Description
This Slow Cooker Chicken Pot Pie Pasta delivers the creamy, savory, herbaceous comfort of classic chicken pot pie filling without the fuss of a pastry crust. It’s a simple, hands-off “dump-and-go” recipe where tender chicken, frozen mixed vegetables, and pasta cook in a rich, velvety sauce, making it the perfect hearty and cozy family dinner.
Ingredients
Slow Cooker Base
- 2 (10.5 ounce) cans cans cream of chicken soup
- 1/2 cup finely chopped yellow onion
- 12 ounce bag mixed vegetables (frozen)
- 1/2 Tablespoon chicken Better Than Bouillon paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
Protein and Finishers
- 1 1/2 pounds chicken tenderloins
- 1 cup heavy cream
- 8 ounces rotini pasta (measured before cooking)
- 1 teaspoon dried parsley (optional, for garnish)
Instructions
Step 1: Combine the Base
To a 5-6 quart slow cooker (Crock Pot), add the 2 cans of cream of chicken soup, finely chopped yellow onion, the bag of mixed vegetables, chicken Better Than Bouillon paste, garlic powder, onion powder, poultry seasoning, and black pepper. Stir all of these ingredients together well until they form a thick, uniform mixture.
Step 2: Add the Chicken
Place the chicken tenderloins into the crock pot. Gently stir to ensure the tenderloins are mostly submerged and coated in the creamy sauce mixture.
Step 3: Cook
Cover the crock pot with the lid and cook the mixture on the High setting for 3-4 hours or on the Low setting for 6-8 hours.
Step 4: Cook the Pasta
During the last 30 minutes of the slow cooker time, cook the 8 ounces of rotini pasta in a separate pot of boiling water according to the package directions until al dente. Drain the cooked pasta well and set it aside.
Step 5: Shred the Chicken
Once the slow cooking time is complete, use two forks to shred the tender chicken directly inside the crock pot stoneware, allowing the meat’s juices to enrich the sauce. Stir the shredded chicken well to combine it with the sauce and vegetables.
Step 6: Add Cream and Pasta
Pour the 1 cup of heavy cream into the slow cooker and stir. Then, add the cooked, drained rotini pasta to the crock pot. Stir gently until all the ingredients and pasta are evenly coated in the luxurious sauce.
Step 7: Season and Serve
Taste the final dish and add additional salt if necessary (start with 1/8 teaspoon at a time). Sprinkle the dried parsley on top for garnish and serve immediately.
Notes
Don’t Add Dry Pasta: It is crucial to cook the pasta separately in boiling water on the stovetop. Adding dry pasta directly to the thick slow cooker sauce will result in gummy, undercooked noodles and a much thicker, pasty sauce.
Adjusting Consistency: If you find the finished sauce is too thick after adding the cream and pasta, you can easily thin it out. Simply stir in a splash of milk (about 1/4 to 1/2 cup) or chicken broth until you reach your desired creamy consistency.
The Best Reheating Method: Leftovers store well in the refrigerator for up to 3-4 days. When reheating, the pasta will have soaked up a lot of the sauce. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to revive the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 3 hours (High) or 6 hours (Low)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 590
- Sugar: 8g
- Sodium: 1250mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: slow cooker chicken pot pie, pot pie pasta, crock pot dinner, easy comfort food, dump-and-go meal, creamy chicken pasta