Absolutely! A slow cooker chicken pot pie pasta is like all the cozy flavors of chicken pot pie but easier and pasta-friendly. Here’s a solid recipe:
Ingredients (serves 4–6)
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for variation)
- 1 cup chicken broth
- 1/2 cup milk or cream
- 8 oz (225 g) uncooked pasta (penne, rotini, or shells work well)
- 1 cup shredded cheddar or mozzarella cheese (optional, for topping)
Instructions
- Prep the slow cooker:
- Add chicken, mixed vegetables, onion, garlic, thyme, parsley, salt, and pepper.
- Add liquids:
- Stir in cream of chicken soup, chicken broth, and milk until combined.
- Cook:
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked and tender.
- Cook pasta separately:
- About 10–15 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
- Combine pasta and slow cooker mixture:
- Stir the cooked pasta into the slow cooker, mixing gently so the sauce coats everything evenly.
- Add cheese (optional):
- Sprinkle cheese on top, cover, and let it melt for a few minutes.
- Serve:
- Spoon into bowls and enjoy a creamy, comforting dish that tastes like chicken pot pie without the crust.
💡 Tips:
- For extra thick sauce, mix 1–2 tablespoons of cornstarch with cold water and stir into the slow cooker 20–30 minutes before adding pasta.
- You can also top individual servings with puff pastry or biscuit pieces for a fun “pot pie” feel.
If you want, I can also give a one-pot version that cooks the pasta right in the slow cooker so you don’t have to boil it separately. It’s even easier. Do you want that version?
