Slow Cooker Chicken Pot Pie Pasta is cozy comfort in a bowl — a creamy, rich blend of tender chicken, vegetables, and noodles wrapped in a velvety sauce that tastes like the inside of a pot pie. This dish takes the hearty, homey goodness of classic chicken pot pie and transforms it into a warm, slow-cooked pasta dish that practically makes itself. It’s a perfect “set it and forget it” meal, made with simple ingredients you likely already have in your pantry and freezer.
This recipe brings all the nostalgic comfort of a homemade pot pie but without the fuss of pastry or pie crust. It’s made entirely in your slow cooker (except for the noodles) and finishes with a melt-in-your-mouth creamy texture, thanks to cream cheese and a touch of Parmesan. Whether you’re feeding a hungry family on a busy weeknight or meal prepping for the week, this is one of those dishes that brings everyone to the table — and keeps them coming back for seconds.
Why You’ll Love This Recipe:
• Unmatched Creaminess: Thanks to cream cheese and heavy cream, every noodle is wrapped in a luscious, rich sauce that gives serious pot pie vibes without the crust.
• Effortless Comfort Food: With just a handful of ingredients and minimal prep, you let the slow cooker do all the work while you go about your day.
• Hearty and Satisfying: Packed with protein, veggies, and pasta, this dish checks every box for a one-pot, stick-to-your-ribs meal.
• Family Friendly & Flexible: Picky eaters love it, and you can easily adjust the veggies, use rotisserie chicken, or swap the pasta to fit your pantry.
• Perfect for Leftovers: It reheats like a dream, making it ideal for next-day lunches or doubling the recipe for meal prep.
Ingredients:
- 2 cups cooked chicken breast, chopped (rotisserie chicken works great)
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 8 oz cream cheese, softened and cut into chunks
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and freshly ground black pepper, to taste
- 8 oz egg noodles (or bowtie, shell, or rotini)
- ¼ cup grated Parmesan cheese (optional, but highly recommended)
Instructions:
Step 1: Add Ingredients to Slow Cooker
In your slow cooker, add the chopped chicken, frozen peas and carrots, corn, onion, and garlic.
Step 2: Add Broth and Cream
Pour in the chicken broth and heavy cream. Stir to combine everything evenly.
Step 3: Add Cream Cheese
Drop the softened cream cheese into the slow cooker in spoonfuls. Don’t worry about mixing it completely — it will melt as it cooks.
Step 4: Season It Up
Sprinkle in the dried thyme, parsley, salt, and pepper. Give it another gentle stir to combine.
Step 5: Cook Low and Slow
Cover and cook on LOW for 4–6 hours, or until the flavors have melded and everything is hot and creamy.
Step 6: Cook the Pasta
About 30 minutes before serving, cook your egg noodles according to package directions. Drain well.
Step 7: Combine Pasta and Sauce
Add the cooked noodles and Parmesan cheese to the slow cooker. Stir well until the noodles are fully coated in the creamy sauce.
Step 8: Taste and Adjust
Taste the dish and add more salt, pepper, or cheese as needed. Serve warm and enjoy!
Tips:
• Make It Ahead: Prep all ingredients the night before and refrigerate. In the morning, just place in the slow cooker and start.
• Low-Carb Option: Use zucchini noodles or chopped cauliflower instead of pasta. Add them in the last 30 minutes.
• Boost the Veggies: Add mushrooms, green beans, or spinach during the last hour of cooking.
• Don’t Overcook Noodles: Always add cooked pasta at the end. Cooking it in the slow cooker can lead to mushy noodles.
• Use What You Have: This recipe is flexible — use leftover turkey, frozen mixed vegetables, or any short pasta you’ve got on hand.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of broth or cream if needed to loosen the sauce.
• Freezer: This dish can be frozen, but for best texture, freeze the sauce mixture without the noodles. When ready to serve, thaw overnight, reheat, and stir in freshly cooked pasta.
Slow Cooker Chicken Pot Pie Pasta is creamy, cozy, and made with love — no rolling pin required. Whether it’s for a chilly evening or a busy Monday, this recipe will bring warm smiles and full bellies around the table every time.
