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Crock Pot Chicken Pot Pie Pasta Recipe

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4.4 from 9 reviews

A comforting and creamy Crock Pot Chicken Pot Pie Pasta that combines tender shredded chicken, mixed vegetables, and cheesy sauce served over perfectly cooked penne pasta. This slow-cooker recipe is easy to prepare and perfect for a hearty family dinner.

Ingredients

Chicken and Sauce

  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 2 cans (10.5 ounces each) cream of chicken soup
  • 3 teaspoons minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • 12-ounce bag frozen mixed vegetables

Dairy

  • ½ cup sour cream
  • 8 ounces cream cheese
  • 1 ½ cups shredded cheddar cheese

Pasta

  • 16 ounces penne pasta or small noodle pasta

Instructions

  1. Prepare the base sauce: In the crock pot, combine chicken broth, cream of chicken soup, minced garlic, black pepper, Italian seasoning, paprika, onion powder, dried thyme, and frozen mixed vegetables. Stir until well mixed.
  2. Add the chicken: Place the boneless, skinless chicken breasts into the crock pot, coating them thoroughly with the sauce and vegetables mixture.
  3. Slow cook the chicken: Cover the crock pot and cook on high for 3 to 4 hours or on low for 5 to 6 hours, allowing the chicken to cook through and flavors to meld.
  4. Shred the chicken: Remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken to the crock pot and add sour cream, cream cheese, and shredded cheddar cheese. Stir to combine and cook for an additional 30 minutes to melt the cheeses and thicken the sauce.
  5. Cook the pasta: While the cheese mixture is cooking, prepare the penne pasta according to the package directions until al dente. Drain thoroughly.
  6. Combine pasta and sauce: Add the cooked pasta to the crock pot and toss well until the pasta is completely coated with the creamy chicken and vegetable mixture.

Notes

  • For best results, use freshly shredded cheese for optimal melting and flavor.
  • Vegetables can be swapped for fresh if preferred; just adjust the cooking time accordingly.
  • Ensure pasta is cooked al dente to prevent it from becoming mushy when combined with the sauce.
  • This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Add a pinch of red pepper flakes or hot sauce for a spicy kick if desired.

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