Slow Cooker Chicken Pot Pie Pasta
A comforting and hearty meal made easy in a slow cooker, featuring chicken, vegetables, and creamy sauce over 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.
Notes
For a thicker sauce, you can add a cornstarch slurry in the last 30 minutes of cooking. Consider garnishing with extra grated Parmesan cheese or fresh parsley when serving.