Crockpot Chicken Pot Pie Pasta
Crockpot chicken pot pie pasta with tender shredded chicken, mixed vegetables, and a creamy pot pie sauce folded into pasta.
Servings: 6 servings
Ingredients
- 2 lbs chicken breasts boneless, skinless
- 1 (10.5 oz) can cream of chicken soup
- 2 cups chicken broth
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups frozen mixed vegetables
- 4 oz cream cheese cubed
- 1 cup heavy cream
- 1 cup shredded cheddar
- 12 oz cavatappi or penne uncooked
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Load the crockpot: Add the chicken breasts, cream of chicken soup, chicken broth, butter, garlic powder, onion powder, poultry seasoning, salt, and pepper to the slow cooker. Stir the sauce around the chicken to combine.
- Cook low and slow: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
- Add the vegetables: In the last 30 to 45 minutes, stir in the frozen mixed vegetables and the cubed cream cheese. Cover and cook until the vegetables are heated through and the cream cheese has melted into the sauce.
- Shred the chicken: Lift the chicken out and shred it with two forks, or cut it into bite-sized pieces, then stir it back into the sauce. Check that it reads 165°F on a thermometer at its thickest before shredding.
- Boil the pasta: While the chicken finishes, cook the pasta in salted water according to the package directions until al dente. Drain well.
- Bring it together: Stir the heavy cream and shredded cheddar into the crockpot until the cheese melts and the sauce is smooth, then fold in the drained pasta until every piece is coated.
- Rest and serve: Let it sit for 5 minutes so the sauce clings to the pasta, then sprinkle with parsley and serve warm.
Notes
Cook the pasta separately and fold it in at the end so it doesn't turn mushy in the slow cooker. Cook the chicken until it shreds easily and reads 165°F on a thermometer.