Step-by-Step Instructions
1. Build the Base
Place chicken breasts in the slow cooker. Pour in chicken broth, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper. Stir lightly to combine.
2. Let It Cook
Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken
Remove the chicken, shred it with two forks, then return it to the slow cooker.
4. Make It Creamy
Stir in the heavy cream, butter, and mixed vegetables.
5. Add the Pasta
Cook the pasta separately on the stovetop until just al dente. Drain and stir into the slow cooker, coating the noodles in the creamy sauce. Let it sit for 5–10 minutes on warm so the flavors come together.
6. Serve
Spoon into bowls and garnish with fresh parsley. It’s creamy, cozy, and tastes like chicken pot pie without the crust.
Tips for Success
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Cook pasta separately: This prevents it from getting mushy in the slow cooker.
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Make it lighter: Swap heavy cream for evaporated milk or Greek yogurt.
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Add flavor: A pinch of paprika or Italian seasoning adds extra depth.
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Meal prep: Leftovers reheat beautifully, making it a great next-day lunch.
Why This Dish Belongs in Your Rotation
Slow Cooker Chicken Pot Pie Pasta is proof that comfort food doesn’t have to be complicated. With just a handful of ingredients and minimal effort, you get a creamy, satisfying meal that brings the flavors of a classic pot pie to your dinner table—no pastry required. It’s hearty, family-friendly, and sure to become a go-to recipe in your kitchen.
