Crock Pot Chicken Pot Pie Pasta
This Crock Pot Chicken Pot Pie Pasta combines tender chicken, creamy sauce, and veggies into one easy slow-cooker meal. Just 30 minutes prep and you'll have a hearty dinner the whole family will enjoy.
Equipment
- My Favorite Slow-Cooker
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 2 cans cream of chicken soup (10.5 ounce)
- 3 teaspoons garlic minced
- 1 teaspoon black pepper
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 12 ounce bag frozen mixed vegetables
- ½ cup sour cream
- 8-ounce cream cheese
- 1 ½ cups cheddar cheese grated
- 16 ounces penne pasta or small noodle pasta
Instructions
- Add chicken broth, chicken soup, garlic, black pepper, Italian seasoning, paprika, onion powder, thyme, and mixed vegetables. Mix until well combined.
- Place the chicken in the sauce and vegetables. Then toss to coat.
- Cover and cook on high for 3-4 hours or low for 5-6 hours.
- Remove the chicken and shred with two forks. Return the shredded chicken to the pot and add the sour cream, cream cheese, and cheddar cheese. Stir until combined and cook for 30 minutes more.
- Meanwhile, cook the pasta according to the box directions until al dente. Then drain, add to the crock pot, and toss until completely coated.
Notes
- Cook the pasta just until al dente, so it holds its texture after mixing with the sauce.
- Let the cream cheese soften before adding it to help it melt smoothly into the sauce.
- Shred the chicken well so it blends evenly and soaks up the creamy flavor.
- Taste the sauce after the cheese melts and adjust the seasoning if needed.