Description
This comforting Crock Pot Chicken Pot Pie Pasta combines tender chicken, creamy cheesy sauce, and mixed vegetables with pasta for a hearty, easy-to-make meal. Slow-cooked to perfection, it offers the classic flavors of chicken pot pie in a convenient pasta dish that’s perfect for family dinners or meal prep.
Ingredients
Meat & Broth
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
Soups & Dairy
- 2 cans cream of chicken soup (10.5 ounce each)
- ½ cup sour cream
- 8 ounce cream cheese
- 1 ½ cups cheddar cheese, grated
Vegetables & Herbs
- 12 ounce bag frozen mixed vegetables
- 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
- Mix sauce and vegetables: 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 to create the flavorful base.
- Add chicken and coat: Place the boneless chicken breasts into the sauce and vegetable mixture. Toss gently to ensure chicken is fully coated with the sauce.
- Slow cook the chicken: Cover the crock pot and cook on high heat for 3 to 4 hours or on low heat for 5 to 6 hours until the chicken is tender and cooked through.
- Shred chicken and add cheeses: Remove the cooked chicken breasts from the crock pot and shred them finely using two forks. Return the shredded chicken to the crock pot, then add sour cream, cream cheese, and grated cheddar cheese. Stir everything well until fully combined and creamy. Cook for an additional 30 minutes to melt the cheeses and thicken the sauce.
- Cook and add pasta: While the final cooking step is underway, cook the penne pasta in boiling water according to package instructions until al dente. Drain the pasta well and then add it directly to the crock pot. Toss thoroughly so the pasta is completely coated with the cheesy chicken and vegetable sauce. Serve warm.
Notes
- You can substitute the frozen mixed vegetables with fresh vegetables like carrots, peas, and corn if preferred.
- For a lower-fat option, use reduced-fat sour cream, cream cheese, and cheddar cheese.
- If you want a gluten-free version, make sure to use gluten-free pasta and cream of chicken soup.
- Leftovers reheat well and make perfect next-day lunches.
- For extra flavor, sprinkle fresh parsley or chives on top before serving.