk together the cream of chicken soup, chicken broth, milk, salt, pepper, thyme, and garlic powder.
  3. Pour the soup mixture over the chicken in the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
  5. Remove the chicken from the slow cooker and shred it with two forks.
  6. Return the shredded chicken to the slow cooker.
  7. Stir in the frozen peas and corn.
  8. Add the uncooked pasta to the slow cooker. Ensure the pasta is mostly submerged in the liquid.
  9. Cover and cook on high for another 30-45 minutes, or until the pasta is tender, stirring occasionally.
  10. If using, stir in the shredded cheddar cheese until melted.
  11. Serve hot.

Notes

  • For a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
  • You can add other vegetables like diced carrots or celery along with the peas and corn.
  • This recipe is a great example of easy crockpot recipes for busy families.

Nutrition

Find it online: https://gourmetgaze.com/slow-cooker-chicken-pot-pie-pasta/