Slow Cooker Chicken Pot Pie Pasta
why make this recipe
Slow Cooker Chicken Pot Pie Pasta is a fantastic dish that brings comfort food to your table with minimal effort. It’s perfect for busy days when you want something hearty and satisfying without spending hours in the kitchen. This recipe is not only delicious but also packed with protein and veggies, making it a nutritious choice for your family. Plus, using a slow cooker allows the flavors to blend beautifully, creating a rich and creamy sauce that coats the pasta perfectly.
how to make Slow Cooker Chicken Pot Pie Pasta
Ingredients:
- 2 cups cooked chicken breast, chopped
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste
- 8 oz egg noodles or your favorite pasta
- 1/4 cup grated Parmesan cheese
Directions:
- In a slow cooker, combine the chicken, peas and carrots, corn, onion, garlic, chicken broth, heavy cream, cream cheese, thyme, parsley, salt, and black pepper.
- Stir until everything is well mixed and the cream cheese is melted.
- Cook on low for 4-6 hours or until the vegetables are tender.
- About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and add to the slow cooker, stirring to combine.
- Serve topped with grated Parmesan cheese.
how to serve Slow Cooker Chicken Pot Pie Pasta
Serve Slow Cooker Chicken Pot Pie Pasta warm, right out of the slow cooker. Garnish with extra grated Parmesan cheese or fresh parsley for a nice touch. This dish goes well with a simple green salad or some crusty bread on the side.
how to store Slow Cooker Chicken Pot Pie Pasta
To store leftovers, let the pasta cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to leave some space in the container, as the pasta may expand when frozen.
tips to make Slow Cooker Chicken Pot Pie Pasta
- Use rotisserie chicken to save time. Just shred it and add it to the slow cooker.
- Adjust the seasoning to your taste. You can add more herbs or spices for extra flavor.
- If you want a thicker sauce, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) in the last 30 minutes of cooking.
variation
You can customize this recipe by adding other vegetables like mushrooms, green beans, or bell peppers. You can also swap out the egg noodles for other types of pasta, like shells or bowties, to change things up!
FAQs
1. Can I use fresh chicken instead of cooked chicken?
Yes, you can use raw chicken breast. Just add it to the slow cooker and cook for 6-8 hours on low. Shred it once it’s cooked through.
2. Can I make this dish gluten-free?
Yes! Just use gluten-free pasta and check your broth and cream cheese labels for gluten-free options.
3. Is it possible to double this recipe?
Absolutely! Just make sure your slow cooker is large enough to hold the extra ingredients and extend the cooking time if necessary.
Slow Cooker Chicken Pot Pie Pasta
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, chopped Rotisserie chicken can be used for convenience.
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 cups chicken broth Ensure it's gluten-free if needed.
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste Adjust according to flavor preference.
- 8 oz egg noodles or your favorite pasta Can be substituted with gluten-free pasta.
- 1/4 cup grated Parmesan cheese For serving.
Instructions
Cooking
- In a slow cooker, combine the chicken, peas and carrots, corn, onion, garlic, chicken broth, heavy cream, cream cheese, thyme, parsley, salt, and black pepper.
- Stir until everything is well mixed and the cream cheese is melted.
- Cook on low for 4-6 hours or until the vegetables are tender.
- About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and add to the slow cooker, stirring to combine.
- Serve topped with grated Parmesan cheese.
