Crockpot Chicken Pot Pie Pasta
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A creamy, comforting slow-cooker meal that combines the classic flavors of chicken pot pie with tender pasta for an easy weeknight dinner.
- Time
- 4 hours 15 minutes
- Equipment
- Stovetop and slow cooker
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the boneless, skinless chicken breasts into the bottom of the crockpot.
Pour the two cans of cream of chicken soup and the chicken broth over the chicken.
Add the frozen peas and carrots, onion powder, garlic powder, dried thyme, salt, and black pepper to the crockpot.
Cover and cook on low for 4-6 hours (or high for 3 hours) until the chicken is tender and fully cooked.
Remove the chicken from the crockpot and shred it using two forks or a hand mixer, then return the shredded chicken to the pot.
While the chicken is being shredded, cook the rotini pasta in a separate pot of boiling salted water according to the package directions until al dente. Drain the pasta.
Stir the cooked pasta and the heavy cream into the crockpot mixture.
Mix everything together thoroughly and let it sit for 5-10 minutes to allow the sauce to thicken and coat the pasta before serving.
Notes
If the sauce is too thick, you can add an extra splash of chicken broth. For a shortcut, you can use a rotisserie chicken and skip the initial slow cooking of the raw breasts, simply heating the sauce components together.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 659
- Protein
- 50 g
- Carbs
- 68 g
- Fat
- 20 g
- Fiber
- 5 g
Where the calories come from
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