Slow Cooker Chicken Pot Pie Pasta

If you need an easy, set it and forget it dinner, this slow cooker chicken pot pie pasta will be your new bestie. It’s cozy and comforting, high in protein, and even sneaks in some healthy veggies.

This is everything you love about chicken pot pie in pasta form. No need to bake any crusts or biscuits, just throw in some egg noodles for a balanced meal the whole crew will love! Takes 10 minutes or less to prep and you can go about your day while the slow cooker does the work for you. Here’s how to make it!

What You’ll Need

Equipment

• Slow cooker
• Large pot

Ingredients

• Boneless, skinless chicken breast
• Seasonings: Fine sea salt, garlic powder, onion powder, rubbed sage, ground thyme, black pepper.
• Cream of chicken soup
• Chicken broth
• Yellow onion
• Celery
• Frozen peas and carrots
• Egg noodles
• Light cream cheese: Highly recommend the Philadelphia brand! Melts down smooth every time and has the creamiest texture.
• Non fat plain greek yogurt

How To Make It

1. Cook the chicken and veggies: Add the chicken, seasonings, cream of chicken soup, chicken broth, onion, celery, peas and carrots to the bottom of a slow cooker. Cook on low for 6 hours or on high for 3 hours.
2. Boil the noodles: During the last 10 minutes on the chicken, bring a large pot of salted water to a boil and cook noodles according to package instructions (usually 5-6 min). Drain.
3. Shred the chicken: Turn off the slow cooker. Fish out the chicken breasts, transfer to a bowl or plate and use two forks to shred (should shred very easily after slow cooking). Add back to the slow cooker.
4. Add the rest: Add the cooked noodles, cream cheese, and yogurt, stirring until everything is smooth. Season with more salt and pepper to taste and serve with fresh parsley and/or parmesan if desired!

Tips

• Cook the noodles separate: I’ve tested cooking the noodles directly in the slow cooker with more liquid, and the texture doesn’t turn out nearly as good as when I boil them separately. Takes an extra pot but well worth it, I promise.
• Timing: Wait to boil the noodles until you’re ready to add them. If they sit too long after cooking they’ll stick together and won’t mix in well.
• Chicken: Quality matters with the chicken you use. Cheaper chicken tends to become rubbery and tough when cooked in the slow cooker, as opposed to better quality chicken which basically falls apart after cooking and is easy to chew. Look for cage free, natural chicken breasts with no additives or antibiotics. It’s a couple extra dollars but makes a huge difference. I use these from Walmart.
• Customize: You can easily add more veggies to this recipe – just toss in with the chicken and let em do their thing! Potatoes, mushrooms, green beans, or corn would all be delicious in this.
• Low sodium: If you’re watching your sodium intake, sub low sodium of cream of chicken soup and low sodium chicken broth.

To Store

Once cooled, store leftover chicken pot pie pasta in an airtight container in the fridge up to 4 days. Reheat in the microwave with a splash of water or broth if needed to help loosen.

You’ll Also Love

• Crockpot chicken enchilada soup
• Crockpot honey garlic chicken
• Crockpot white chicken chili
• Crockpot Korean BBQ chicken
• Crockpot buffalo ranch shredded chicken
• Crockpot Mexican shredded chicken

Lastly, be sure to leave a rating and review down below if you make this slow cooker chicken pot pie pasta! And don’t forget to tag me on all the socials if you do – always love to hear from you guys and see what you’re cooking up! Enjoy. ♡

Slow Cooker Chicken Pot Pie Pasta

4.75 from 4 votes

Tender chicken, veggies, and a creamy sauce slow cooked into an easy chicken pot pie-inspired pasta.

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Prep Time:10 minutes mins

Course: Main Course

Cuisine: American

Servings: 6

Calories: 432kcal

Equipment

• Slow cooker
• Large pot

Ingredients

• 1 1/2 lbs boneless, skinless chicken breast (24 oz)
• 1 tsp each: Fine sea salt, garlic powder, onion powder, rubbed sage
• 1/2 tsp each: ground thyme, pepper
• 10.5 oz can cream of chicken soup (298 g)
• 1/2 cup chicken broth (120 ml)
• 1 small yellow onion (200 g) finely chopped
• 1 1/2 cups celery (150 g) finely chopped
• 12 oz bag frozen peas and carrots (340 g)
• 8 oz wide egg noodles (227 g)
• 4 oz reduced fat cream cheese (112 g)
• 1/2 cup non fat plain greek yogurt (113 g)

Instructions

• Add chicken, seasonings, cream of chicken soup, chicken broth, onion, celery, and frozen peas and carrots to the bottom of a slow cooker (I pour the chicken broth into the soup can and mix it around to help get all the soup out).
• Cover and cook on low for 6 hours or on high for 3 hours.
• During the last 10 minutes of the chicken cooking, bring a large pot of salted water to a boil and cook noodles according to package instructions. Drain well.
• Turn the slow cooker off. Fish out the chicken breasts, transfer to a bowl, and use two forks to shred it up.
• Add the shredded chicken back to the slow cooker, along with the noodles, cream cheese, and yogurt. Stir until smooth and season with salt and pepper to taste. Serve with fresh parsley and parmesan if desired and enjoy!

Notes

• Cook the noodles right before adding. If they sit too long, they’ll stick together and won’t stir in well.
• If you like firmer peas and carrots, add them during the last 30 minutes of slow cooking.

Nutrition

Serving: 368g | Calories: 432kcal | Carbohydrates: 43.8g | Protein: 36.9g | Fat: 11.6g | Fiber: 4.4g

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