← Back to Recipe
Sspoonandsizzle Kitchen PrintMade for the kitchen
Crock Pot Chicken Pot Pie Pasta

Crock Pot Chicken Pot Pie Pasta

Creamy slow-cooker chicken pasta made with tender chicken, mixed vegetables, and a rich pot pie-style sauce. The pasta is cooked separately and folded in at the end for the best texture.

Prep Time15 minutes
Cook Time6 hours 15 minutes
Total Time6 hours 30 minutes
Servings6
Course: Main Course Cuisine: American Calories: 520 Difficulty: BeginnerDiet: Non-Vegetarian

Ingredients

Chicken and Sauce

1½ pounds boneless, skinless chicken breasts
2 cans (10.5 ounces each) condensed cream of chicken soup
1 cup low-sodium chicken broth
½ cup heavy cream
12 ounces frozen mixed vegetables
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

Pasta and Garnish

12 ounces rotini or another short pasta
2 tablespoons chopped parsley, optional

Equipment

  • 6-quart slow cooker
  • Large mixing bowl
  • Whisk
  • Large pot
  • Colander
  • Two forks
  • Large spoon or silicone spatula
  • Instant-read thermometer

Method

  1. Place the chicken breasts in a single layer in the bottom of a 6-quart slow cooker.
  2. Season the chicken evenly with garlic powder, dried thyme, onion powder, salt, and black pepper.
  3. Whisk the cream of chicken soup, chicken broth, and heavy cream together until smooth, then pour the mixture over the chicken.
  4. Scatter the frozen mixed vegetables evenly over the sauce.
  5. Cover and cook on LOW for 5½ to 6 hours or HIGH for 3 to 4 hours, until the thickest part of the chicken reaches 165°F (74°C).
  6. Transfer the cooked chicken to a plate, let it rest for about 3 minutes, then shred it into bite-size pieces with two forks.
  7. Return the shredded chicken to the slow cooker and stir it into the creamy sauce and vegetables.
  8. Cook the pasta in salted boiling water for about 1 minute less than the package directions for al dente, then drain without rinsing.
  9. Fold the warm drained pasta into the chicken mixture until evenly coated.
  10. Turn the slow cooker to WARM or switch it off, then let the pasta rest uncovered for 5 to 10 minutes so the sauce thickens.
  11. Serve warm and garnish with chopped parsley if desired.

Chef’s Notes

  • * Keep the pasta slightly firm before adding it to the slow cooker because it will continue absorbing sauce.
  • * If the sauce becomes too thick, stir in warm chicken broth 1 tablespoon at a time.
  • * If the sauce seems thin, leave the slow cooker uncovered for 5 to 10 minutes before serving.
  • * Add the frozen vegetables directly from the freezer without thawing.
  • * Rotini, penne, and bow-tie pasta all work well.
  • * Store cooled leftovers in an airtight container in the refrigerator.
  • * Add a splash of chicken broth or cream when reheating if the pasta has absorbed too much sauce.