Crock Pot Chicken Pot Pie Pasta
A hearty and creamy twist on the classic chicken pot pie, made easy in a slow cooker.
Ingredients
For the Base
- 1 pound chicken breast, cubed
- 8 ounces pasta (penne or any preferred type)
For the Sauce
- 1 can cream of chicken soup (10.5 ounces) Use low-fat version for a lighter option.
- 1 cup chicken broth
- 1 cup mixed vegetables (carrots, peas, corn) Feel free to swap for your favorites.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
To Serve
- 1 cup shredded cheddar cheese (optional)
Instructions
Preparation
- In a slow cooker, combine the cubed chicken, cream of chicken soup, chicken broth, mixed vegetables, onion powder, garlic powder, salt, and pepper.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Ensure the chicken is cooked through and tender for the best texture.
Pasta Cooking
- About 30 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
Combining
- Once the chicken mixture is done, add the cooked pasta to the slow cooker and stir to combine well.
- If desired, sprinkle shredded cheddar cheese on top and let it melt before serving.
Serving
- Serve hot and enjoy your comforting dish!
Notes
For extra flavor, garnish with fresh herbs. For a creamier dish, consider adding more cheese. Store leftovers in the fridge for 3-4 days.