Go Back

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.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

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.

Method
 

Cooking
  1. 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.
  2. Stir until everything is well mixed and the cream cheese is melted.
  3. Cook on low for 4-6 hours or until the vegetables are tender.
  4. About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and add to the slow cooker, stirring to combine.
  5. 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.