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Crock Pot Chicken Pot Pie Pasta Recipe

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3.9 from 4 reviews

This comforting Crock Pot Chicken Pot Pie Pasta combines tender shredded chicken, creamy cheese sauce, and hearty pasta with mixed vegetables, all slow-cooked to perfection in your crock pot. It’s an easy and satisfying weeknight meal that brings the classic flavors of chicken pot pie in a convenient pasta form.

Ingredients

Protein and Dairy

  • 1 ½ pounds boneless, skinless chicken breasts
  • ½ cup sour cream
  • 8 ounce cream cheese
  • 1 ½ cups cheddar cheese, grated

Vegetables

  • 12 ounce bag frozen mixed vegetables

Liquids and Broth

  • 1 cup low-sodium chicken broth
  • 2 cans cream of chicken soup (10.5 ounce each)

Spices and Seasonings

  • 3 teaspoons garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme

Pasta

  • 16 ounces penne pasta or small noodle pasta

Instructions

  1. Combine Ingredients: In the crock pot, add chicken broth, cream of chicken soup, minced garlic, black pepper, Italian seasoning, paprika, onion powder, dried thyme, and frozen mixed vegetables. Stir until everything is evenly combined.
  2. Add Chicken: Place the boneless, skinless chicken breasts into the sauce and vegetable mixture. Toss them gently to coat completely with the sauce and seasonings.
  3. Slow Cook Chicken: Cover the crock pot and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is cooked through and tender.
  4. Shred Chicken and Add Cheese: Remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot and add sour cream, cream cheese, and grated cheddar cheese. Stir well to combine all ingredients and cook for an additional 30 minutes to allow the cheese to melt and the sauce to thicken.
  5. Cook Pasta: While the cheese mixture is cooking, prepare the pasta according to the package instructions until al dente. Drain the pasta well.
  6. Combine Pasta and Sauce: Add the cooked pasta into the crock pot with the chicken and creamy vegetable sauce. Toss thoroughly until the pasta is completely coated with the sauce and heated through.
  7. Serve: Serve the creamy chicken pot pie pasta hot as a hearty and comforting main dish.

Notes

  • You can substitute frozen mixed vegetables with fresh vegetables such as carrots, peas, and green beans if desired.
  • For a lighter version, use reduced-fat cream cheese and cheddar cheese.
  • Cooking times may vary slightly depending on your crock pot model.
  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave to preserve the creamy texture.

Find it online: https://bitezly.com/crock-pot-chicken-pot-pie-pasta-recipe-2/