Few meals capture the essence of comfort food quite like chicken pot pie. Creamy chicken, tender vegetables, and a savory sauce wrapped in a flaky crust—it’s a dish that feels like home. But sometimes, you want all those comforting flavors without the hassle of rolling pastry or waiting on oven time. That’s where Slow Cooker Chicken Pot Pie Pastacomes in.
This recipe transforms the cozy flavors of pot pie into a hearty, family-friendly pasta dish that’s easy enough for weeknights but satisfying enough to serve on a Sunday. The slow cooker does most of the work, leaving you with tender chicken, a creamy sauce, and noodles that soak up all the goodness.
Why You’ll Love This Recipe
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Easy Prep: Toss the ingredients into the slow cooker and let it do the heavy lifting.
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One-Pot Comfort: No crust required—just creamy chicken and pasta in one dish.
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Family Favorite: Kids and adults both love it.
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Versatile: Adjust veggies, seasonings, or pasta to suit your taste.
Ingredients You’ll Need
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2 large chicken breasts (or thighs, for extra juiciness)
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2 cups chicken broth
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1 can (10.5 oz) cream of chicken soup
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1 cup heavy cream (or half-and-half for lighter)
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2 cups mixed vegetables (peas, carrots, corn, or frozen blend)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon dried thyme
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Salt and black pepper, to taste
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8 ounces pasta (egg noodles or rotini work well)
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2 tablespoons butter
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Fresh parsley, for garnish
Step-by-Step Instructions
